Can new garlic be used to make Laba garlic?

Laba garlic is an indispensable dish during the Laba Festival in North China. It is simple to prepare and uses few ingredients, but the resulting Laba garlic is extremely delicious! Laba garlic can be used as a condiment or as a dish. The method is to add vinegar and large cloves of garlic into a jar and then add some secret seasonings. Let me introduce the detailed production method to you.

What kind of garlic is best for Laba garlic

Purple garlic is generally the best.

As the Spring Festival is approaching, many families are making "Laba garlic". The method of pickling "Laba Garlic" is very simple: peel the old skin of the garlic cloves, put them into a small jar, immerse them in vinegar and seal it tightly until it is opened on New Year's Eve. At that time, the garlic cloves are bright green, the spiciness is removed a lot, and the taste of vinegar also adds a lot of garlic aroma. The spicy garlic and sour vinegar aroma blend together and hit your nose, making it the best seasoning for dumplings.

It is best to use purple garlic and rice vinegar to pickle "Laba garlic". The purple garlic cloves are small and when soaked thoroughly, they become hard and firm, and the soaked garlic is crispy and fragrant. If you use ordinary garlic, even though the cloves will look big after soaking, they will be purple in color and have a bad taste. Rice vinegar is light in color, and the garlic soaked in it is green in color, with a moderately sour and spicy taste and a strong aroma with a hint of sweetness. Garlic soaked in aged vinegar will turn black in color and have a worse taste.

Should I use new garlic or old garlic for Laba garlic?

It is better to use fresh purple garlic for pickling Laba garlic.

Purple garlic should be used to pickle "Laba Garlic". The cloves of purple garlic are small and can be soaked thoroughly. The cloves are hard and firm, and they are crispy and fragrant after pickling. The best vinegar to use for pickling garlic is rice vinegar. Rice vinegar is light in color, so the pickled garlic will be emerald green and have the right amount of sourness and spiciness.

The method of pickling Laba garlic is relatively simple: cut the garlic cloves, peel off the old skin, wash and dry them; put the garlic cloves into a small jar or glass jar, pour in rice vinegar to cover the garlic cloves; cover with a lid and seal, place in a cool and low temperature place, and it will be just right to take out and eat on New Year's Eve.

In addition to eating with dumplings, the pickled "Laba Garlic" can be eaten in many other ways. It can be fried with hairtail, stir-fried with meat slices or king oyster mushrooms, all of which have unique flavors.