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What are the soaking temperature requirements and soaking time of Laba garlic

What are the soaking temperature requirements and soaking time of Laba garlic

4hw.com.cn: there is a folk saying that Laba is the year after Laba. Laba is a traditional festival in China. In addition to drinking Laba porridge, many people will pickle Laba garlic. How long will Laba garlic be pickled? What is the temperature requirement for Laba garlic? Let's have a look.

What is the storage temperature of Laba garlic

When the temperature is high and too warm, the garlic will wilt and soften, without the feeling of hard collapse, porcelain solid and crisp. However, if the temperature is warmer, the process of garlic turning green will also be accelerated, and it will turn green in two or three days, so each has its own advantages and disadvantages.

The temperature is low and cold. Be careful that the vinegar will freeze and turn into frozen garlic.

The best temperature is to put the sealed Laba garlic in a cold place below 10 ℃ and above 0 ℃.

How long does Laba garlic soak

Generally, it can turn green in 4 to 5 days. The jadeite color of Laba garlic is closely related to the low temperature after Laba. Generally speaking, the temperature is often below 0 ℃ from Laba to the 15th day of the first month. Garlic changes from milky white to emerald green, indicating that the structure of phytochemicals contained in garlic has changed, which depends on pH value, temperature, etc.

It is found that Laba garlic produces green because some sulfur-containing substances have changed in structure under acidic conditions to produce blue and yellow sulfur-containing pigments, which are superimposed into green. This green is harmless to human body and has a certain antioxidant effect. It can reduce skin aging and prevent diseases.

Laba garlic is a dish often cooked by northerners. Now some areas in the South also have the habit of pickled Laba garlic. The method of making Laba garlic is: prepare a solution with 500 grams of vinegar and 75 - 100 grams of sugar, put it in jars, cans and other utensils, peel the garlic in pieces, soak the garlic in the proportion of vinegar and garlic in 1:2, fasten the jar and jar mouth with a bowl, and place it indoors at minus 4-5 degrees. About 20 days, when the garlic is' Emerald ', it can be eaten. Laba garlic tastes beautiful and fresh, light sour and slightly spicy, sweet in the mouth, mellow and delicious. It is appetizing, helps digestion, improves spirit and has a unique flavor.