It's not worth it
By VicentaLakin
It's getting more and more odoury with the cuisine and porridge. Speaking of garlic, according to the old man, it's the same word as "calculating" -- it's the business that collects the money and calculates the year's income and expenditure -- it's the same day that counts the profits and losses, including external and external debts, and that's what counts. The creditor of the debt for this day should be ready to pay the letter from the person who owes him money. There is a saying in Beijing: “The porridge, the garlic, the mail, the mail, the debt, the payment.” Then someone who owes money to another person, replaces the word “calculated” with garlic as a sign of taboo and avoids the word “calculated”, which he owes to another person, will eventually be repaid. It is also said that it is difficult to ask for money every year until the end of the year for an early businessman. There's a smart businessman who moves, and on this day, he picks up a lot of little cans of garlic. By the end of the year, he'll have a small can of garlic, and he'll have to come to the house of the man he owed. Short what? It's just that I don't want to talk about the bill, and I'm gonna take out the can, and I'm gonna say, it's gonna be New Year's, there's nothing to carry, and I'm gonna bring a can of garlic, and I'm gonna eat a dumpling. Because of the homogeneity between garlic and “counting”, it is natural for the account holders to think that you've been working hard for a year and that it's time to do the math, and then to do it. Once the story was heard, it became widespread. However, it continues to this day and has faded away the meaning of the original bill, replacing it with the festivities added to the festivities of spring。
Recipe Recommendations
- purple garlic appropriate amount
- mature vinegar appropriate amount
- hot and sour
- pickled
- several days
- simple
Steps for It's not worth it

1
Garlic strips off the skin and turns into petals。
2
Put the garlic in the glassware and pour it into the wood。
3
Sealed, kept in the shade, bubbling for about 10 days with a green garlic。It's not worth it Make Tips
1. Choose purple-skinned garlic to make Laba Garlic; not only are the cloves small and soak thoroughly, but the cloves are also firm and dense, resulting in a crisp and fragrant pickle.
2. The container must be completely free of oil and water; do not use plastic containers for pickling.
3. Be careful when peeling the garlic; do not damage the surface of the cloves, as this makes them prone to spoilage.
4. Laba Garlic is mostly pickled on the 8th day of the 12th lunar month. Because the temperature is very suitable during this season, it is named Laba Garlic. Eating Laba Garlic often in winter is good for your health; it kills bacteria and detoxifies the body. The finished garlic turns emerald green and tastes both sour and spicy, making it very delicious. It is exceptionally good when eaten with dumplings.