Instant Laba Garlic

Name: Instant Laba Garlic
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 5 heads Purple garlic; Some Rice vinegar

by Hong Yi Food Square

4.8 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

2

Soaking laba garlic is a custom in our north. As the name suggests, it is made on the eighth day of the twelfth lunar month of the lunar calendar. The ingredients are very simple, just garlic cloves and vinegar. The method is also very simple. Put the peeled garlic cloves into a sealable jar, bottle or the like, then pour the vinegar, seal it and place it on A cold place. Slowly, the garlic soaked in vinegar will turn green, and finally it will become green all over, like emerald jasper. In the past, people said that it was not the color of the garlic soaked in Laba that day. That's not the case at all, the reaction of garlic soaking in vinegar is that the green garlic cloves are hot and sour; the acetic acid is fragrant and spicy. Often eating laba garlic in winter is good for people's body, not only sterilizing, but also detoxifying.

Serve a hot plate of dumplings, dipped in vinegar full of garlic, and from time to time come again with a piece of green laba garlic. Thinking about this scene will make the population flooded and salivating. The raw materials and production of Laba Garlic are indeed very simple, but the pickling time is very long, at least ten and a half days. Today, I will introduce you a quick way to pickle Laba garlic. Two days are enough for you to eat the crispy and delicious Laba garlic. If you don't believe me, please look down. "

Ingredients

5 heads Purple Garlic
Some Rice Vinegar

Instant Laba Garlic

1. 1. Peel the garlic.

2. 2. Take out a clove of garlic and take a look. Each clove of garlic has a root, which mainly absorbs the vinegar juice through the root, and then the garlic reacts with the vinegar to turn green.

3. 3. Use a knife to cut off a part of the root of the garlic clove, exposing the inner core, so that the vinegar juice can penetrate into the garlic clove more quickly.

4. 4. Dispose of all the roots of the garlic cloves in turn.

5. 5. Find a glass bottle, wash and dry.

6. 6. Put all the garlic cloves in, the bottle is too big, it seems that there are few garlic cloves.

7. 7. Pour in the rice vinegar and submerge the garlic cloves.

8. 8. Take the cling film or the fresh-keeping bag and stack several layers, and put it on the mouth of the bottle, so that the bottle can be sealed better when the lid is closed.

9. 9. Fasten the cover and tighten it.

10. 10. Put on the heater. You can eat the crispy and delicious laba garlic in 2 days. Heating can promote the volatilization of vinegar, so that vinegar can soak into the garlic cloves faster, so it can turn green in a short time.

Tips:
Quickly make Laba garlic 2 points:

1. Use a knife to cut off a part of the root of the garlic clove to expose the inner core, so that the vinegar juice can penetrate into the garlic clove more quickly.

2. Put the sealed garlic on the heating. The heating can promote the volatilization of the vinegar and make the vinegar soak into the garlic cloves faster, so it can turn green in a short time.