泡腊八蒜的小窍门，用什么醋和选蒜是关键 [中英对照]

　　Why is starting a Purple Laba garlic bulbs garlic? Vesicles and thorough Purple garlic, garlic breakdown Cishi hard, crispy garlic bulb out. Purple garlic is infrequent on the mart in recent years. With the general garlic, soak them, do not see great but the taste is not crisp petal, lavender. Kinds of garlic, how so? Purple garlic, low-yielding, fewer than the mean of the garlic into a accumulation of two, who variety of? Purple garlic sometimes watched in the market, listed afterward the wheat harvest, the cost of one-third higher than the average garlic. This rule is not the same? Harvest less presumable to sell a good price for it!

　　泡腊八蒜为什么得用紫皮蒜?紫皮蒜瓣小泡得透，蒜瓣硬崩瓷实，泡出的蒜脆香。近年来市场上紫皮蒜不多见。用一般的蒜，泡出来，别看瓣大但口感不脆，发紫。种蒜的又怎么说呢?紫皮蒜低产，比一般的蒜少收两成，谁还种?紫皮蒜在市场上偶有所见，麦收后就上市了，价格比一般蒜高三分之一。这道理不是一样吗?收成少，可能卖个好价呀!

　　They say the quondam is not Laba garlic bulbs this day the color is not green. Simply not the circumstance, the response of vinegar and garlic bulb is the green garlic spicy acid; acetic acid and spicy annoy. Now If you come to the old Beijing style restaurant with a meal, eating noodles, a small crown on throughout the year gave you the green Laba garlic.

　　过去人们都说不是腊八这天泡的蒜颜色不绿。根本不是那么回事，醋泡蒜的反应就是绿蒜瓣辣酸;醋酸香而辣。如今您要是到老北京风味的餐馆用饭，吃炸酱面，一年四季都给您上一小盘翠绿的腊八蒜。

　　Bubble bubble Laba Laba garlic tips to starting a Purple garlic garlic and vinegar, the garlic to the old skin, inundated in vinegar, into a small altar to stamp the unsealed to the New Year’s Eve, and that Cham blue green garlic, garlic Hong liquefied in hot acetic acid attach, nostrils, is the best sauce to dine dumplings, miscellaneous with cold dishes can also be accustomed, a matchless taste.

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　　泡腊八蒜得用紫皮蒜和米醋，将蒜瓣去老皮，浸入米醋中，装入小坛封严，至除夕启封，那蒜瓣湛青翠绿，蒜辣醋酸香溶在一起，扑鼻而来，是吃饺子的最佳佐料，拌凉菜也可以用，味道独特。

　　1. Why is starting a spume Laba garlic, Purple garlic?

　　1.泡腊八蒜为什么得用紫皮蒜?

　　Vesicles and thorough Purple garlic, garlic collapse Cishi hard, crispy garlic bulb out.

　　紫皮蒜瓣小泡得透，蒜瓣硬崩瓷实，泡出的蒜脆香。

　　2. Why is starting a bubble Laba garlic, rice vinegar?

　　2.泡腊八蒜为什么得用米醋?

　　Pale vinegar, garlic dip ever color, orange and green, moderately hot and sour taste, thick and slightly sweet aroma. That Laocu garlic vinegar dip color dark, green garlic is not enough, penniless taste, especially in vinegar and slightly paste savor, perhaps this is its features.

　　米醋色淡，泡过蒜色泽如初，橙黄翠绿，口感酸辣适度，香气浓而微甜。那老醋熏醋泡过蒜色泽发黑，蒜瓣也不够绿，口感较差，尤其是熏醋，略带糊味，也许这正是它的特色。