Laba

Name: Laba
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 5 catties carrot; 3 heads garlic; A Green onions; Some salt; Some Sugar; Some Vinegar

by Old Yang's Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

24h

Serving

2

This Laba dish is definitely a strong local specialties in northern Anhui. Maybe you would say, this carrot is nothing but beautiful—that would be a big mistake. I used to be depressed and couldn't eat anything because I couldn't eat this. Laba cuisine is commonly known as "changcai". In my hometown, Laba dishes are cooked about a week in advance and served with Laba porridge on the morning of the 8th of the twelfth lunar month.
Laba porridge is different from what everyone knows, it is salty. Put it on when I do it.

Almost every family in our village cooks Laba dishes, and every time the whole village is full of Laba dishes. If you find out which house hasn't done it, the neighbors from all quarters will send it away. There are often more homes that haven't done it than those who have done it.
This Laba dish can be eaten until the New Year.

Today’s Laba dishes, I have made improvements in my own way. Because traditionally, they put a lot of salt and vinegar in order to keep them for a long time. We don't eat that much now, just use this way, sour and sweet and delicious, crispy and refreshing. "

Ingredients

5 catties Carrot
3 heads Garlic
A Green Onions
Some Salt
Some Sugar
Some Vinegar

Laba

1. 1. Raw materials. After all the raw materials are washed, they should be thoroughly dried. The boxes that are ready to be changed should also be oil-free, scald them with boiling water and dry them.

2. 2. Grate carrots. Don't use that kind of grater, it won't be crispy and taste bad.

3. 3. Slice garlic and shred green onions.

4. 4. Put the wiped carrots into an airtight container, wear disposable gloves, and grab evenly with salt. Rubbing carefully and patiently. Then put the sugar and rub again, and finally put the vinegar and rub evenly. Salt: Sugar: Vinegar: 1:1.5:2 First add salt according to the usual amount of cooking. Then add sugar and vinegar to adjust it to a palatable sweet and sour taste. Taste the tune. Don't be salty, set the salt first.

5. 5. Add garlic and green onions, and knead them carefully.

6. 6. Cover the fresh-keeping box and eat it overnight. When eating, put some sesame oil and coriander, it is very delicious! After being left for a long time, the garlic will turn green!

Tips:
Afterword:

1. When pickling this kind of dish, it must be oil-free and water-free. It is not easy to break.

2. This is not the era of material scarcity in the past, so don't do too much at once. But now my hometown still keeps the old habits, every time it is a big jar.

3. When eating, you can adjust the sesame oil and chicken essence according to the taste. Nothing else needs to be put.