Must laba garlic be pickled on the eighth day of the twelfth lunar month? Specific methods of laba garlic

Laba garlic is a traditional food pickled with garlic and vinegar. There are many ways to make it, and different methods will have different tastes and mouthfeel. The most important thing to make laba garlic is temperature and time. Generally, it should be brewed in a low temperature environment. Most people will celebrate the Spring Festival on the eighth day of the twelfth lunar month. In fact, as long as the temperature is right, you can do it at any time. Let's take a look at it with me!

Must laba garlic be pickled on the eighth day of the twelfth lunar month?

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After Laba, the weather is getting colder every day, which is very suitable for pickling Laba garlic. At low temperature, in order not to freeze to death, the dormant garlic will wake up, allicin and alliinase will react, participate in the formation of blue pigment, and become yellow pigment due to instability. Pickled for 20 days, just when two pigments exist, the two colors are superimposed to show the unique green color of Laba garlic, so Laba garlic turns green.

Therefore, it is reasonable to think that Laba garlic can only be pickled in Laba Festival. But now there is a refrigerator. Low temperature conditions are easy to meet. It can be pickled even in summer. Now I go to an old Beijing-style restaurant to eat Zhajiang Noodles, which is accompanied by a small dish of green laba garlic all year round.

Does Laba garlic need to be stored alternately cold and hot?

It needs to be stored alternately cold and hot, which makes it easier to turn green.

We put Laba garlic on the heater to keep the temperature in the jar for a period of time, which is what we call heating.

After the jar is cooled, we put a jar of Laba garlic in the refrigerator and let Laba garlic alternate hot and cold in a low temperature environment. The reason of garlic discoloration is that garlic can stimulate alliinase inside, and the effect of alliinase will be better in the environment with large temperature difference.

Therefore, in the cold and hot environment, Laba garlic can turn green faster. We can watch it every two hours. We can see Laba garlic gradually changing color. It was only light green at first, only a small part. Behind, more and more, the color is getting greener and greener. So you can make laba garlic quickly.

Specific methods of laba garlic

Ingredients: garlic, rice vinegar, sugar.

Production method:

1. Peel garlic, wash it, cut off the bottom, and control the water. For convenience, cut off the bottom of garlic cloves, so don't ignore them.

2. Pick out the rotten garlic and put it in a clean glass bottle. Make sure there is no oil or water in the bottle. Then pour in the rice vinegar, just before all the garlic cloves. Don't fill it in.

3, pickled Laba garlic can not put rice vinegar. If you want to taste more delicious, you can put some sugar, not too much. Then tighten the bottle mouth and place it at high temperature. If you are not in a hurry to eat, you can marinate at high temperature for 28 days.

If Laba garlic wants to turn green, it will turn green if it is placed next to the heating or other places with high temperature during the day and in the refrigerator at night to increase the temperature difference between day and night. About three days. This technology is very easy to use. Friends who are anxious to eat Laba garlic can try it.