Introduction: Pickling Laba garlic, only adding vinegar is a layman’s choice! Add more of these 2 flavors, it is fragrant, crispy and appetizing, green as emerald
"The smoke of fireworks in the world is the most soothing to the human heart", firewood, rice, oil and salt are the most ordinary, simple but can warm the tired body. Three meals a day, four seasons, food carrying the smoke of fireworks is the most soothing! Hello everyone, I am Xiaofeng. The Laba Festival is coming soon. In our north, there is a custom of eating Laba porridge and pickled Laba garlic during the Laba Festival.
In the north, people will be busy pickling Laba garlic around the Laba Festival every year. Basically every household will pickle a few jars, which will be ready to eat during the Chinese New Year. Eating the dumplings for New Year’s Eve dinner with the fragrant and crispy Laba garlic is so enjoyable! So, Laba garlic is delicious, how to pickle it? Many young friends have never made Laba garlic, and some friends know how to do it but never do it well. Either it does not turn green or it greens slowly. Now I will share a few tips for pickling Laba garlic. In this way, pickled Laba garlic will turn green quickly, crispy, fragrant and delicious!
1. First, choose garlic: when pickling Laba garlic, you can use either purple-skinned garlic or white-skinned garlic . The pickled taste is slightly different, and the purple-skinned garlic will be slightly more pungent. The most important thing is that we must choose fresh and plump garlic. This kind of garlic will be more crisp when pickled. Do not use garlic that lacks water, sprouts, or is rotten.
2. Peel and cut garlic: Peel off the skin of the selected garlic, and then cut off the head and tail. When peeling garlic, be careful not to scratch the garlic with your nails, otherwise it will affect the appearance of Laba garlic.
The purpose of removing the heads and tails of garlic is to promote the rapid greening of garlic. The garlic after removing the heads and tails can fully contact with the vinegar, and the vinegar can quickly enter the garlic, stimulating the garlic to turn green quickly.
3. Pickled Laba garlic: Take a clean glass bottle and put it in a pot of boiling water for 2 to 3 minutes. After sterilization, add the chopped garlic. Don't overfill the garlic. Then add an appropriate amount of rice vinegar. The amount of vinegar should cover the garlic. Then sprinkle a handful of rock sugar or white sugar, add a few drops of high-quality white wine, cover and seal, and store it in a cool place. Generally, the Laba garlic will turn green in about a week.
When pickling Laba garlic, it is best to use rice vinegar, because rice vinegar is light in color and has a suitable sourness and aroma. The pickled Laba garlic has a good-looking color and a suitable sourness. Pickling with mature vinegar will not only taste impure and have a strong sourness, but also turn black and unsightly.
When pickling Laba garlic, don't just add vinegar. Add an appropriate amount of rock sugar or white sugar to neutralize the sourness of the vinegar and make the pickled Laba garlic more crispy. The main purpose of adding white wine is to sterilize and disinfect Laba garlic, which can keep Laba garlic crisp and tender and preserve it for a long time.
After the Laba garlic is completely pickled, if you can't finish it for a while, it is recommended to store it in the refrigerator, because if there is heating at home and the temperature is too high, the Laba garlic will turn yellow and soft, and it will not taste crisp enough; and if it is left too cold outside, it will freeze and become frozen garlic, and the taste will not be good.
Laba garlic not only retains the flavor of garlic, but also removes the spicy taste of garlic. It is also green in color, sour, fragrant and crispy, and is perfect for rice! Laba Festival is here, has your family pickled Laba garlic? I am Xiaofeng, an uncle born in the 1970s who walks in the sunshine looking for delicious food. If you like Xiaofeng’s sharing, please support Xiaofeng by forwarding + liking + collecting. See you in the next issue! Thanks for the support! Thank you for meeting me!
This article was originally created by Fengzi, a foodie. Welcome to follow and communicate with you so that everyone can benefit. If you are a threesome, you must have a teacher~
