A few days after the Laba Festival, my family has already soaked 3 or 4 barrels of Laba garlic. I also prefer to eat Laba garlic. Today I will tell you about the origin of Laba garlic. and meaning. The origin of Laba garlic

When we talk about Laba garlic, we will think of the crystal clear garlic. The custom of soaking Laba garlic in time is only found in the north. Northerners love to eat garlic, just like Shandong people love to eat green onions, especially the kind of garlic that comes in cloves, so there is a famous saying: "If you eat meat without garlic, the flavor will be reduced by half."

In fact, the custom of soaking Laba garlic has no special origin, because the ancients discovered that garlic has a more delicious flavor after being soaked in vinegar for a period of time, so the delicacy of Laba garlic also stands out, but Garlic and vinegar are both foods, and they are also a way to preserve garlic, so people brew Laba garlic on the Laba Festival, so it is also named Laba garlic. The meaning of Laba Garlic

Laba represents the upcoming New Year and also represents the last few days of the year, and the word garlic represents liquidation. This is a homophony of the same word, which is done when making year-end summaries. A year of reckoning, the year has passed like this, we have to do a thorough calculation of what we got this year, how much money we made, and whether our life was good or not, so the meaning of Laba Garlic was born. , is to reckon with our gains and losses in a year. How to make Laba garlic

Making Laba garlic is actually very simple. All you need is a jar, vinegar and garlic, and you can also add a little sugar. Just peel and clean the garlic, put it in a jar, then add vinegar, rice vinegar, or a little sugar, and finally stir evenly and seal it.

Laba garlic tastes sweet. Without the pungency of garlic, it still tastes very good and can be eaten as pickles. Many small restaurants in Beijing provide Laba garlic all year round, and it is very delicious whether it is a meal or a dish.

In this Laba Festival, I also pickled three barrels of Laba garlic. I also prefer to eat Laba garlic. I can eat three or four heads during meals. But I hope that I can live a happy and happy life in the coming year. All bad luck disappears.

: Sulfur-containing compounds such as thioaliphatic cysteine ??sulfoxide and thiopropenyl cysteine ??sulfoxide in garlic cells generate sulfur-containing compounds under the action of alliinase. Sulfinate, allyl thiosulfinate, and allyl thiosulfinate, as precursors of garlic pigment substances, further cause garlic green discoloration.