Laba garlic(la ba suan )

Laba garlic

Introduction:

Today's "La Qi" and tomorrow's "La Ba", it's time to pickle "La Ba garlic"! The dumpling on the new year's dinner table must be Laba garlic. Generally, on Laba day, the garlic is pickled and opened on New Year's Eve. The garlic petals are green, the vinegar is fragrant with garlic, and the fragrant dumplings make a perfect match. "

Production steps:

Step 1: 1. Peel the garlic and try to remove the dust with kitchen paper. It doesn't matter if the garlic petals are small or germinate a little;

Step 2: discard the garlic petals with "disability" and those with rough peeling injury;

Step 3: fill garlic cloves in sealed acid resistant container, jar or glassware, not plastic container;

Step 4: pour in the vinegar (I like to use vinegar);

Step 5: no garlic, sealed, put in a cool place (I put it in the corner of the north balcony).

Materials required:

Garlic: right amount

Mature vinegar or rice vinegar: appropriate amount

Note: 1. It's very simple, but don't get the order wrong. First, add a certain amount of vinegar into the container, and then put the garlic in. It turns out that there is not much garlic in the container, and the vinegar overflows. I'm at a loss! 2. Mature vinegar or rice vinegar is good, white vinegar is bad. 3. It can be kept in the refrigerator. It's not necessary this season. 4. Some formula will add a little sugar, in fact, do not need to add sugar that is called sugar garlic.

Production difficulty: simple

Process: salting

Production time: several days

Taste: sour and salty

Chinese PinYin : La Ba Suan