Chinese Food
Laba garlic
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Laba garlic. I didn't know that there was such a way to eat it until these two years. Because I grew up in the south, I had never seen Laba garlic since I was a child. I had never eaten Laba garlic. After making my own delicious food, I came into contact with a lot of food that I had never eaten before. For a person who loves delicious food, he would like to try anything. This Laba garlic is no exception. So I started to soak some Purple Garlic every time I went to Laba in the past two years. I'll take it out and eat it later in the year. Laba garlic is usually brewed on Laba Festival. Because it's cold in this season, it's especially suitable for making Laba garlic. This Saturday is Laba Festival. Let's buy some Purple Garlic and soak it up. When we eat dumplings on New Year's Eve, we will take them out with dumplings. It's very refreshing. Pickled Laba garlic is a custom in North China, especially in North China. As the name suggests, it's on the eighth day of the first lunar month to brew garlic. To soak Laba garlic, you need to use purple garlic and rice vinegar. Peel the garlic and immerse it in water
Cooking ingredients
Cooking Steps
Step1:Peel the garlic.
Step2:Break the garlic into small pieces.
Step3:Wash your hands. Then peel the skin off each garlic clove (do not wash it).
Step4:Put the peeled garlic into a container that can be sealed. Add a small spoon of sugar (can be added or not. It tastes better when added).
Step5:Pour in rice vinegar
Step6:The amount of rice vinegar is about the same as that of garlic.
Step7:Put on the sealing cap. Put it in the refrigerator or in a cold place at home.
Step8:This is what it looks like after seven days. About half of the garlic starts to turn green.
Step9:This is the garlic that has been soaked for 11 days. Only a small part of it hasn't turned green. At this time, the garlic can be eaten, but it's not the best. After soaking for more than two weeks, all garlic will turn green and taste better.
Cooking tips:1. Why do I have to use purple garlic to soak Laba garlic? The purple garlic is small enough to soak through. The garlic is hard to crack the porcelain. The garlic is crispy and fragrant. Why should I use rice vinegar to soak Laba garlic? The color of rice vinegar is light. The color of soaked garlic is just like the original color. It's orange and emerald green. The taste is moderate and spicy. The aroma is thick and slightly sweet. The color of the old vinegar is black after soaking. The garlic cloves are not green enough. The taste is poor, especially the smoked vinegar. It's a little paste. Maybe that's the characteristic. Why does Laba garlic turn green? Low temperature is the necessary condition to break garlic dormancy, activate alliinase and make garlic green. Alliinase plays a catalytic role in garlic turning green. The vinegar made of Laba garlic can increase the permeability of cell membrane and make garlic turn green without destroying cell wall. The bioactive substances in garlic cells are thioaliphatic cysteine alum and thiopropenyl cysteine alum. Under the action of alliinase, these sulfides can form thiosulfinates, propenyl thiosulfinates and allyl thiosulfites
