The most authentic way to make Lahai garlic

Soaking Lahai garlic is a traditional snack mainly popular in northern China, especially in northern China, and is a Lahai Festival holiday food custom. On the eighth day of the eighth month of the lunar calendar to soak garlic. In fact, the ingredients of Laha garlic are very simple, it is vinegar and garlic cloves. Next, I'll talk to you about those things about Laha garlic.

Lahai garlic pickling method

1, prepare the raw materials. Recommended selection of the year of new garlic 3.5 kilograms, peeled about six pounds, salt 375 grams, 375 grams of sugar, vinegar 1600ML (specific can be based on the container, but be sure to diffuse through the garlic), sorghum wine a little. The selection of garlic to pick a large grain full, no knocking is better, with the pour will be the roots of garlic peeled off, will be too long part of the removal, washed and dried.

2, will dry the garlic to find a clean container (neat and orderly) loaded, in the garlic on a layer of salt, sprinkled after a layer of garlic, continue to put salt, and so on, until all the garlic can be put.

3, to grasp the time, can not miss the best period, garlic pickling 5-7 days, you need to turn 2 times a day, once in the morning and once in the evening, will soak the garlic containers ready, drain the water, the pickled garlic layer by layer yard, sprinkle a layer of sugar.

4, pour the vinegar, be sure to diffuse over the garlic, pay attention, the vinegar can not be poured too much, need to have a certain distance from the mouth of the bottle to prevent overflow. Then in the altar into the amount of sorghum wine, to play the role of sterilization, seal the bottle cap, placed in a cool ventilated place 2 months can be.

LaBaGi practice tips:

1, do laBaGi, to choose intact, no rotting garlic;

2, if you want to garlic can quickly become green, you can increase the temperature difference, that is, the laBaGi day sun, the night in the refrigerator, so that the 3, 4 days can be;

3, the first rice vinegar and rock sugar into a pot to boil, and then cooled, and then use it to bubble Garlic, and then put in the refrigerator, so that can also quickly turn green.

We are ready to prepare the garlic cloves, it is best to choose some fresh purple skin garlic, so that the color of the pickled Lapacho garlic will be green, taste good we will peel the garlic rinse it with water and then dry it here when drying it must be dry on the surface of the water, otherwise it will affect the taste and then put the washed clean garlic into a clean glass bottle, and then poured into the inside of the appropriate amount of rice vinegar a tuft of garlic must not be over. . Otherwise, the above garlic pickled out of the color is not uniform, here vinegar can be decided according to your preferences like partial sweet can be used rice rub, and finally the bottle is sealed, placed for about a week, until the color of the garlic becomes emerald green, we can eat.