Laba Garlic - A Dish for Relieving Greatness and Appetizing on Festival Dining Tables

2024-04-23 13:46:22 245

Soaking Laba garlic is a traditional Han Chinese snack mainly popular in the north, especially in North China. It is a food custom during the Laba Festival. Soak garlic on the eighth day of the twelfth lunar month. The ingredients are actually very simple, just vinegar and garlic cloves. The method is also extremely simple. Put the peeled garlic into a container that can be sealed, such as a jar or bottle, then pour vinegar, seal the mouth, and place it in a cold place. Slowly, the garlic soaked in vinegar will turn green, and eventually it will become completely emerald green, like jade. In old Beijing, on the eighth day of the twelfth lunar month, the atmosphere of the Chinese New Year surpasses that of the other day. In most parts of North China, it is customary to soak garlic in vinegar on this day, which is called Laba garlic. As for the benefits of eating Laba garlic, there are too many. It's better to search online, there are too many.

Details of ingredients

Technique

difficultySimple
workmanshipMarinate
tasteSlightly spicy
timean hour

Steps to make Laba Garlic - A Dish for Relieving Greatness and Appetizing on Festival Dining Tables

1. Prepare garlic and rice vinegar, the bottle must be dry and free of oil and water.
2. First remove the outer skin and use clean hands to remove the garlic peels one by one.
3. Sprout garlic that has sprouted, become disabled, or been bumped upon.
4. Put the packaged garlic directly into the bottle and do not wash it with water.
5. Pour rice vinegar directly on top.
6. Do not pour too much rice vinegar.
7. Make sure to put cling film or a clean plastic bag on the lid, because vinegar is corrosive, and the taste of the foam will deteriorate if it grows on the lid.
8. Just cover it up, soaking garlic is that simple.
9. This is the Laba garlic from the second day. Upon closer inspection, you can see the formation of small bubbles.
10. This is the third day of Laba garlic.
11. This is Laba garlic on the the fourth day.
12. This is the sixth day's Laba garlic, so you can pick out the green ones to eat.
13. Emerald green, slightly spicy, crispy, refreshing, super greasy.