Laba garlic(la ba suan )

Laba garlic

Introduction:

"Soaking Laba garlic is a northern custom. As the name suggests, it is on the eighth day of the twelfth lunar month to make garlic. In fact, the material is very simple, that is, vinegar and garlic petals. The method is also extremely 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. Finally, the whole body will become green. The delicious Laba garlic is real. After soaking in vinegar, the spicy taste of garlic is removed a lot. And the taste of vinegar also adds a lot of garlic. It can also be regarded as complementing each other. Cold season, fast as long as a week, garlic can soak well. Even if one week is not enough, more time will be fine. In general, it will not delay the Lunar New Year's Eve to eat dumplings. On New Year's Eve, there is a plate of hot dumplings, full of garlic vinegar. From time to time, there is a piece of green Laba garlic. If you think about it, you will be salivating. 　　”

Production steps:

Step 1: prepare the materials

Step 2: peel the garlic and clean the garlic petals

Step 3: put it on the curtain to dry

Step 4: put garlic petals on the curtain to dry

Step 5: pour in the rice vinegar until there is no garlic.

Step 6: tighten the container cover and place it in a cool place. After 7 – 10 days, the garlic turns green and can be eaten.

Materials required:

Garlic: 4 heads

Rice vinegar: right amount

Note: 1. Disinfect the container. 2. Rice vinegar is the best vinegar for soaking garlic. The taste is pure

Production difficulty: simple

Process: salting

Production time: several days

Taste: hot and sour

Chinese PinYin : La Ba Suan