Introduction: After the laba garlic is pickled, is it at room temperature or in the refrigerator? Many people make mistakes, no wonder the laba garlic is not fragrant and will mold and turn yellow!
"Children, children, don't be greedy, after Laba is the New Year! Laba porridge drink for a few days, mile la la twenty-three", accompanied by nursery rhymes, immediately to what we often call the Laba Festival, that is, the eighth day of the lunar month. Laba is the coldest day of the year, so there is a saying that "Laba Seven, Laba freezes off the chin", many people in order to keep out the cold, Laba must drink Laba porridge on this day, meaning warm all year round, at the same time, many places also have the Xi of pickling Laba garlic.
The so-called Laba garlic refers to the eighth day of the first month of Laba, the garlic is peeled and soaked in vinegar, and the garlic begins to turn green after a few days, with a slight sour taste, it is called "Laba garlic". When it comes to the New Year, you can eat it, and you can eat the dumplings of Chinese New Year's Eve with fragrant and crispy Laba garlic, not to mention how enjoyable it is, and it is also very New Year's flavor.
In fact, this is a chemical reaction process, soaking in vinegar can destroy the cell structure of garlic, thereby awakening the dormant garlic and giving birth to chemicals that make the garlic turn green quickly. In fact, pickled laba garlic also has a knack, some friends will do it but always do not do well, either do not green, or green slowly, if it is not properly stored after pickling, it may also become moldy and yellow, so after pickling laba garlic, is it room temperature or put it in the refrigerator? Many people do it wrong, no wonder Laba garlic is not fragrant and will mold and turn yellow!
【Pickled laba garlic】
Choose garlic: pickled laba garlic, it is best to use fresh and full garlic, so that the garlic is more crisp when pickled, and do not use garlic that is short of water, sprouts or rotten. In fact, both can be used, but the taste and flavor are slightly different, the purple garlic will be slightly more spicy, and the white garlic will have a softer taste.
Drying: Many people are Xi to clean garlic before making it, at this time must be fully dried, the skin must be fully dried, there is no moisture inside, and the weight has also decreased.
Garlic chopping: This step is the key to the garlic being fully green, peeling the garlic cloves and cutting off the head and tail, the purpose is to increase the contact area between the garlic and the vinegar, so as to awaken the dormant garlic and give birth to chemicals that make the garlic green quickly.
Pickling: Many people will marinate directly at this step, which is not right, and there is also a step of softening process, which is to add a spoonful of salt and a spoonful of sugar to the garlic cloves, stir so that each garlic clove is evenly coated with sugar and salt, and then marinate for 30 minutes. Then add the rice vinegar in a ratio of 1:1, and the rice vinegar should be heated slightly, about 30 degrees.
Preservation: The temperature required when pickling laba garlic is alternating between hot and cold, put the bottle in a place where the warm sun can shine during the day, and then take it back to the lower temperature kitchen at night to preserve, so that under the alternating effect of one hot and one cold, the garlic will generally begin to turn green in two or three days, and it will turn completely green in about 7 days a week.
【How to preserve laba garlic】Many people will keep the pickled laba garlic at room temperature, but many families in the north have a relatively high room temperature, and the laba garlic will turn yellow and soft, and it will not taste crisp enough; Therefore, the correct way to preserve Laba garlic is to put it in the refrigerator and keep it cold, which is very convenient to eat and take.
Cold condensation earth, counting nine in the middle of winter, we ushered in the Laba Festival, so after the Laba garlic is pickled, is it at room temperature or put in the refrigerator? Many people do it wrong, no wonder Laba garlic is not fragrant and will become moldy and yellow! I am Xiaofeng, I like the food shared by Xiaofeng, don't forget to pay attention to the foodie Fengzi!
This article was originally written by Foodie Fengzi, welcome to pay attention to communicate with you, so that everyone can benefit, and there must be my teacher in the threesome~