Laba garlic, a nourishing remedy in the cold winter. On the eighth day of the lunar month, there is a bowl of green pickled garlic on the dinner table, and the effect of Laba garlic is infinite - it can resist the cold and drive away cold, prevent colds, and have a strong sterilization ability. Compared with raw garlic, pickled laba garlic will be less spicy, and the irritation to the mucous membrane will be slightly weakened, so it is accepted and loved by most people. Therefore, on the eve of the Laba Festival, every household will pickle Laba garlic, so that it can be eaten in the future, in addition to direct consumption, it can be made into seasoning dumplings to eat during the New Year, Laba garlic can also be used to stew fish, mix cold vegetables, burst fat sausages and so on.
Next, I will share with you the pickling method of laba garlic:
Ingredients: purple garlic, rock sugar, rice vinegar and salt.
First of all, we should choose purple garlic for pickling laba garlic, because purple garlic contains anthocyanins, the taste is rich, and the garlic cloves are compact and hard, so that the pickled laba garlic is crisp and fragrant. Peel the garlic into garlic cloves and gently remove the skin, giving preference to slightly larger cloves. Don't rush to wash with water, the garlic cloves are actually quite clean, tightly wrapped in the garlic skin, and they are not dirty at all. Keep in mind that when it is dipped in raw water, it can easily cause garlic to spoil.
Next, we need to carefully select the garlic cloves. If there is a wound or a cut garlic clove, be sure to pick it out. Doing so will prevent the garlic cloves from spoiling.
Gently cut off the ends of the garlic clove with a knife and there will be a small opening. This small opening will help the sauce penetrate into the inside of the garlic cloves more quickly, making them greener and more flavorful.
The glass bottle used for pickling must be a water-free and oil-free clean bottle, which can be scalded with boiling water in advance to disinfect and sterilize.
First put the peeled garlic cloves into a glass bottle, and then add an appropriate amount of rice vinegar, and use rice vinegar to soak laba garlic, the color of rice vinegar is relatively elegant, which can not only maintain the emerald green color of laba garlic, but also give it a moderate taste of sour and spicy. There is no set ratio of vinegar to garlic, just make sure the garlic cloves are fully soaked.
However, simple vinegar bubbles will make laba garlic too sour and spicy, which can easily cause heartburn. At this point, we can add two more magic spices – rock sugar and a small amount of salt. Rock sugar and salt can well balance the sour and spicy flavors of vinegar bubbles, making the taste more balanced. After adding seasoning, close the lid tightly and seal it.
If it turns green quickly, you can find a sunny place during the day and place the bottle in it, and the temperature will gradually rise. At night, you can put the bottle in the refrigerator to refrigerate, so that the temperature drops sharply. With such alternating hot and cold temperatures, garlic cloves will turn green faster, a simple and ingenious trick that allows you to easily "raise" green at home.
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