What is the origin and legend of Laba garlic?

"Calculation" and "garlic" are homophonic. Every business person has to settle accounts at the end of each year, and the old accounts accumulated for many years need to be settled in time. China people pay attention to face and heat, and are embarrassed to ask others for money, so they brew Laba garlic as a gift, so that people who owe money can take the initiative to pay back the money. This is the origin and legend of Laba garlic.

Pickled Laba garlic is generally brewed in Laba Festival, and how much Laba garlic is processed can be selected according to the consumption. If you want to eat Laba garlic in spring, you can pickle Laba garlic more, so you can eat it not only in winter but also in spring.

Laba garlic tastes spicy, so you can't eat too much. If you eat too much, it will irritate your stomach. In the process of making Laba garlic, it is best not to dry it in the sun, because curing Laba garlic requires a low temperature environment. After pickled, Laba garlic will produce yellow pigment, and then slowly produce green pigment, which becomes green Laba garlic.

Pickled laba garlic can be preserved for a long time, either in the refrigerator or at room temperature. But pay attention to the temperature at room temperature. For example, in summer, when the temperature is high, it can't be stored, and it is easy to deteriorate and rot. If Laba garlic goes bad, don't continue to eat it, even if it is eaten, it has no nutritional value.