Laba garlic is a traditional snack mainly popular in the north, especially in North China, which is the food custom of Laba Festival. Laba garlic has a unique green color, which is also a unique reason why people prefer Laba garlic. Why is the color of Laba garlic green? Today's Xiaobian will reveal it for you.
Do you want to choose aged vinegar or rice vinegar for Laba garlic?
If you want to make delicious Laba garlic, you must choose rice vinegar.
The aged vinegar is made from selected high-quality sorghum, barley and pea. It completely depends on the natural fermentation of biology, so that the beneficial ingredients in the raw materials can be well preserved, and then it is brewed by natural fermentation. Vinegar turns black.
The main raw material of rice vinegar is high-quality millet. The millet is soaked and steamed, and the malt is added, and then put into the saccharification tank for saccharification. Finally, add the juice into the old koji for fermentation, and then seal the fermented juice into the vinegar tank for aging, to the limit of 100 days, to make rice vinegar. Rice vinegar is water colored or a little off white.
The color of rice vinegar is light, the color of soaked garlic is just like the original, orange yellow and green, the taste is moderate, spicy and sour, the aroma is thick and slightly sweet.
The color of the pickled garlic is black, the cloves are not green enough, and the taste is poor.
White vinegar can't be used. It's not made from pure grain. It can't guarantee the taste.
The pickle method of Laba garlic is very simple:
1. Control the water content after peeling and washing garlic.
2. Use a glass container to put the garlic in.
3. Add rice vinegar to the top of the bottle, then close the lid and put it in a cool place where you can see the sun. It's about half a month to a month.
Here we need to pay attention to the choice of garlic and vinegar: 1. Choose the garlic that has been stored in low temperature (Purple Garlic is not recommended for varieties). 2. Be sure to use rice vinegar.
Eight garlic production process does not see the sun, the green produced is not chlorophyll, but garlic green. Garlic can only activate the dormant alliinase at low temperature. This kind of alliinase in garlic exists in the cells of garlic, which is in dormant state under normal conditions. When alliinase is released from the cells, it will play a catalytic role in the case of low temperature. The sulfur compounds in garlic will be converted into garlic pigment. The first product is allicin, and then allicin will be converted into garlic pigment Green element, finally let garlic become beautiful green.
The choice of rice vinegar is mainly considered from the taste and color. The rice vinegar is light in color, and the color of the pickled garlic is the same as before. The taste is moderate in sour 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.
Remind everyone, when making, garlic cloves and containers must be dried.
How to make Laba garlic green faster, there are some tips.
The main thing is to accelerate the transformation of a series of pigments.
Tips 1, add a little sugar and white wine. Sugar and liquor can promote fermentation
Tips 2. Increase the temperature difference. Take it out in the daytime to bask in the sun, and put it in the refrigerator at night for cold storage.
Of course, I still feel the natural color of Laba garlic is more delicious!