Foam garlic is a custom in northern China, especially in North China. As the name suggests, it is to make garlic on the day of the eighth lunar month. In fact, the material is very simple, that is, vinegar and garlic petals. The practice is also extremely simple. Place the peeled garlic cloves in a jar, bottle, or similar container that can be sealed, then pour in vinegar and seal it in a cold place. Slowly, the garlic soaked in vinegar will turn green, and eventually it will become green, like emerald jasper. Old Beijingers, as early as the eighth day of the twelfth lunar month, the atmosphere of the New Year’s day was a day of competition. In most parts of North China, on the eighth day of the twelfth lunar month, the practice of vinegar soaking garlic was called “La garlic.†Do Laba garlic, taste the same color, if you want garlic can quickly turn green, then increase the temperature difference, the sun during the day, put the refrigerator at night, soon will be green, probably also 3-4 days. But to be delicious or to soak more than two weeks in order to better taste! There is no shortcut to this and the time is short and garlic. Put sugar and put sugar, two can not see the difference in appearance, I also made two bottles together to turn green, but the taste of sugar is better and more soft! The garlic was soaked for almost three weeks. It wasn't too hot. The perfect combination of garlic and vinegar. Once you opened the bottle cap, you could smell the saliva. It smelled so good! ! Foam eight garlic must use rice vinegar, because the color of rice vinegar is light, is relatively pure fermented vinegar, soaked garlic color is good, taste moderate hot and sour, aroma and slightly sweet. Laba garlic effect: Garlic not only contains protein, vitamins and minerals, but also contains a broad-spectrum, low-toxicity bactericillin, and therefore has the reputation of "penicillin growing in the ground." Eating garlic can prevent enteritis, diarrhea, meningitis, colds, bronchitis and pertussis and other diseases. Vinegar: Appetizing savory absorption. According to relevant data, vinegar contains protein, fat, inorganic salts, vitamins and bactericidal substances. Vinegar can be used as an appetizer to increase the acidity of gastric juice, make it easy to digest foods, dissolve minerals in food, make these minerals absorbed and utilized by the human body, give full play to the effects of foods ingested in the body, and have bactericidal efficacy. . Specifically there are the following effects: 1, it is sweet and sour, there is garlic and not spicy, there is a solution to tired and help digestion; 2, can also induce the activity of detoxification enzymes of liver cells, can block the synthesis of nitrosamine carcinogens, thus preventing the occurrence of cancer. 3, Laba garlic's antioxidant activity is better than ginseng, regular food can delay aging, 4. Those who are frequently exposed to lead or those who are prone to lead poisoning can effectively control lead poisoning. 5, In addition, Laba garlic also contains a kind of caffeine called sulfurized propylene, its bactericidal ability can reach 1/10 of penicillin, has a good killing effect on pathogenic bacteria and parasites. 6, can play a role in preventing the flu, preventing wound infections, treating infectious diseases and deworming. In addition, ordinary garlic is warm, eat more heat, and local stimuli, so Yin Huo-wang, head tongue disease, do not eat, but Laba garlic without these taboos. Precautions Although Laba garlic is delicious, there are some people who are not suitable to eat, such as people with eyes and teeth diseases, people with hot spleen and stomach, and people who have diseases in the mouth and tongue as much as possible. 2. Experts say that it is best to use vinegar and garlic as the original color of fermented vinegar. Almost all of the vinegar on the market is caramelized. Caramel color not only does not play a role in preservation, but also does not increase the flavor of vinegar. It only deepens the color of vinegar. Consumers generally believe that the light color of vinegar is good for water, and only dark colors are good vinegar. This is a misunderstanding. The color of the original vinegar is usually light, and caramel color is added. The color of vinegar will become darker. Caramel color can mask the foreign body visible in the vinegar and has potential food safety hazards. At present, there are two production methods for caramel color, one is the ammonium salt method. The caramel color produced by this method is banned by the state, and the caramel color produced by another non-ammonium salt method has no nutritional value. Some unscrupulous producers will illegally use the ammonium salt method to produce caramel in vinegar in order to reduce costs. Eating such seasonings will be detrimental to health. In particular, white vinegar is not recommended. The vinegar brewed with jujube, sweet potato, or persimmon will have a color, and the colorless white vinegar is made of glacial acetic acid, a chemical substance, and has no health effects. Supreme Fresh Potato,Fresh Potato Yellow Vegetables,Fresh Potato Delicious,Potato Grade A Laiwu Manhing Vegetables Fruits Corporation , https://www.manhingfood.com