Chinese Food
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If you don't like garlic, you should be curious. It's the beauty that people who like garlic know. Two for noodles or dumplings. Don't mention it's refreshing and warm. From the first day to the eighth day of the lunar month in the north, every family has to soak up Laba garlic. The garlic must be purple garlic. Only when it is soaked can it be clear. As for why it turns green, I refer to a professional saying on the Internet - alliinase contained in garlic. It is dormant under normal circumstances. Low temperature can break the dormancy of garlic, activate alliinase, first generate allicin, then convert it to allicin, and finally turn it into beautiful green. See the real chapter for practice. After actually curing several jars, we can also get some experience here. When personal experience is shared - first of all, it should be cold, but not too cold. Don't be below zero. Secondly, there should be a temperature difference between day and night (about 010 ℃). In this way, the color is easy to be green. Do not put it in the refrigerator. Because the refrigerator is constant temperature. Without temperature difference, it is not easy to be green. Example - North
Cooking ingredients
Cooking Steps
Step1:Peel off the skin of 8 Purple Garlic. Break the garlic into small pieces. Wash and dry with your hands. Peel off the skin of each garlic piece. Then remove the broken and injured garlic pieces.
Step2:Cut the peeled garlic with a knife. Expose the core inside. Pierce with a toothpick. This will make the vinegar penetrate faster and shorten the curing time.
Step3:It's very important to disinfect the pot. The 500ml container I used should be washed first, scalded twice with boiling water, drained the water in the pot, and then poured in white wine to wash it. Put the garlic cloves into a sealed jar. Place the garlic in two-thirds of the jar. Do not exceed. Add 5g of ice sugar. Pour in the vinegar which is almost level with the jar mouth (the acidity of the vinegar should be 66.5). Finally add a spoon of white wine. Seal.
Step4:It is placed at room temperature in winter and marinated for about 3 weeks. It can get sunlight. Increasing the temperature difference between day and night can also shorten the curing time (don't keep it in the refrigerator). Green faster. Low temperature is the key to pickle Laba garlic. Generally, it's better to keep it at 010 ℃.
Step5:Laba garlic is finished.
Cooking tips:There are skills in making delicious dishes.
