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Laba garlic is a vinegar-preserved garlic from Chinese cuisine. Its refined color is green or blue and its taste is sour and slightly spicy. Because it is usually made in the 8th day of the 12th month of the Chinese Lunar calendar, the Laba Festival, it was named Laba garlic. [1] In general, green and vinegary garlic is called Laba garlic. [2]
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Garlic curry This Pakistani curry recipe proves garlic is more than just a seasoning. Garlic confit The cooked, olive oil-soaked garlic is so soft, it spreads onto bread as easily as butter.
Pickled carrot – a carrot that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time; Pickled cucumber – Cucumber pickled in brine, vinegar, or other solution; Pickled onion – Onions pickled in a solution of vinegar or salt; Pickled pepper – Capsicum pepper preserved by pickling
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Its ingredients include pork meat, tails, ears, feet, carrots, vinegar, garlic, herbs, onions, roots, bay leaves, allspice, and cinnamon. [20] [21] [22] In some recipes, the dish is cooked in two separate processes, slightly pickled with wine vinegar and spiced with tarragon and basil. One part contains pork feet, tails and ears; the other ...
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Pickled unripe mangoes or burong mangga, unripe tomatoes, guavas, jicama, bitter gourd and other fruit and vegetables still retain their appeal. Siling labuyo, sometimes with garlic and red onions, is also pickled in bottled vinegar and is a staple condiment in Filipino cuisine. [citation needed] Dưa cải muối made from cải bẹ xanh