Laba garlic(la ba suan )

Laba garlic

Introduction:

"I'm outside with my husband. I don't know if I've been through Laba. It's Yaou's mother who calls in the afternoon and can't remember the pickled garlic. Pickle and eat now. Fortunately, it's skillful. In two days, it's a "good" dish

Production steps:

Step 1: garlic: grill, wash - use a knife to cut off a small piece of garlic tip

Step 2: put it in the jar - put the aged vinegar without garlic

The third step: add a small wine Baijiu and the same amount of white rice vinegar.

Step 4: put it near the heating, and you can eat it in a day and a half.

Materials required:

Garlic: right amount

Rice vinegar: right amount

Baijiu: moderate amount

Note: 1. As shown in step 5, the half green and half white garlic is because I didn't use a knife to cut off the garlic tip, so the vinegar can only go deep from the root of garlic, which is relatively slow, and the more it goes to the tip, the slower it will take at least a week. 2. Add wine to accelerate the penetration of vinegar, and it will be more fragrant with rice vinegar. 3. Put it beside the heating to speed up the development process

Production difficulty: simple

Process: salting

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : La Ba Suan