The basic introduction of Laiwu garlic
Laiwu garlic is divided into purple skin and white skin, both raw and cooked, and is highly praised by domestic and foreign consumers. Garlic has the widest planting area in Yangli Town and Zhaili Town of Laiwu, and Laiwu is known as the hometown of garlic!
What are the nutritional values of Laiwu garlic?Garlic is a herbaceous plant with many benefits. It can fight cancer by enhancing the body's immune system, blocking lipid peroxidation formation, and preventing mutations. Anti aging, with antioxidant and anti-aging properties similar to vitamin E and vitamin C. Anti fatigue. Protect the cardiovascular system, resist blood clots, lower blood lipids, reduce blood viscosity, improve glucose metabolism, and resist allergies.What are the product characteristics of Laiwu garlic?It has the characteristics of rich nutrition, delicious taste, spicy aroma, appetite enhancement, sterilization, and storage and transportation resistance. How did the history of Laiwu garlic come about? Laiwu white garlic has a long history of cultivation. In 1935, the planting area of garlic had reached 1400 acres. Since 1962, it has been exported and enjoys a certain reputation in the international market. Laiwu garlic is widely distributed throughout the city, selling well both domestically and internationally, and receiving high praise from both Chinese and foreign customers.
Method of making Laiwu garlic
Sweet and sour garlic
Ingredients
Garlic (garlic) salt, rice vinegar, white sugar
Method
1: Peel off the outer layer of the garlic, cut off the roots, wash them and divide them into 2 to 3 times. Put them in a jar (boil the jar in hot water and dry it), sprinkle salt on each time (control the saltiness yourself), cover and marinate for 10 days. Shake the jar every day to make the garlic marinate evenly
2: Pour rice vinegar to cover half of the garlic and marinate for 10 days. Shake the jar every day to make the garlic marinate evenly
3: Put them in Mix the sugar evenly, cover and marinate for 4-5 days before consumption. Note: Garlic can also be soaked in light salt water for a day before marinating to drain the water. This can remove the spicy taste of pickled vegetables. After 9 days of marinating, nitrite levels begin to decrease. After 15 days, nitrite levels decrease to a safe dosage range to avoid nitrite poisoning, Please marinate for more than 20 days before consumption