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How to pickle Laba garlic to turn green? Teach you how to make authentic Laba garlic

Laba garlic is pickled with vinegar. The color of the finished product is green and the taste is slightly sour and spicy. Because it is often pickled on the eighth day of the twelfth month (the eighth day of the twelfth lunar month, the Laba Festival), it is called Laba garlic. But generally, as long as the garlic is green and pickled with vinegar, it is called "Laba garlic". But the color of Laba garlic pickled by many people is not green. What's the matter? How can Laba garlic turn green quickly?

The traditional Laba garlic has a unique green color, and it is also a sign that people judge whether the curing of Laba garlic is successful.

This alliinase in garlic exists in the cells of garlic, which is normally in a dormant state. When alliinase is released from the cells, it will play a catalytic role in the case of low temperature, so that the sulfide in garlic can be converted into allicin. The first product is allicin, and then the allicin can be converted into allicin, and finally the garlic can be turned into beautiful green.

The method of fast turning green of Laba garlic

When it comes to Laba garlic, many people can't help asking: 'why is Laba garlic green in general?'

Alliinase in garlic exists in the cells of garlic, which is normally in the state of dormancy. When alliinase is released from the cells, it will play a catalytic role in the case of low temperature. The sulfide in garlic will be converted into allicin. The first product is allicin, then allicin will be converted into allicin, and finally garlic will become beautiful green.

There are two conditions to pickle Laba garlic. One is to use low-temperature stored garlic (no requirement for varieties). Only low temperature can activate the dormant allinase. Laba garlic should be pickled in winter, mainly because garlic at this time is mostly stored in low temperature, and alliinase is activated. Another condition is to have vinegar, in enough acid conditions will promote garlic green.

However, pickled sweet garlic did not meet these two requirements at the same time, so sweet garlic is not green. The method is: after the garlic is washed, put it into a clean container and pour in rice vinegar. Seal the container, put it in the environment of 15 ℃ - 20 ℃, and wait until the garlic turns green.

The best choice for garlic is braided garlic, which is easy to be green without special treatment. The key to the green of Laba garlic is this garlic. Do not buy tightly wrapped and white coated garlic. In order to extend the shelf life, those garlic have done radiation treatment before entering the market. It is difficult for this garlic to be green or even not. We have to choose the coat is loose, feel the garlic sprouting quickly, it will be green in a few days.

The secret of making Laba garlic turn green quickly is to increase the temperature difference, take it out in the daytime to bask in the sun, put it in the refrigerator at night to refrigerate, it is said that it will turn green in about 3-4 days. However, turning green doesn't mean that Laba garlic has been soaked. It's recommended that you soak it patiently for more than two weeks, so as to make Laba garlic taste better.

Another way to make Laba garlic turn green quickly is to add rice vinegar and a large piece of ice sugar into the pot, boil it and cool it, then put in garlic bubble, and refrigerate it to turn green quickly.

To make pickled garlic do not change color, the method is actually very simple. When processing Pickled Garlic with rice vinegar, just add a little sugar.

Tips for material selection: make sure to use purple garlic and rice vinegar

Why do you have to use purple garlic? This is because the garlic cloves are small and well pickled. In addition, Purple Garlic contains high allicin, which makes the garlic crisp, fragrant and tastes good.

Then, why do we have to use rice vinegar? Yin Haixia's explanation is that this is mainly considered from the taste and color. Rice vinegar is light in color, and the color of the pickled garlic is the same as before. The taste is moderate and spicy, and the aroma is thick and slightly sweet. The color of the pickled garlic is black, and the cloves are not green enough, and the taste is poor.

Although Laba garlic is good, it is not suitable for everyone, let alone a large number of long-term consumption. Laba garlic can stimulate gastric acid secretion and intestinal mucosa. In addition, people with eye and gum diseases, spleen and stomach heat, and people with inflammation in the mouth and tongue should also eat as little as possible.

How to make Laba garlic green quickly

The secret of making Laba garlic turn green quickly is to increase the temperature difference, take it out in the daytime to bask in the sun, put it in the refrigerator at night to refrigerate, it is said that it will turn green in about 3-4 days. However, turning green doesn't mean that Laba garlic has been soaked. It's recommended that you soak it patiently for more than two weeks, so as to make Laba garlic taste better.

The method of Laba garlic

Ingredients: garlic, rice vinegar.

Practice:

1. Peel the garlic.

2. Take out a clove of garlic and have a look. Each clove has a root. It mainly absorbs vinegar juice through the root. Then the garlic reacts with vinegar and turns green.

3. Use a knife to cut part of the root of the garlic clove and expose the core inside, so that the vinegar can be immersed into the garlic clove more quickly.

4. In turn, all the roots of garlic cloves were treated.

5. Find a glass bottle, wash it and dry it.

6. Put all the garlic cloves in, the bottle is too big, it seems that there are few garlic cloves.

7. Pour in the rice vinegar and submerge the garlic cloves.

8. Make sure that the fresh film or bag is stacked several times and put into the bottle mouth, so that the bottle can be sealed better when the lid is closed.

9. Screw on the cover and tighten it.

Secret summary:

1. Cut off a part of the root, let each garlic clove show a little garlic meat, so that garlic can be fully combined with vinegar, and speed up pickling.

2. The color of rice vinegar is lighter than that of old vinegar, and the pickled garlic is easier to be green.

3. Be sure to put the container in a warm place indoors, and the temperature is also crucial.

4. The container must be clean without water and must be sealed.