Pickling method of Laba sugar garlic

Laba garlic, also known as "Emerald Garlic", is delicious only in North China, especially in North China. On the eighth day of the twelfth lunar month, the atmosphere of the New Year is getting stronger and stronger, and people will begin to prepare for the New Year and buy all kinds of new year's goods, including this laba garlic. Until New Year's Eve, you can open an altar and eat with jiaozi. The more you eat, the better it tastes.

Laba garlic, formerly known as "Laba Calculation", is a way for old Beijing to collect debts from others. If you go to Beijing, ask the local old people, and they will tell you the origin of Laba garlic.

"Laba porridge, Laba garlic, accounting messenger, paying off debts."

In fact, it is understood that by the end of the year, it is necessary to start asking the debtor for arrears. However, now is the year after Laba. In order to get lucky, the word "garlic" was changed to "calculation" to avoid the word "calculation". Therefore, making laba garlic is a kind intention to remind debtors to pay back the money owed by others in time.

The production of Laba garlic is not complicated. The main ingredient is purple garlic in the north, with rice vinegar. Soak garlic cloves in rice vinegar, seal and marinate, and keep them in the shade for half a month. Garlic can be eaten when it turns completely green. Pickled garlic is green as jade, bright in color and crisp and refreshing to eat. The sour taste of rice vinegar penetrates into garlic, which is sour and spicy and can make people eat it.

""But to make an authentic Laba garlic, it seems that the process is very simple. In fact, we still need to pay attention to some methods.

First of all: the garlic should not be too big, moderate in size and easy to taste, so that the whole garlic clove can achieve the effect of full green.

Secondly, the choice of vinegar is also very important. The acetic acid used should not be too strong, and the color transparency should be better.

Thirdly, the environmental temperature of pickled garlic must be low enough, and the first-hand high-quality Laba garlic can be made at a suitable low temperature.

With the help of today's topic, I would like to share with you the practice of this laba garlic. I hope you will like it!

laba garlic ［garlic preserved in laba vinegar］

Fresh purple garlic 10 head (if not, ordinary garlic is ok), rice vinegar and sugar.

An auxiliary container glass jar

-Start making-

(1) Peel the purchased purple garlic, break it into small particles, peel it, and wash it with clean water (of course, you don't need to wash it if it is clean). Dry the water in a ventilated place or absorb it with absorbent paper, cut off garlic cloves and cut a flat end at the tail. All garlic cloves are treated like this.

Tips:

Don't dry garlic cloves, garlic cloves are easy to wither, and pickled Laba garlic is not crisp.

Cutting off both ends of garlic cloves can make vinegar penetrate into the meat of garlic cloves faster and better, speed up the garlic cloves to turn green, and let the spicy elements of garlic cloves seep out to make Laba garlic less spicy.

(2) Clean the glass bottle with clear water, remove oil and dirt, thoroughly scald it in boiling water for several times, disinfect and sterilize, and dry the water. Put the dried garlic cloves in the bottle, not too full. Pour in rice vinegar and make sure there is a distance of 2 cm from the bottle mouth. Finally, add 2 spoonfuls of sugar and tighten the bottle mouth seal.

(3) Put the sealed bottle in a low-temperature and dry place, and keep the temperature at about zero degree to ensure that the vinegar inside does not freeze. Leave it for about half a month, and the garlic cloves will gradually turn green. When it turns completely green, it can be eaten.

The finished product shows pickled Laba garlic. The whole garlic clove is green and bright. At the moment of opening the bottle, the sour taste comes to the nose. Take a bite, sour, slightly spicy and crunchy.

"Q&A" in Content Production

(1) Why should purple garlic be used instead of ordinary garlic in pickled Laba garlic?

Authentic Laba garlic has several remarkable characteristics, that is, the whole garlic clove is green, and the biting inner layer is green. The texture is hard and crisp, and it tastes spicy and palatable.

First of all, purple garlic is moderate in size, and it can easily penetrate into garlic after pickling in acid water. After fermentation, the whole garlic clove is green. Ordinary garlic is much bigger than purple garlic, and it is difficult to soak thoroughly. The inner layer of Laba garlic is often white and the outer layer is green.

Secondly, compared with ordinary garlic, purple garlic is harder and more porcelain-solid, and the made Laba garlic is not easy to soften, which is more in line with the crispy characteristics of authentic Laba garlic. Ordinary garlic is soft, and soaked Laba garlic is not very crisp.

Thirdly, purple garlic has less moisture and stronger spicy taste than ordinary garlic because of its hard texture, which is more in line with the spicy taste of Laba garlic and the spicy taste that northerners like Laba garlic.

To sum up, using purple garlic to make Laba garlic can better reflect the characteristics of Laba garlic than ordinary garlic.