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"Children and children, don't be hungry, after the eighth is the year", and the last day 2020 has passed, this special year has finally come to an end, and the next is to welcome a new year! The day after tomorrow is January 1, 2021 in the solar calendar, that is, New Year's Day, the past New Year's Day is also about to usher in the traditional Spring Festival, there is a particularly important festival before the Spring Festival is lapa festival, the eighth day of the first month of lapa, people will choose to pickle lapa garlic, drink lapa porridge, on this day the pickled garlic made out of the taste is very fragrant, in addition, to the Spring Festival when people like to eat dumplings, dumplings dipped in vinegar is very delicious, and in the lapa eight time pickled lapa garlic, and emerald green good-looking, very tasty, So how to pickle garlic is learned in advance!
When marinating lapa garlic at home, keep in mind the "2 put 3 choices", "2 put" refers to the need to put two flavor spices, one is vinegar, the other is rock sugar, bubble la eight garlic do not only put vinegar, after adding rock sugar will be able to Titian, but also can remove the choking taste of garlic, so the pickled lapa 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 container. Today, let's talk in detail about the pickling process of this dish of lapa garlic, and try it if you like to eat it!
【Preparation of ingredients】
Garlic, rock sugar, rice vinegar.
【Cooking steps】
(1) The first step to choose is the choice of garlic, garlic is also a variety of species, we go to the market to carefully check, we will find the appearance of garlic, there are purple garlic and white skin garlic, purple skin garlic is larger, contains enough water, more full, and white skin garlic looks more dry, and the spicy taste is also relatively heavy, so when we soak eight garlic, we choose purple skin garlic with a fuller juice.
(2) After buying the garlic back, first remove the skin of the garlic, and then peel it layer by layer, take out all the garlic grains, pay attention to the root of the garlic is a little bit of slender root, this part is gently washed and dried on it, do not remove it, after removing the root, garlic is not easy to turn green, but also easy to deteriorate.
(3) The next is the choice of balsamic vinegar, balsamic vinegar also has many kinds, there are rice vinegar, there is aged vinegar, as well as white vinegar, etc., here when we pickle eight garlic we choose rice vinegar, rice vinegar is fragrant and not choking, not as old vinegar taste so flushed, and rice vinegar is relatively light a lot, but also with a faint sweetness, will be more delicious.
(4) The third is the choice of container. The container must be made of glass, can not use plastic, do not use ceramic, the use of glass containers to marinate is the best, to clean the glass bottle in advance, it is best to use hot water after blanching to eliminate the poison, and then dry it.
(5) Next, start marinating, put the peeled garlic into the container, pour in the rice vinegar, the amount of rice vinegar must exceed the amount of garlic, about three times the amount of garlic, and then put in a piece of rock sugar, this time cover it again, keep it tightly, put it in a cool and ventilated place.
(6) After a week, the lapa eight vinegar has been pickled very well, at this time it will be found that the garlic has been slowly turned green in the process of pickling, it looks like a green gem, very appetizing, so the pickled lapa garlic with a slightly sweet taste, like you can do it according to this method to try it, the quasi-guarantee made lapa garlic is delicious and delicious.
【Cooking Tips】
1. When soaking eight garlic, be sure to put it in a cool and ventilated place, pay attention not to put it under the sun to expose, and do not put it in a humid place, so that it is easy to deteriorate.
2. When marinating la ba garlic, the whole process should be kept in anhydrous and oil-free state, so as to ensure that there are no impurities and bacteria in it, and the pickled garlic will not be bad for a year, and can be preserved for a long time, otherwise the garlic is particularly easy to rot.
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