Laba is coming, the cold winter has arrived, in this traditional festival, in addition to tasting a variety of delicacies, pickling Laba garlic is also an indispensable link. Not only because of its unique crisp and sweet taste, but more importantly, by pickling the garlic, we are able to grasp the tail of time and let the aroma and deliciousness play together.
Pickling garlic is not a simple matter, but as long as you master the four skills, this series of operations will become easy.
First, pick purple-skinned garlic. The selection of laba garlic is very important, only by choosing fresh garlic with purple and red skin can we ensure the mellow taste of the finished product. Of course, when choosing, it is also necessary to pay attention to the uniform size, so that it is convenient to process during the processing process.
Immediately after that, there is the step of peeling the garlic. In this regard, skill is particularly important. First, put the garlic in the bottle and shake it gently to make it easier for the shell to come off. Then, peel off the garlic cloves and take care to cut off the garlic roots. The purpose of this is to make it taste better during the marinating process.
Then, rice white vinegar is used to absorb the flavor. In fact, there are many options when it comes to pickling garlic, but marinating it with rice and white vinegar is undoubtedly the best choice. This is because rice white vinegar is gentle on the flavor and does not spoil the natural aroma of garlic. Mix the peeled garlic cloves with rice white vinegar and rock sugar, then place in a clean glass bottle and seal the preservation.
Finally, the choice of storage method is also crucial. After marinating the laba garlic, we need to determine how to store it. In general, glass bottles are best placed in a cool, dry environment. I can't help but want to taste the delicious taste of the pickle, but it takes a patient process.
After 7 days, the pickled laba garlic will become green and attractive, like the green bloom of spring. When you carefully open the cap, the aroma will come to your nose and you will experience a crunchy and sweet taste. The softness and crunch in the mouth are intertwined, and the aftertaste is endless.
Pickled laba garlic is not only a traditional food, but also a reverence and taste for time. With the process of pickling, the time is frozen in an instant, and the flavor dances on the tip of the tongue. Pickled garlic is not only a delicious cooking skill that makes people have endless memories, but also a touch of greenery brought by spring. In this festival, the sweet taste of pickled laba garlic will welcome the arrival of the new year with us.