How to marinate laba garlic to turn green in a day and be refreshing
Laba garlic is one of the traditional Chinese delicacies, especially in the northern region. It is simple to make, crisp in texture, and delicious in taste. However, many people will encounter some problems when pickling laba garlic, such as marinating for too long, poor taste, etc. So, how to marinate laba garlic to make it green in a day and have a refreshing taste? Let's share some tips for marinating laba garlic.
First, choose fresh garlic. Fresh garlic has a smooth skin and is free of breakage and decay. In addition, you should also pay attention to choosing garlic of uniform size, so that the pickled laba garlic will taste better.
Second, peel and wash the garlic. Be careful not to break the garlic during the peeling process, so as not to affect the taste. Once the skin is peeled, rinse it with clean water and dry it with a kitchen paper towel.
Next, prepare the container for marinating. You can choose a container with good sealing, such as a glass bottle or a ceramic jar. Put a layer of sugar in the bottom of the container, then a layer of garlic, then a layer of sugar, and so on until all the garlic is placed in the container. Finally, cover the garlic with sugar and seal it off.
The key to pickling laba garlic is to master the ratio of sugar and vinegar. In general, 50 grams of sugar and 100 ml of white vinegar need to be added to every 500 grams of garlic. If you like to eat sweeter laba garlic, you can appropriately increase the proportion of sugar; If you like to eat a little sour laba garlic, you can increase the proportion of white vinegar appropriately.
Finally, keep the pickled laba garlic at room temperature for a day. After a day, you'll notice that the garlic has turned green and has a refreshing taste. If you want to make the laba garlic more flavorful, you can continue to marinate for a while.
The content is generated by iFLYTEK Xinghuo AI).