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Sweet and sour pickled garlic (糖醋蒜 -táng cù suàn) is very common in Chinese cuisine. Sold bottled or loose in many supermarkets and markets. Either whole bulbs or single cloves.
One unusual treatment is Laba Garlic (腊八蒜 - là bā suàn), which is green.
Then we have soy sauce pickled garlic (酱香蒜 - jiàng xiāng suàn), a Guangxi specialty.
I often serve the latter with shiitake and pork stir fry.
Sweet and sour pickled garlic (糖醋蒜 -táng cù suàn) is very common in Chinese cuisine. Sold bottled or loose in many supermarkets and markets. Either whole bulbs or single cloves.
One unusual treatment is Laba Garlic (腊八蒜 - là bā suàn), which is green.
Then we have soy sauce pickled garlic (酱酸蒜头 - jiàng suān suàn tóu), a Guangxi specialty.
I often serve the latter with shiitake and pork stir fry.
Sweet and sour pickled garlic (糖醋蒜 -táng cù suàn) is very common in Chinese cuisine. Sold bottled or loose in many supermarkets and markets. Either whole bulbs or single cloves.
One unusual treatment is Laba Garlic (腊八蒜 - là bā suàn), which is green.
Then we have soy sauce pickled garlic, a Guangxi specialty.
I often serve the latter with shiitake and pork stir fry.
Pickled garlic is very common in Chinese cuisine. Sold bottled or loose in many supermarkets and markets. Either whole bulbs or single cloves.
One unusual treatment is Laba Garlic, which is green.
Then we have soy sauce pickled garlic.
I often serve the latter with shiitake and pork stir fry.
Pickled garlic is very common in Chinese cuisine. Sold bottled or loose in many supermarkets and markets. Either whole bulbs or single cloves.
One unusual treatment is Laba Garlic, which is green.
Then we have soy sauce pickled garlic.
I often serve the latter with shiitake and pork stir fry.
By insalata_pazza,
