腊八蒜的三种做法英语介绍

　　腊八节的习俗，我们都知道要喝腊八粥，泡腊八蒜这方面倒是知之甚少，其实在北方非常流行泡腊八蒜，为什么呢?春节大年初一要吃饺子，而饺子传统来讲就是和腊八蒜一起出场了。

　　在家自制Laba garlic 腊八蒜的做法一：

　　1000 grams of a garlic, vinegar, 500 grams, 400 grams of sugar.

　　大蒜头1000克，醋500克，白糖400克。

　　1, choose a neat bowl, as the foam containers Laba garlic;

　　1、选用一干净盛具，作为泡腊八蒜的容器;

　　2, chose garlic, peeled and bathed, dried, soggy into the vinegar in premier, then add sugar, mingle well, placed 10 degrees -15 degrees conditions, cook for 10 days Serve.

　　2、选好大蒜，去皮洗净，晾干，先泡入醋内，再加入白糖，拌匀，置于10 度-15度的条件下，泡制10天即成。

　　More than the eighth day of the twelfth lunar month of this bulb garlic cook day, for this season is very suitable for hot temperatures, so called Laba garlic. Vinegar and sugar with the amount of change can also be applicable, but not also much change. Winter often dine Laba garlic is good for the human body, either sterilization, but also detoxification. Product was pale green garlic, spicy sweet and sour flavor and taste, very savory. It is beauteous to eat dumplings.

　　此泡蒜多于腊月初八那天泡制，因这个季节泡气温很适宜，故称腊八蒜。醋、糖的配量还可 以适当变换，但不可变动过大。冬天经常吃些腊八蒜，对人的身体是有好处的，既杀菌,还解毒。成品蒜呈淡绿色，味道酸甜辣俱全，十分可口。就饺子吃更是美不胜收。

　　Laba garlic 腊八蒜的做法二：

　　materials: 10 pounds of fresh garlic, sugar, 4 pounds 3 two to 10 pounds of water, salt, 7, two, one over two vinegar

　　材料：鲜蒜10斤，白糖4斤3两，清水10斤，盐7两，醋1两多

　　Method:制法：

　　1 garlic bulb: Select fresh, a big garlic, cut the tail, leaving only a little to put it into cold water soak for 3-7 days, along to the temperature heating and cooling may be appropriate to reduce alternatively addition the overflow abuse of period. Change the water every day, the tender taste of garlic bulb out, then remove and place in a clean jar.

　　1、泡蒜：选取鲜嫩、个大的蒜，切去尾巴，仅留少许把，放入凉水里泡3-7天，根据气温冷暖可适当减少或增加泡水的时间。每天换一次水，把蒜的嫩味泡出去，然后捞出，放入一干净坛子内。

　　2, pickled garlic: garlic into the jar will be soggy in, put a layer of garlic spread a membrane of salt, stir afresh the afterward day, after a 3-day 4-day provocation to remove, scatter the curtain, the sun one day, obtain out of the drifting skin, down into the cylinder, and then sugar cured. 10 pounds of water plus sugar syrup 4 pounds vinegar 1 two, bring to seethe. Do not be chilly to hot syrup, and then the garlic into the cylinder. Note that sugar is about 2 inches higher than the garlic, sugar on the surface Zaisa 3 two broken sugar, and then I will be altar tightly sealed, placed in the shade, preserving 2-3 months to become a soft pearly translucent crystal jade a palatable pearly garlic.

　　腌蒜：将泡好的蒜放入坛子内，放一层蒜撒一层盐，第二天搅拌一次，以后每天搅拌一次，3-4天捞出来，摊在帘子上，晒一天，把浮皮弄出去，下入缸内，再用糖水腌。糖水用水10斤加白糖4斤醋1两，煮沸。待糖水凉到不烫手时，再倒入蒜缸内。注意，糖水要比蒜高出2寸左右，糖水的表面再撒3两碎糖，然后将坛口盖紧密封，放在阴凉处，腌制2-3个月，就成为白嫩如玉晶莹透亮味美的白糖蒜了。

　　3, the seasoning: In the 6 to 7 days before maturity, you can add some sweet-scented osmanthus, to improve the flavor.

　　3、调味：在成熟前6～7天，可加些桂花，以增进风味。

　　Laba garlic 腊八蒜的做法三：

　　Method 3 with 50 grams of 500 grams of garlic, salt, brown sugar, 300 grams 20 grams 30 grams of rice vinegar or white vinegar can be additional from time to add star anise 600 g of water

　　500克蒜配50克盐300克红糖30克米醋或20克白醋八角可加可不加600克水

　　Method: 制法：

　　1, garlic to the old skin, leaving 2 cm off the stem, the roots excavated into the cone, but garlic not digging the garlic powder (garlic purpose is to make luscious)

　　1、蒜头去老皮，留2厘米假茎，蒜根部挖成锥形但不可把蒜头挖散(目的是为了让蒜入味)

　　2 garlic bulbs 5-7 days of water a day, changing the water

　　2、蒜头泡清水5-7天，每天换水