How is Laba garlic cooked?

6 heads of purple garlic (169g)

3 tablespoons salt

Rice vinegar 1 glass bottle

3 rock sugar

Practice steps

1. Prepare 6 heads of purple garlic.

2, garlic peeled.

3. Soak peeled garlic cloves in cold water for half an hour.

Wash the dishes with cold water after half an hour. Wash the garlic cloves until they are not slippery, and your hands will be clean. )

5. The washed garlic cloves are first wrapped in kitchen paper to absorb water.

6. Pour all the garlic cloves that have absorbed water on the chopping block, and then cut off the root of each garlic clove with a knife, so that each garlic can expose the core inside. In this way, the vinegar juice can soak into the garlic cloves faster and turn green faster. )

7. Then stick the uprooted garlic cloves on the window with kitchen paper and dry the surface moisture. If it can't be dried, it's best not to wash it, because if there is water on the surface of garlic, it will go bad easily when pickled. )

8. Prepare a glass bottle to hold the dried garlic. (Remember to clean and disinfect in advance, and be sure to be water-free and oil-free)

9. Sprinkle edible salt on the dried garlic cloves and catch well.

10. After garlic cloves are dried to catch salt, we can put them in glass bottles.

1 1. After the garlic cloves are packed, we can start cooking vinegar. Add 1 glass bottle of rice vinegar to the pot, and add 3 crystal sugar to the pot to boil. Stir while cooking, and turn off the heat immediately after boiling.

12, then take out the vinegar juice, cool it to about 70 degrees, and pour it into a glass bottle with garlic cloves while it is hot. Do not exceed garlic cloves in vinegar juice, and then tighten the bottle cap while it is hot.

13, it needs to be marinated at room temperature for about 7- 10 days, and then it can be used.

skill

1, it must be purple garlic;

2, cold water soaking is easy to soak the film left on the garlic cloves and wash it clean;

3, be sure to dry the water and sprinkle salt evenly, otherwise it will easily deteriorate when pickling;

4, garlic roots should be cut off, leaving garlic cores for taste;

5. Do not soak garlic cloves in vinegar juice, and do not leak garlic cloves;

6. Don't open the bottle cap when pickling at last. Don't open the garlic until it turns green.

7. Marinate at room temperature for about 7- 10 days. Eventually it will turn green, like jade and jasper. At this time we unscrewed the bottle cap and poured it out. Garlic cloves are all green, and the color is particularly beautiful. It is crisp and sour in the mouth.