Want to pickle delicious Laba garlic, but it seems simple to make, but it is not that simple. Many people can't master the little tricks. Either the pickled Laba garlic is not green, or it tastes spicy and not crispy. The most taboo thing about pickling Laba garlic is to add vinegar directly. If you add more of these two, the garlic will be green and crisp, not spicy at all. If you like to eat Laba garlic, come and learn how! It’s perfect to eat with dumplings during the Chinese New Year.
Ingredients used: appropriate amount of garlic, a little vinegar, appropriate amount of rock sugar, and a little salt.
steps:
Step 1: We first peel the garlic and set aside. It is best to choose purple-skinned garlic for garlic. Purple-skinned garlic has a better texture and taste.
Step 2: Put the garlic into a basin, add water, and take out the floating garlic. Do not use it to make Laba garlic. The floating garlic will not turn green when you make Laba garlic.
Step 3: Take out the garlic that has sunk to the bottom. It is the best to make Laba garlic. Many people skip this step, and it is easy to make Laba garlic with cloves that are not green.
Step 4: Place the removed garlic on the curtain, spread it evenly, and dry the moisture on the surface of the garlic.
Step 5: Put the mature vinegar into a large bowl, add rock sugar and a little salt, stir evenly, and pour into the garlic cloves. By preparing the sauce in advance, the marinated Laba garlic tastes better and takes less time.
Step 6: Seal the processed Laba garlic and place it in a warm place. It will turn green in 3 days. If it is eaten during the Chinese New Year, just put it aside and it will turn green during the Chinese New Year.
Step 7: The pickled Laba garlic is green, crisp, tender, not spicy, and very delicious. Laba garlic is coming soon. Let’s pickle the Laba garlic. Simply add these two seasonings and it will be crispy, tender, and delicious. Pickling Laba garlic during the Laba Festival is our traditional custom, don’t miss it.
Feng'er's words:
Let me elaborate here: Purple-skinned garlic has higher active ingredients than white-skinned garlic. The antibacterial effect of purple-skinned garlic is more obvious than that of white-skinned garlic, and its taste and texture are also better. The taste and texture of white-skinned garlic are not so spicy and less irritating, but the taste is not as good as purple-skinned garlic. purple-skinned garlic The pickled Laba garlic will taste better. When we usually choose garlic, we mainly use purple-skinned garlic.
Thank you for reading my article. It will be updated every day. It includes time-saving breakfast, Chinese food, various pastries, baking, jam, sorbet, desserts, etc. Everyone is welcome to visit. If you like my various home-cooked delicacies, please like~share~collect~follow~I'm waiting for you here~~Original pictures and texts by Xuefeng'er, theft will be investigated!!!
