Pickled garlic, just adding vinegar is not enough, add 2 more kinds, it will become emerald green in 2 days, and the taste is crisp and sour.
Time flies like a white horse, and in a blink of an eye, it is the end of the year. Next Thursday, we will celebrate the annual Laba Festival. Laba Festival, in addition to tasting sweet and delicious Laba porridge, people will also pickle Laba garlic. In the hearts of the older generation, laba garlic is an indispensable delicacy. They always firmly believe that the New Year's flavor without pickled laba garlic is always not strong enough. For them, laba garlic is not only a delicacy, but also a symbol of tradition, a must-have dish for every family to welcome the New Year.
On the eighth day of the lunar month, everyone will be busy preparing for the pickling of laba garlic. Pickled laba garlic is a traditional Chinese delicacy that many people have tried, but it often doesn't work well, either because the garlic is difficult to turn green, or the taste is not ideal, or the marinade takes too long. In fact, there is a skill in pickling laba garlic, in addition to the necessary vinegar, you also need to add 2 more kinds, and it will become green in 2 days, and the taste is crisp and sour.
1. Sugar
Pickled garlic needs to be added with sugar, not only to increase the taste, but also to promote fermentation. During the marinating process, the sugar is able to react with the fructose in the garlic to produce more flavor and flavor. At the same time, pickling laba garlic needs to be added with sugar, which is to increase the taste and promote fermentation, in addition to that, to make laba garlic more flavorful.
2. Liquor
In the process of pickling garlic, we often encounter a problem, that is, how to make the garlic cloves more crispy and delicious. To solve this problem, adding a little liquor in moderation is indeed a good choice, as it can increase the aroma and taste of garlic, making it more delicious. First, the aromatic substances in the liquor can react with the compounds in the garlic to produce a richer flavor. This reaction occurs naturally during the curing process and can give the garlic a more intense flavor.
CD-ROM Tip: Pickling laba garlic is not an easy task, so here are 3 things to keep in mind:
1. In order to get a better taste and quality, you should choose fresh, plump, disease-free garlic cloves. 2. It is best to choose a glass or ceramic container for pickling laba garlic. 3. The temperature and humidity of pickled laba garlic are very important. Too high a temperature can cause the garlic cloves to deteriorate, while too low a temperature will affect the fermentation and discoloration of the garlic cloves. In general, the suitable temperature is between 15-20°C. At the same time, the humidity should be appropriate to keep the container sealed and prevent air from entering.
First of all, thanks to everyone's love, thank you for your continued support and reading! I am a disc eater, I will do my best to make every dish of my own food, share food and life with you, thank you again for your love!