This is the most authentic way to make Laba porridge and Laba garlic. It turns out that we have been doing it wrong before!

Laba garlic tastes best when soaked this way!

Many places have the habit of pickling Laba garlic. It’s best to pickle a jar of it now and eat it during the Chinese New Year. It’s sour and spicy, and especially refreshing!

Prepare ingredients: garlic, rice vinegar

1. It is best to choose purple-skinned garlic for pickled Laba garlic. Peel off the garlic skin and set aside. If there is dust on the garlic, wash it. After washing, be sure to control the moisture.

2. If you want the garlic to turn green faster, you can cut off a little bit of the garlic roots.

3. Put the garlic in a sealed jar, pour in rice vinegar, then seal it and place it in a dark place. You can add a layer of plastic wrap or a fresh-keeping bag to the bottle mouth first to make the sealing effect better.

3. The Laba garlic can be eaten after being soaked for 10 days, when it has turned green. By New Year’s Eve, the sourness and spiciness are at their best, and it becomes a popular dish as soon as it is served on the table!

Tips:

1. Laba garlic tastes best with rice vinegar. Huahua has tried using white vinegar and aged vinegar, and finally felt that the acidity, saltiness, and color of rice vinegar are the best!

2. When pickling Laba garlic, you only need to use rice vinegar. Vinegar usually contains salt, so there is no need to add salt separately.

3. If you want the Laba garlic to be greener, you can change the position of the sealed can every now and then, and put it in the refrigerator or indoors to create a temperature difference.

Laba porridge cooked this way is especially delicious!

You must drink Laba porridge on Laba Festival to make it feel like a festival, but careless Huahua sometimes forgets about it as time goes by. She only remembers that she missed it after Laba. She must remember it this time!

Prepare ingredients: barley, rice, glutinous rice, lotus seeds, red dates, peanuts, chestnuts, soybeans, red beans

1. For harder foods like soybeans, red beans, and peanuts, you can soak them in water the night before.

2. Soak barley, rice, glutinous rice, and lotus seeds for 2 hours in advance, and wash the red dates and set aside.

3. Put the peanuts and various beans soaked the night before into the pot, add appropriate amount of water, boil over high heat first, and then simmer over low heat for half an hour.

4. Then pour rice, coix seed, lotus seeds, etc. into the pot and simmer on low heat for 40 minutes.

5. Open the lid of the pot and take a look. The rice grains are almost cooked soft and sticky, and the porridge is very thick. Next, pour in the red dates and chestnuts, stir evenly with a spatula. If you like sweets, you can add a few pieces of rock sugar. Cover the pot and simmer for 20 minutes.

6. Ding ding ding ding! The delicious Laba porridge is ready, it’s so tempting!

Drink Laba porridge and soak Laba garlic.

Here, Huahua wishes all flower lovers a happy Laba Festival!