Recipe: Laba garlic

Home Cooking Recipe: Laba garlic

Notes:

It is a custom in the north, especially in North China. As the name implies, it is to brew garlic on the day of the eighth day of the lunar calendar. The bacon and garlic are made of purple garlic and rice vinegar. The garlic is removed from the old skin, immersed in rice vinegar, and placed in a small altar seal. The mouth is sealed and placed in a cold place. Slowly, the garlic soaked in vinegar will turn green, and finally it will become green and green, like jade jasper. To the New Year's Eve, the garlic cloves are green and green, and the garlic and spicy acetic acid are dissolved together. It is the best condiment for eating dumplings. It can also be used with cold dishes. The taste is unique. Old Beijing people, once in the eighth day of the lunar month, the atmosphere of the New Year is a day of competition. In most parts of North China, the custom of vinegar and garlic on the eighth day of the twelfth lunar month is called “Laba Garlic”. In the past, people said that it is not the color of the garlic that is not green on the day of Laba. This is not the case at all. The reaction of vinegar and garlic is the spicy acid of green garlic; the acetic acid is spicy and spicy. In the winter, I often eat Laba garlic, which is good for the human body, both sterilization and detoxification. The finished garlic is emerald green, tastes sour and delicious, very delicious. It is even more beautiful to eat dumplings. The best use of purple wax garlic The purple garlic cloves are permeable, the garlic cloves are hard to collapse, and the garlic is crispy. Of course, if you can't buy purple garlic, you can also use ordinary garlic, but the taste is far less delicious than purple garlic.

Ingredients:

Steps:

  1. Home Cooking Recipe: Purple skin garlic peeled off the skin

    Purple skin garlic peeled off the skin

  2. Home Cooking Recipe: Crushed garlic into small petals

    Crushed garlic into small petals

  3. Home Cooking Recipe: Wash your hands and peel off the skin on each garlic clove (do not wash)

    Wash your hands and peel off the skin on each garlic clove (do not wash)

  4. Home Cooking Recipe: Put the peeled garlic cloves into a container that can be sealed, add a teaspoon of white sugar (can be added or not, add a taste to eat better)

    Put the peeled garlic cloves into a container that can be sealed, add a teaspoon of white sugar (can be added or not, add a taste to eat better)

  5. Home Cooking Recipe: Pour rice vinegar

    Pour rice vinegar

  6. Home Cooking Recipe: The amount of rice vinegar is about the same as the garlic cloves.

    The amount of rice vinegar is about the same as the garlic cloves.

  7. Home Cooking Recipe: Cover the sealing cover. Put it in the refrigerator or in a cold place at home

    Cover the sealing cover. Put it in the refrigerator or in a cold place at home

  8. Home Cooking Recipe: This is how it looks after 7 days, about half of the garlic starts to turn green.

    This is how it looks after 7 days, about half of the garlic starts to turn green.

  9. Home Cooking Recipe: This is the garlic that has been soaked for 11 days. Only a small part has not turned green. At this time, the garlic can be eaten, but it is not the best. All the garlic will turn green for more than two weeks, and the taste is better.

    This is the garlic that has been soaked for 11 days. Only a small part has not turned green. At this time, the garlic can be eaten, but it is not the best. All the garlic will turn green for more than two weeks, and the taste is better.

Tips:

1. The purple garlic cloves are permeable, the garlic cloves are hard to collapse, and the garlic is crispy. 2. Do the Laba garlic, the garlic should be dry and not watery, so it is recommended to wash the hands closest to the garlic cloves and then peel them off, so you don't need to wash them. If there is moisture on the surface of the garlic, it will easily deteriorate during the process of foaming. 3. To make Laba garlic, the color of the taste is very important. I want the garlic to turn green quickly. It is said that the temperature difference can be increased, the sun is exposed during the day, and the refrigerator is refrigerated at night. It will be green, about 3-4 days (I haven't practiced this method, so I don't guarantee it). But if you want to eat well, it is recommended to soak for more than two weeks, so that you can get a better taste, and the time is short. 4. Do not put sugar on the wax, do it according to personal preference, I like to put sugar, I feel that the taste is better than not sugar. 5. Ordinary garlic is warm, eats more heat, and is irritating. Therefore, people with yin deficiency and anger are not eating, but Laba garlic does not have these taboos. However, because of the effect of stimulating gastric acid secretion, Laba garlic is not suitable for eating stomach ulcers and excessive gastric acid secretion. In addition, those who have already suffered from severe diarrhea should draw a clear line with Laba garlic, because Laba garlic will aggravate the stimulation of intestinal mucosa, thereby aggravating the symptoms of diarrhea.


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