Today is the second day of the twelfth lunar month, and in a few days it will be the eighth day of the twelfth lunar month. What is the significance of the eighth day? This is a big deal. On this day, you have to drink "Laba porridge". You take out the whole grains and cook a big pot of porridge. The porridge is thick and smooth. Drinking Laba porridge to pray for good health also means that the flavor of the New Year is getting stronger and stronger.
In addition, another highlight is the pickling of "Laba garlic". In most areas of northern China, there is a traditional custom of pickling "Laba garlic". In fact, the ingredients are very simple, just rice vinegar and garlic. After soaking for half a month, the garlic cloves will be completely green, like emeralds, crisp and delicious in the mouth, sweet and sour.
Pickled "Laba garlic" is particularly greasy and has a very good appetizing effect. The taste is sour, sweet, and slightly spicy, and is acceptable to the general public. Many people dislike the strong smell of garlic. In fact, pickled Laba garlic has very little garlic flavor.
When eating hot pot or noodles, you can have a few slices. The most important thing is to eat dumplings on New Year's Eve. Use Laba garlic juice to dip the dumplings.
To pickle Laba garlic, pour vinegar directly and it will be "wasted"! The master will teach you a trick to quickly turn green and crunchy
① It is best to use rice vinegar for pickling Laba garlic. Do not pour any vinegar into it. Garlic soaked in rice vinegar has a slightly sweet smell and the same color, just like emerald, and is suitable for hot and sour. However, garlic soaked in mature vinegar is black in color, not green enough, and has a poor taste.
②. In addition to garlic and vinegar, put a little rock sugar in it. The rock sugar can combine the sour and spicy taste. This is for better flavor, so that Laba garlic has a better taste.
Pickled Laba garlic
Ingredients: garlic, rice vinegar
Seasoning: rock sugar
1, pickled Laba garlic, preferred purple-skinned large Garlic , purple-skinned garlic, has a porcelain texture and smaller garlic cloves. It tastes crispy and fragrant when soaked and is more likely to turn green. Although white-skinned garlic can also be pickled, it takes a longer time to turn green. If the quality you choose is not good, not only will it turn green slowly, but the taste will also be bad.
2, Peel off the garlic skin, no need to wash it, the garlic cloves are very clean, there are no impurities , it is just a little dusty, just blow it on, use a sharp knife, cut off the garlic,
3. Prepare a clean glass bottle, scald it with hot water, put it upside down for a morning, drain the water, add garlic cloves, pour a bottle of rice vinegar, rice vinegar should cover the garlic, then add 3-5 rock sugar, neutralize the hot and sour taste, increase the sweetness.
4. Seal the bottle and place it in a cool and ventilated place. Starting from the third day, slowly begins to turn green. As time goes by, the color will become greener and greener, constantly changing, and finally becoming like emerald.
5. Almost half a month later, the Laba garlic is soaked. Making it in this way is very successful and very suitable for novice friends. When waiting for the New Year's Eve dinner, I bring out a plate of Laba garlic . It is especially delicious when dipped in dumplings, crispy and appetizing.
Tips summary
1. Soak Laba garlic in rice vinegar first. Rice vinegar is easier to form a green color and has a moderate sour and spicy taste.
2. It is best to use porcelain and glass bottles for bottles. should not use plastic bottles for health reasons.
3. From the perspective of production technology, adding a little sugar to can improve the taste and increase the sweet and sour taste.
Pickled Laba garlic can be eaten in about a week. The temperature should not be too high or too low. It can be between 0-20 degrees. The stomach and intestines are about the same. There should be a gap between the garlic and the mouth of the bottle. Space should be reserved to prevent overflow.
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