In winter, the climate is cold and dry, which is the high incidence period of influenza, but this year’s winter is different from previous years, because the new crown epidemic that we have defended for 3 years has been fully released, and many people have been infected with the new crown virus, with fever, sore throat, sore body and other symptoms, but there are also many people who have not been infected until now. At this time, don’t panic, usually we must do a good job of self-protection, do not go out less, less crowding, drink more boiled water, eat more food with sterilization and anti-virus help, supplement nutrition and strong immunity. For example, garlic moss, garlic seedlings, green onions, folded ear roots, leeks, ginger, garlic, spinach, fungi and so on. are all natural virus “nemesis”, after all, food therapy is better than medicine.
Garlic is a common condiment in our daily life, spicy aroma is deeply loved by people, smell smell and eat fragrant, garlic is rich in sulfide, allicin, a variety of minerals, carbohydrates, dietary fiber and other ingredients, has a strong antibacterial and anti-inflammatory, help gastrointestinal digestion, detoxify and cleanse the intestines, drain the liver and other benefits, eat more garlic in winter can resist the virus well. As the saying goes: “Children and children, don’t be hungry, after La Ba is the New Year”, today I will share with you the delicious method of “La Ba Garlic”, eat a few grains a day, appetizing rice, and do not change the braised pork!
Laba garlic is our traditional Chinese food, not a delicacy that we have to eat on the day of Laba, we can eat it all year round, with rice, dumplings, and noodles are very appetizing, smooth, supplement nutrition and strong immunity. So what can be done to make Laba garlic quickly green and delicious? In fact, the method is very simple, when making Laba garlic, it is wrong to only add vinegar, no wonder the spicy taste is heavy heartburn, not crisp and spicy! Let’s take a look at the specific method.
【Ingredients】: Garlic, sugar, Shanxi aged vinegar, salt, high liquor.
[Specific production steps]: 1, garlic we must buy purple garlic, purple garlic contains more nutrients than white garlic, spicy flavor, more juice, delicious taste! Never buy garlic that has been peeled on the market, use peeled garlic to make laba garlic, and it will not turn green after 1 year. Purple garlic broken into small pieces, try not to cut off the roots with a knife, it seems to be easy to peel, but the developed Laba garlic will leave black traces, it is not beautiful! Don’t be lazy, break them one by one, put them in a large bowl, pour in water without garlic, add 1 spoonful of salt, and soak for 10 minutes.
2. Garlic soaked in salt water can not only kill bacteria on the surface, prolong the preservation time, but also better peel. After cleaning the peeled garlic, use kitchen paper to absorb the moisture on the surface, without raw water, this step is the key to extending the preservation time of Laba garlic. Then take out one of the garlic cloves to remove the head and tail, which is no wonder it is more convenient to taste, and it is also one of the keys to the rapid green turn of Laba garlic.
3. After all the garlic cloves are cut, put them in a larger pot, put 500 grams of garlic cloves into 50 grams of salt, 50 grams of white sugar and stir well, stir for a while, marinate the garlic cloves for 30 minutes, this step is also the key to taste, but also the key to quickly turning green.
4. Prepare a water-free and oil-free container, pour an appropriate amount of high-grade liquor, shake back and forth evenly, so that the container wall is evenly coated with high-grade liquor, liquor has a good antiseptic and sterilization effect, this step is the key to pickling garlic is not bad, and then put into the pickled garlic cloves, even sugar and salt together put in for backup.
5. Pour 500 grams of Shanxi old vinegar into the pot, bring to a boil over high heat, pour it into a container with garlic cloves while it is hot, the vinegar juice should not pass the garlic cloves, here must be noted, vinegar boiled can not be cooled, pouring hot vinegar is the key to the rapid green of Laba garlic.
6. Finally, we cover the lid, seal the garlic cloves, put them in a place with warm sunlight, or radiators, or refrigerator fresh-keeping rooms, and it will turn green in about 3~5 days. Isn’t this method of pickling Laba garlic simple? The laba garlic made by yourself does not add a little preservative, refreshing and delicious, green as jade, one bite is really enjoyable!
