The correct way to make laba garlic
Laba Festival is one of the traditional Chinese festivals, usually celebrated on the eighth day of the twelfth lunar month. On this special day, people cook a lot of traditional food, and the most popular of them is Laba garlic. Laba garlic is not only sour in taste, but also rich in nutrients, making it a delicacy on the winter table. Let's introduce the correct way to make laba garlic.
First of all, choose the right garlic. It is best to choose fresh, plump, and undamaged garlic, so that the pickled laba garlic has a better taste and brighter color.
Secondly, the garlic should be cleaned. Although the garlic has a thin film on the outside, it should be washed carefully to make sure there is no dirt and debris. After washing, the garlic should be dried and allowed to dry completely before proceeding to the next step.
Next, place the dried garlic in a clean container. The container should be waterless and oil-free, otherwise it will affect the preservation time of Laba garlic. Then put the appropriate amount of vinegar, sugar, salt and other seasonings into the container and stir well. The ratio of the seasoning can be adjusted according to personal taste, but do not put too much so as not to mask the aroma of the garlic itself.
Finally, the container should be sealed and marinated in a cool and ventilated place. Generally speaking, it can be eaten after about 20 days of marinating. During the pickling process, the tightness of the container should be checked regularly to ensure that the laba garlic does not spoil.
Through the above steps, you can make a delicious laba garlic. On a cold winter day, a plate of laba garlic with a bowl of hot rice or noodles is delicious and heartwarming. In addition to being served with rice and noodles, laba garlic can also be used for stir-frying, making soups, etc., which are very good choices. I hope everyone can try the method of making laba garlic, enjoy the food at the same time, and also inherit and promote the traditional Chinese culture.