Where is Laba garlic? Why is garlic green when soaked in vinegar?

Laba garlic is the most popular food in Guanzhong area of Shaanxi Province. I don't drink laba porridge in the morning, but eat laba noodles. There is a traditional custom of peeling garlic to make vinegar and soaking Laba garlic.

Laba garlic is crispy and delicious, sour and sweet. Take a bite when you eat jiaozi. It's delicious. If you want to eat delicious Laba garlic and high-quality Laba garlic on Laba Festival, it should not only be crispy and delicious, but also be green in color. Many people say they can pickle laba garlic, but it's not green at all. At best, it can only be called "pickled garlic".

When soaking laba garlic, many people peel garlic and soak it directly in vinegar. If you don't master the skills, garlic won't be crispy, sweet and sour, and its color won't turn green. Today I will teach you how to soak laba garlic. After soaking, I will pack jiaozi for dinner on New Year's Eve. It is the most beautiful. I lived in the countryside when I was a child. My grandmother is in charge of food and clothes. My grandmother is a northerner, and she soaks some laba garlic every year. When I grew up, I learned to soak laba garlic with her. Grandma is a typical rural person, hardworking and simple, and I like her cooking very much.

Grandma likes pickles, such as pickled radish, pickled beans, pickled sauerkraut and so on. Everything is delicious. People in the village often ask her for advice, and she always teaches everyone what she knows, so grandma is very popular in the village. Finally, every time my grandmother taught the villagers skills, I was curious to "watch" and slowly learned many methods. Grandma Laba garlic has been soaking for more than sixty years, and I have studied with her for more than ten years. The method has long been memorized. At first grandma used old vinegar, then white vinegar, and then rice vinegar. Every kind of laba garlic soaked in vinegar is different.

Buy some fresh garlic. Soaked Laba garlic is intact and tastes the best. Don't peel rotten and moldy garlic. How to peel garlic? Let me teach you a good way: break garlic and soak it in clear water for a while, or peel it in the refrigerator for a few hours. I always put it in the refrigerator at night and soak it directly the next day. After peeling garlic, it is an important skill to cut off the root with a knife. Many people don't know that it can marinate Laba garlic quickly, and it will turn bright green the next day, with a crisp and delicious taste.

Cut off the bottom of garlic, vinegar juice can quickly penetrate into garlic, and the components of garlic can quickly react with vinegar to turn green, making the brewing process faster. Prepare some clean glass bottles, add garlic, add some rock sugar, and pour some rice vinegar. You can add more sugar, which will make the taste sweeter. Too much won't do, and pickled Laba garlic is not fragrant. As long as the rice vinegar has just been soaked in garlic, it is unnecessary to pour too much. Rice vinegar is the best way to pickle Laba garlic. Old vinegar is heavy in color and sour in taste. Rice vinegar is greener in color, crisper in taste and sweet and sour.

Finally, seal the bottle and soak it for a week. Laba garlic is best soaked in a glass bottle to facilitate observation of the state of garlic. Never use metal or plastic bottles. Acetic acid will react with metals and plastics, which will spoil garlic. Soak for a week, and Laba garlic will be fine. Basically, it turned green the next day, and it was even greener after soaking for seven days. Take a dip today, and you can eat Laba Festival. The method of soaking laba garlic is so simple, and some places still need attention, otherwise the delicious laba garlic will not be soaked.

It is best not to soak garlic in clear water when peeling, so as to avoid bringing raw water into it when pickling, so garlic is easy to deteriorate, so if it is soaked in clear water, it must be dried (dried) and then poured into rice vinegar for soaking. When eating, you should also use water-free and oil-free tools, so that Laba garlic can be preserved for several months without deterioration. Laba garlic is soaked in white rice vinegar, which has the best color, green as jade, no variegated color and crispy. It will be darker with aged vinegar, so don't use aged vinegar. It is wrong to soak Laba garlic in vinegar directly! Another step is to cut off the bottom of the garlic, so that vinegar can easily enter the garlic.

It is wrong to pickle Laba garlic directly after peeling! Make another one, it's faster, greener, fragrant and crisp.