Quick made Laba garlic(su cheng la ba suan )

Quick made Laba garlic

Introduction:

"Soaking Laba garlic is a custom in the north of China. As the name suggests, it is to make garlic on the eighth day of the twelfth lunar month. The material is very simple, such as garlic and vinegar. The method is also very simple. Put the peeled garlic into a sealed jar or bottle, then pour in the vinegar, seal the mouth and put it in a cold place. Slowly, the garlic soaked in vinegar will turn green, and finally it will become green, just like jade. In the past, people said that the color of garlic soaked in Laba was not green. That's not the case at all. The reaction of garlic soaked with vinegar is that green garlic petals are hot and sour; acetic acid is fragrant and spicy. Winter often eat Laba garlic, is good for people's health, both sterilization, but also detoxification. A plate of hot dumplings, full of garlic vinegar, and a piece of green Laba garlic. If you think about it, you will be salivating. The raw materials and production of Laba garlic are very simple, but the curing time is very long, at least 10 days and a half months. Today, I'd like to introduce a quick way to pickle Laba garlic. Two days is enough for you to eat crisp and delicious Laba garlic. Please look down

Production steps:

Step 1: 1. Peel the garlic.

Step 2: 2. Take out a clove of garlic and have a look. Each clove of garlic has a root. It mainly absorbs vinegar through the root, and then the garlic reacts with vinegar to turn green.

Step 3: 3. Use a knife to cut off part of the root of the garlic, exposing the core inside, so that the vinegar can be quickly immersed into the garlic.

Step 4: 4. Treat all the garlic roots in turn.

Step 5: 5. Find a glass bottle, wash and dry it.

Step 6: 6. Put all the garlic petals in. The bottle is too big, so there are few garlic petals.

Step 7: 7. Pour in the rice vinegar and submerge the garlic.

Step 8: 8. Take the fresh film or fresh-keeping bag, stack several layers, put the bottle mouth, so that the bottle can be better sealed when the lid is closed.

Step 9: 9. Close the cover and tighten it.

Step 10: 10. Put the heat on. Two days can eat crisp and delicious Laba garlic. Heating can promote the volatilization of vinegar, so that vinegar can be quickly immersed into garlic, so it can turn green in a short time.

Materials required:

Purple Garlic: 5 heads

Rice vinegar: right amount

Note: quickly make Laba garlic 2 points: 1. Use a knife to cut off part of the root of the garlic, exposing the core inside, so that the vinegar can be quickly immersed into the garlic. 2. Put the sealed garlic on the heater. The heater can promote the volatilization of vinegar and make the vinegar soak into the garlic petals faster, so it can turn green in a short time.

Production difficulty: simple

Process: salting

Production time: several days

Taste: hot and sour

Chinese PinYin : Su Cheng La Ba Suan