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1. Peel the garlic. -
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2. Take out a clove of garlic and take a look. Each clove of garlic has a root, which mainly absorbs vinegar juice through the roots, and then the garlic reacts with the vinegar and turns green. -
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3. Use a knife to cut off part of the root of the garlic clove to expose the inner core, so that the vinegar juice can be immersed in the garlic clove faster. -
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4. Process the roots of all garlic cloves in sequence. -
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5. Find a glass bottle, wash and dry it. -
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6. Put all the garlic cloves in. The bottle is too big and there are very few garlic cloves. -
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7. Pour the rice vinegar in and submerge the garlic cloves. -
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8. Take several layers of plastic wrap or plastic bags and put them on the mouth of the bottle, so that the bottle can be sealed better when the lid is buckled. -
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9. Buckle the cover and tighten it. -
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10. Put on the heater. You can have crispy and delicious Laba garlic in 2 days. Heating can promote the volatilization of vinegar and make the vinegar soak into the garlic cloves faster, so it can turn green in a short time.
Tips
2 key points for making Laba garlic quickly:
1. Use a knife to cut off part of the root of the garlic clove to expose the inner core, so that the vinegar juice can soak into the garlic clove faster.
2. Place the sealed garlic on a heater. The heater can promote the volatilization of vinegar and make the vinegar soak into the garlic cloves faster, so it can turn green in a short time.