"Don't be greedy, kids, Laba is the new year", and the last day 2020 is already over. This special year has finally come to an end, and a brand new year is coming! The day after tomorrow is January 1 of the Gregorian calendar 2021, which is New Year’s Day. After New Year’s Day, the traditional Spring Festival will soon be ushered in. Before the Spring Festival, there is a particularly important festival called Laba. People will choose to pickle on the eighth day of the twelfth lunar month. Make Laba garlic and drink Laba porridge. The pickled garlic on this day has a very strong taste. In addition, people like to eat dumplings during the Spring Festival. Dumplings dipped in vinegar are very delicious, while Laba is pickled in Laba. Garlic is green and beautiful, and very delicious, so learn how to pickle Laba garlic in advance!
When marinating Laba garlic at home, keep in mind that "2 puts 3 choices", "2 puts" means to put two flavors, one is vinegar, the other is rock sugar, do not just put vinegar in soaking laba garlic, add rock sugar Later, it will be able to increase the fragrance and remove the choking smell of garlic, so the pickled laba garlic will be more delicious. "3 choices" mainly refers to the choice of ingredients, including the choice of garlic and the choice of vinegar and the choice of containers. Today, I will talk about the pickling process of this laba garlic in detail, and try it if you like it!
[Ingredient preparation]
garlic, rock sugar, rice vinegar.
[Cooking steps]
The first choice is the choice of garlic. There are many kinds of garlic. If we go to the vegetable market and check it carefully, we will find that the appearance of garlic includes purple garlic, white garlic, and purple skin. Garlic is bigger, contains enough water, and is fuller, while white garlic looks drier and has a heavier spiciness. So when we soaked laba garlic, we chose purple with a fuller juice. Peel garlic.
After buying the garlic, first remove the outer skin of the garlic, and then peel it layer by layer. Take out all the garlic particles. Note that the root of the garlic has a little slender root. This part can be gently washed and dried. Do not remove it. Garlic will not turn green easily after removing the root, and it will also deteriorate easily.
Next is the choice of balsamic vinegar. There are also many kinds of balsamic vinegar, including rice vinegar, aged vinegar, white vinegar, etc. When we marinate Laba garlic here, we use rice vinegar, which is fragrant and not choking, unlike aged vinegar. The taste is so strong, while the rice vinegar is relatively lighter and has a slight sweetness, which will be more delicious.
The third is the choice of containers. The container must be made of glass, not plastic, or ceramic. It is best to choose a glass container for pickling. The glass bottle must be cleaned in advance. It is best to sterilize it after blanching with hot water. , And then let it dry.
Next, start pickling. Put the peeled garlic into the container and pour the rice vinegar. The amount of rice vinegar must exceed the amount of garlic, about three times the amount of garlic, and then add a piece of rock sugar At this time, close the lid again, keep it airtight, and put it in a cool and ventilated place.
After a week, the laba vinegar will be pickled very well. At this time, you will find that the garlic has slowly turned green during the pickling process. It looks like an emerald green gem, which is very appetizing. Laba garlic has a slightly sweet taste. If you like it, you can try it by following this method. It is guaranteed that the laba garlic will be delicious and delicious.
[Cooking Tips] When soaking laba garlic,
must be placed in a cool and ventilated place. Be careful not to expose it to the sun or place it in a damp place. This will easily deteriorate.
The whole process of pickling Laba garlic should be kept in an anhydrous and oil-free state, so as to ensure that there are no impurities and bacteria in it. The pickled garlic will not be damaged after a year, and it can be stored for a long time, otherwise the garlic will be particularly easy to rot Drop.
This is Shovel Love Kitchen, I am Ball Mom, a food blogger who loves to share, I will share food production methods and cooking skills every day, like my original works, remember to like, forward and follow, your support It is my biggest motivation, to share food knowledge every day, thank you for watching!
