How to cook laba garlic?

When I was a child, my mother would put garlic in a small jar and soak it in vinegar. Every time my mother does it, she tells us not to touch it. When I eat jiaozi in the Spring Festival, my mother will have a few. Garlic is green, crisp and delicious. With jiaozi and garlic, you can eat a big bowl of jiaozi. It is really delicious.

This kind of garlic is a classic Laba garlic. There is a saying in the countryside: don't be greedy for children. After Laba, the Chinese New Year will be celebrated. Rural customs, every year after the twelfth lunar month Laba, often go to the market to buy new year's goods. Laba garlic is also a classic food of Laba Festival. But how to make this laba garlic?

Many friends have said why their laba garlic is not green in color and tastes bad, and some even go bad. In fact, Laba garlic has many tips. Only by mastering these tips can we make a successful Laba garlic with green color and refreshing taste.

1. First, we prepare garlic, then peel garlic by hand and put it in the pot for later use.

2. Then pick out the rotten garlic, wash it with clear water, take it out to dry in water, and cut off the roots after all drying.

3. put garlic in the prepared bottle, then put a handful of rock sugar and pour in the right amount of vinegar. Vinegar should be submerged in garlic and kept in a cold place. After soaking for 3 days, garlic will turn green and the color will gradually deepen. After about a week, the garlic cloves will turn green, fragrant and crisp. Eating jiaozi in the Spring Festival, the more you eat, the more fragrant you get.

The pickled Laba garlic won't go bad for a year. You can try it.

-"Laba Garlic" You ask me and answer-

1. Is Laba garlic only cooked on Laba Festival?

A: Laba garlic is not just called Laba garlic. Generally, in winter in the north, the weather is cold, and there is a certain temperature difference in the morning and evening. As long as it is in the twelfth lunar month, Laba garlic can be successful. But the weather in the south is warmer, so it is generally impossible to make a successful laba garlic.

2. What garlic should I choose for pickled Laba garlic?

Answer: When pickling Laba garlic, you must choose purple garlic. Purple garlic is bright, hard and full of porcelain. Garlic cloves are crisp and fragrant. The drier the better, never use dried garlic.

3. What kind of bottle should I choose to pickle Laba garlic?

Answer: It is suggested to use glass bottles for pickling Laba garlic, and the lid on it is also suggested to be glass, not metal. Metals easily react with vinegar, which leads to the deterioration of Laba garlic. And make sure there is no water and oil in the bottle, or we can boil the bottle at high temperature to sterilize it and control the moisture.

4. What vinegar should I choose for pickled Laba garlic?

A: Rice vinegar or mature vinegar is generally used for curing Laba garlic. The color of Laba garlic marinated in old vinegar is darker, and the color of white rice vinegar is greener and more beautiful.

Cooking skills:

1, you can't soak Laba garlic with a drop of water. Be sure to clean the garlic cloves and control the moisture.

2, rotten garlic must be picked out, and cut off the roots and sprouting places. It is recommended to use garlic peeled by hand. If peeled by machine, it is easy to destroy garlic cloves, and pickled Laba garlic is also easy to deteriorate.

3. The pickled Laba garlic uses rock sugar, and rock sugar and vinegar are natural preservatives, so that the pickled Laba garlic will not be bad for a year.