Laba garlic tastes sour, sweet and spicy, and is very delicious.Because the practice of Laba garlic is generally starting on the eighth day of the lunar calendar, it is called Laba garlic.The most important thing for Laba garlic is temperature and time.How long does Laba garlic soak?After Laba garlic was soaked, it was delicious at the evening of thirty -the best time summarized by the ancient Chinese labor people.Of course, dont put it in too cold places, a little warmer is more suitable.If you want to know the pickled method of Laba garlic, dont miss the introduction of Xiaobian!
How to do home evergreen garlic
Ingredients with 1 kg of garlic, 500 grams of vinegar, sugar, 300 grams.
Method 1. Select garlic, peel and wash, and dry.
2. Soak the garlic in the vinegar first, add sugar and mix well, place it at 10-15 ° C, and make it for 10 days.
How to eat Laba garlic 1. Soak Laba garlic in the early days of the lunar month, place it in a cool place indoors, and the temperature is very suitable.
2. The amount of vinegar and sugar can also be transformed appropriately, but it is not changed too much.
Refreshing Laba garlic method
400 grams of material garlic.1 bottle of vinegar, an appropriate amount of salt.
Method 1. Specifies the garlic, clean it with water, dry it, and put it in a basin.
2. Add a little salt to the basin, mix well, place it in a cool place, and pickle for about 1 hour.
3. Pour in an appropriate amount of vinegar into the basin, mix well, put it in the jar together, place it for about 20 days, until the garlic cloves become green, you can eat it.
How to make Laba garlic. 1. It is advisable to flood the garlic, so as not to avoid waste.
2. The soup made of Laba garlic is an ideal sober soup and the old vegetable water marinated with carrot shreds.
How to make authentic Laba garlic
1. Select the purple skin garlic without trauma, peel off the old skin, and do not scratch the garlic cloves when peeling the garlic, otherwise the injured surface will rot when marinated.
2. When soaking garlic, it is advisable to use the vinegar surface to be higher than the horizontal finger.The bottle cap should be tightened, or seal the container with a plastic cloth.
3. Do not rush to make Laba garlic. If the container is placed next to the fire or heating, the garlic cloves are soft and discolored, and the flavor is not good.
4. When eating, use clean spoons and chopsticks to fish garlic. Do not bring oil stains into the container, nor can you put the remaining Laba garlic back, otherwise vinegar will deteriorate and taste.

Related tags： Catering