Year Taste: Jade Jasper---laba Garlic
1.
Peel off the skin of garlic and break it into small cloves.
2.
Put the garlic cloves in a glassware, pour the vinegar to cover the garlic cloves.
3.
Cover and seal, store in a cool place, soak the garlic for about 10 days, and the garlic will be green.
Tips:
1. Using purple garlic to make Laba garlic, not only the garlic cloves are soaked thoroughly, the garlic cloves are hard and the porcelain is firm, but the garlic soaked is crispy and fragrant.
2. The container must be oil-free and water-free, and do not pickle in plastic containers.
3. Be careful when peeling garlic. Be sure not to damage the surface of the garlic cloves, as it will easily deteriorate.
4. Soaked garlic is mostly made on the eighth day of the twelfth lunar month. Because the temperature for soaking in this season is very suitable, it is called laba garlic. Often eating laba garlic in winter is good for people's body, not only sterilizing, but also detoxifying. The finished garlic is emerald green, full of hot and sour taste, and very delicious. Just eating dumplings is even more beautiful.