Laba Gan has a taste of sour, sweet, and spicy, and is very delicious.Since the preparation of Laba Gan usually starts on the eighth day of the first month of the lunar calendar, it is called Laba Gan.The most important things when making Laba Gan are temperature and time.How long should Laba Gan be soaked for?After soaking Laba Gan, eating it at 3:00 in the afternoon is the best time, which is summarized by the ancient Chinese working people.Of course, don't put it in a place that is too cold, a slightly warmer place is more suitable.If you want to know the method of pickling Laba Gan, don't miss the introduction of the editor!

How to make authentic Laba Gan

The authentic method of making Laba Gan, the garlic cloves are intact and plump, with a sour, sweet and spicy taste, crisp and tender, and a beautiful appearance, making people happy to see and enjoy eating.When garlic reaches this point, the sprouts have sprouted, and the pigment in the core will seep into the surface of the garlic cloves, making the garlic cloves turn emerald green, so the people in the south call it emerald green, and the people in the north call it Laba Gan.

Ingredients

5 kilograms of large white garlic cloves,White sugar0.5 kilograms,Vinegar2.5 kilograms.

Method

1. In December, peel and divide the garlic into cloves, remove the hollow cloves and sprouting cloves, soak in water for 1 day, and after drying, put it in a container.

2. Heat the vinegar and dissolve the sugar, then pour it into the container, and immerse the garlic cloves in it.

3. Can be eaten after 15 days at 10-15℃.

Tips for making Laba Gan

1. Choose purple garlic without injuries, peel off the old skin, and when peeling garlic, do not damage the garlic cloves, otherwise the damaged surface will rot during pickling.

2. When pickling garlic, the vinegar should be at least one finger's width above the garlic.The lid should be tightened, or seal the mouth of the container with plastic wrap.

3. Pickling Laba Gan should not be rushed, if the container is placed near the stove or radiator, the garlic cloves will become soft and discolored, and the flavor will be poor.

4. When eating, use a clean spoon or chopsticks to pick up the garlic, do not bring oil stains into the container, and do not put the remaining Laba Gan back, otherwise the vinegar will rot and become stale.

How to make crispy Laba Gan

Materials

400 grams of garlic.1 bottle of vinegar, a small amount of salt.

Method

1. Peel and wash the garlic, dry it, and put it in a basin.

2. Add a small amount of salt to the basin, mix it, and place it in a cool place for about 1 hour.

3. Pour an appropriate amount of vinegar into the basin, mix it, and put it together in a jar, seal it and place it for about 20 days, when the garlic cloves turn green, it can be eaten.

How to make Laba Gan delicious

1. The vinegar should be at least enough to cover the garlic, so as not to waste it.

2. The soup made by pickling Laba Gan is also a good wine and mushroom pickling soup.Pickled vegetable water.Homemade Laba Gan pickling method

Ingredients

1 kilogram of garlic, 500 grams of vinegar, 300 grams of white sugar.

Method

1. Select the garlic, peel and wash it, and dry it.

2. Soak the garlic in vinegar first, then add white sugar and mix it, place it in a 10-15℃ environment, and pickle for 10 days.

How to make Laba Gan delicious

1. Pickle Laba Gan in the first month of the lunar calendar, place it in a cool place indoors, which is very suitable for the temperature.

2. The proportions of vinegar and sugar can be adjusted appropriately, but cannot be changed too much.

Vinegar and sugar proportions can be adjusted, but not excessively.