Pickled laba garlic, how to make it crisp and appetizing, and turn green in 3 hours?

Pickled laba garlic, how to make it crisp and appetizing, and turn green in 3 hours? When it comes to pickled garlic, the difficulty many people encounter is that it is not crisp or green. There are different opinions on these issues on the Internet. Some people say that the storage area is wrong, some people say that the temperature must be low, and others say that it should be kept in a cool place.

In fact, these methods are all wrong. If Laba garlic is crisp, delicious and green, you can't just add vinegar. Let me first talk about the reason why Laba garlic turns green. In fact, the green color of Laba garlic and the emerald green color produced by photosynthesis of Chinese cabbage leaves have the same characteristics.

The green color of Laba garlic is produced through a series of chemical reactions. This turquoise component is a proanthocyanidin melanin with moderate nitrogen content. Garlic needs certain conditions to establish this emerald green.

The first step, then what conditions are needed? Just add two condiments. These two condiments can not only accelerate the reaction of garlic and make it bright green, but also increase the taste and make it taste better.

Step two, the condiments I am talking about are sugar and salt. When pickled Laba garlic, adding appropriate amount of sugar and salt can quickly promote the chemical changes of garlic. If you don't marinate for a long time, sometimes it will change color in more than 3 hours.

In the third step, if you just add vinegar, you can't achieve this effect. Laba garlic soaked in vinegar will not change color, but will continue to turn gray-black. On the other hand, there is no other fragrance except acid, and it is not delicious at all.

The fourth step, I will teach you how to pickle Laba garlic, and make sure it is delicious when pickled. Detailed practice of Laba garlic: peel garlic and remove the head and tail. You can still keep your tail. According to your taste, I think the garlic tail is delicious to pickle.

Prepare a glass bottle, pour vinegar, add sugar and a little salt, and mix well. Method: The amount of vinegar should be based on the amount of garlic, and garlic must be swallowed. Some people don't add enough vinegar to save money, resulting in some garlic still exposed, which is wrong.

Step five, put the garlic in the bottle, cover it, then shake it well and put it down first. Generally, after pickling for several hours or half a day, garlic will gradually turn emerald green. If you want to taste better, put it for two days. When eating Laba garlic, use separate clean chopsticks instead of the wooden chopsticks you are using. That will easily lead to mildew and long hair of Laba garlic.