Laba Garlic

Overview

How to cook Laba Garlic at home

1.Purple-skinned garlic
2.Clear vinegar
Peel the garlic;
Take out a clove of garlic and take a look. Each clove of garlic has a root, which mainly absorbs the vinegar juice through the roots. Then the garlic reacts with the vinegar and turns green.
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.
Find a glass bottle, wash and dry it. Put all the garlic cloves in.
Pour the vinegar in and cover the garlic cloves.
Take a few 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.
Place it in a warm place such as a radiator or floor heater, and you can have crispy and delicious Laba garlic in a few days. Heat 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.
This is a comparison photo three or four days later.
It's green like emerald and looks very appetizing!