Laba Garlic
1.
1. Choose purple garlic for pickled laba garlic.
2.
2. Clean the canned bottle, scald it with boiling water, control the moisture, and add appropriate amount of balsamic vinegar.
3.
3. Add appropriate amount of sugar, and be willing to put in sugar.
4.
4. Peel the garlic into a single clove of garlic, put the skin into a can.
5.
5. Add a small amount of salt.
6.
6. Stir gently with chopsticks to fully melt the sugar and salt.
7.
7. Close the lid of the canned bottle and place it in a cold place for about 10 days.
8.
8. The sweet and sour, green and tempting laba garlic is ready to be marinated, and it is perfect with pasta.