A few days before Laba Festival, my family has soaked 3 or 4 barrels of Laba garlic, and I like Laba garlic myself. Today, I will tell you about the origin and significance of Laba garlic. The origin of Laba garlic

When we talk about Laba garlic, we will think of that kind of crystal-clear garlic. The custom of soaking Laba garlic in time is only found in the north. Northerners love garlic, just like Shandong people love green onions, especially the garlic with one petal, so there is a famous saying: "Eat meat without garlic, and the flavor is less than half."

Actually, the custom of soaking garlic in Laba has no special origin, because the ancients found that garlic produced a more delicious taste after being soaked in vinegar for a period of time, so this kind of food stood out. But garlic and vinegar are both food and a way to preserve garlic, so people brewed garlic in Laba Festival, so it was also named Laba garlic. The meaning of Laba garlic

Laba stands for the coming Chinese New Year and the last few days of a year, and the word garlic stands for liquidation, which is a homonym of a word, that is, a year's liquidation is carried out when the year-end summary is made. As the year goes by, we have to thoroughly calculate what we got this year, how much money we earned and whether our life is good or not, so the meaning of Laba garlic was born. How to make Laba garlic

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

Laba garlic tastes sweet, but it tastes very good without the pungent taste of garlic, so it can be eaten as pickles. Many small restaurants in Beijing will provide laba garlic all year round, and they are very delicious whether they are ready for dinner.

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

: Sulfur compounds, such as thioaliphatic cysteine sulfoxide and thiopropenyl cysteine sulfoxide, which are biologically active substances in garlic cells, generate thiosulfites, propenyl thiosulfites and allyl thiosulfites under the action of garlic enzyme, which are the precursors of garlic pigment substances, and further garlic turns green.