2. Laba garlic usually refers to garlic pickled with vinegar. The finished product is green in color and slightly sour and spicy in taste. Because it is often pickled on the eighth day of the twelfth lunar month, it is called "Laba garlic".
3. Pickled Laba garlic is a traditional snack mainly popular in the north of China, especially in the north, and it is a dietary custom of Laba Festival. Make garlic on the eighth day of the twelfth lunar month. In fact, the materials are very simple, namely vinegar and garlic cloves.
Now, if you go to an old Beijing-style restaurant and eat Zhajiang Noodles, there will be a small dish of green Laba garlic all year round.
People used to say that the garlic soaked in Laba is not green. That's not the case at all. The reaction of garlic soaked in vinegar is that the green garlic cloves are spicy and sour; Acetic acid is fragrant and spicy.
6, this pickled garlic is above the eighth day of the twelfth lunar month, because the soaking temperature is very suitable this season, so it is called Laba garlic. Eating Laba garlic often in winter is good for people's health, not only sterilization, but also detoxification. The finished garlic is green, hot and sour, and very delicious. Jiaozi is even more beautiful.
7. The purple garlic cloves are soaked thoroughly, the garlic cloves are difficult to collapse, and the soaked garlic is crispy.
8. Laba garlic should be soaked in rice vinegar, and bad garlic should be taken out.
9. The main component of Laba garlic is vinegar, and its main component acetic acid also has a good bacteriostatic or bactericidal effect. Therefore, eating Laba garlic in moderation can improve the body's immunity and stay away from colds.
10. After soaking in vinegar for more than ten days, the light yellow garlic cloves turned bright green in acid with a spicy taste.
Fairy tales are Aladdin's magic lamp, suitable for children who have been wandering all their lives. I arranged this for you. I hope it works for you!
Once