Don't just add vinegar to pickled garlic! Add two kinds of ingredients, garlic green and crisp, sour and appetizing.

Guide: When pickling Laba garlic, don't just add vinegar! Add two kinds of ingredients, garlic green and crisp, sour and appetizing.

It's getting colder and colder, so everyone should take advantage of the right temperature to make their own dishes, such as bacon, sausage, pickled garlic and so on. Especially Laba garlic, now is a good season to make Laba garlic. You don't have to wait until Laba Festival to do it. It is still appropriate to wait until Laba Festival to eat now. Speaking of Laba garlic, many people may not know what it is. In fact, Laba garlic is a popular pickle in the north and a traditional snack in the north of China. Its production process is very simple, that is, it is pickled with vinegar and garlic. Pickled Laba garlic has a unique flavor, which integrates garlic, vinegar and fragrance.

Although the production process of Laba garlic is simple, if you want to make it delicious, you still need to master some skills, especially the seasoning used in pickling. This should not be sloppy at all. If used correctly, Laba garlic can be pickled into fresh fragrance. But many people's impression of Laba garlic only stays in vinegar, and they don't know anything about other seasonings to be added. Vinegar is really the most important thing, but when pickling laba garlic, don't just add vinegar! Learn to add two kinds of ingredients so that Laba garlic will be green, crisp, tender, sour and appetizing! Below I will share with you my practice of adding these two ingredients. Interested friends, let's take a look.

Pickled laba garlic

Ingredients we need to prepare: garlic, rice vinegar, rock sugar, salt.

Step 1: Prepare the right amount of garlic. Purple garlic is the best choice for garlic. Laba garlic made of purple garlic tastes better. Peel off the prepared garlic. When peeling, pick out the bad ones and throw them away After peeling all the garlic, cut off the root and head of garlic with a knife and cut it for later use.

Step 2: Prepare a clean glass bottle, wash the bottle, steam it in a pot for about 3 minutes, and sterilize it at high temperature. When the time is up, dry the water in the bottle. There should be no water in it. If there is water, Laba garlic is easy to deteriorate during pickling.

Step 3: When the bottle is dry, put the prepared garlic in the bottle for later use. Add a proper amount of vinegar to the pot, then add a few crystal sugar and a small amount of salt, stir evenly with chopsticks, turn on medium heat and start heating, and when the rice vinegar in the pot boils, turn off the heat and let the vinegar inside cool.

Step 4: The vinegar is cold. Pour the vinegar into the garlic bottle. The vinegar must drown the garlic. After adding vinegar, cover it, and then marinate the bottle in a warm place. If there is floor heating at home, put it on the floor heating. If there is heating, it will turn green in a few hours, but in order to make it delicious, it is recommended to marinate it for a long time. If there is no heating or floor heating at home, put it in a warmer place, but the green time will be slower.

Skills summary:

1, when pickling, don't just add vinegar, but add two ingredients: rock sugar and salt. Adding rock sugar can refresh Laba garlic and taste fresher; Adding salt can make the taste of Laba garlic more layered.

2. When dealing with garlic, cut off the head and tail, which can speed up the garlic turning green.

3. It is best to marinate in a warm place when pickling, so that garlic will turn green much faster.

Don't just add vinegar to pickled garlic! Add 2 kinds of ingredients, garlic is green and crisp, sour and appetizing! Have you all learned to pickle laba garlic like this? Try it when you learn. It's sour and delicious, appetizing and delicious.