Laba garlic is green in color and crispy in taste. When paired with delicious dumplings, it is truly a delicacy in the world. However, the Laba garlic made by many people is not delicious. Either the color is not green enough, or the garlic is not crisp enough. Today I will share with you the secret to making Laba garlic crispy and green quickly. Once you learn it, start making it quickly!
3 keys to pickling Laba garlic
1. Selection of ingredients
Not just any kind of garlic can be used to make Laba garlic. It is best to use purple-skinned garlic . This kind of garlic is smaller than white-skinned garlic and has a better and richer garlic flavor. Moreover, this purple-skinned garlic is relatively firm and has sufficient moisture, so the pickled garlic tastes crisper and tender.
If you can't buy purple-skinned garlic, you can choose fresh white-skinned garlic . But no matter what kind of garlic you use, you should check it clearly when buying it. There should be no insect eyes, shriveled or sprouted garlic. This is one of the keys to green and crisp garlic.
2. The choice of vinegar
The key to delicious Laba garlic is vinegar. Some people will use mature vinegar, while others will use white vinegar. In fact, these are not correct. The correct thing is to use rice vinegar. Because the color of aged vinegar is too dark, the color of the garlic soaked will turn black, and the sourness of white vinegar is too strong, so the garlic soaked in will taste very strange.
So why use rice vinegar? Because rice vinegar is made from fermented glutinous rice, its sour aroma is not particularly strong, on the contrary, it is very soft, and it also has a sweet taste.
3. Temperature control
If Laba garlic wants to turn green quickly, then temperature is the key. Low temperature breaks the dormancy of garlic and activates alliinase. Among them, alliine , alliinase, etc. react and participate in the formation of blue pigment. Due to its instability, it will turn into yellow pigment. When the two pigments coexist, the two colors are superimposed, showing the unique turquoise color of Laba garlic.
In addition, some people will use the temperature difference to make garlic turn green quickly, such as putting it in the sun or in the oven. In this way, the garlic may gradually turn green in a day, and it will be completely green in 7 days, but turning green does not mean it is edible. There is almost no flavor, only the pungency of garlic. And after high temperature, the garlic will become soft and no longer crisp. Under normal circumstances, Laba garlic needs to be marinated for about 20 days before it tastes authentic.
[Laba Garlic]
Main ingredients: garlic, rice vinegar, rock sugar
1. After peeling the garlic, cut off both ends of the garlic with a knife. The main function of this step is to reduce the pickling time, so that the vinegar can stimulate the garlic enzyme and speed up the greening.
2. Then prepare a clean pot, then pour in rice vinegar, white sugar, and white wine, stir and melt. This can increase the sweetness of Laba garlic, speed up the greening, and can also be stored for a longer time. Don't boil the rice vinegar too high, it should be around 60°, then turn off the heat and let it cool.
3. Put the chopped garlic into a water-free and oil-free jar, then pour in the cooled rice vinegar and seal the bottle mouth. You can put it in the refrigerator at night and keep it at room temperature during the day. It will turn green in 7 days.
Use the simplest ingredients to make the most beautiful dishes and cook a delicious meal for your family. I am Mommy Zaozao, and I will bring you a home-cooked meal every day. If you like me, please give me a like, retweet and follow!
