The right way to marinate sweet garlic
Sihaiwang: Tangsuan is delicious, inexpensive and easy to make. It has always been the first choice after garlic harvest. June and July is the season when the new garlic comes into the market. Marinate some sweet garlic at this time, not only can it taste sweet, crisp, tender and refreshing, but also can play the role of removing fishiness and greasiness and helping digestion. Generally, pickled sweet garlic is pickled when the new garlic comes down, and if the pickle is successful, it can be stored for a long time, and will not be bad in winter. Sugar garlic can not only be eaten alone at ordinary times, but also can be eaten with other food. The taste is very good.
The correct method of pickled sweet garlic
Material: garlic. Seasoning: salt, brown sugar, white vinegar, soy sauce
practice
Peel the garlic to the outermost layer.
Put the pot on the fire, put some water to boil, put salt to dissolve, turn off the fire, put garlic into the pot for 20 minutes, take out the water and put it in the cold for standby.
Put all the seasonings into the original pot, turn off the fire after boiling, and then turn it into sweet and sour juice after cooling.
Put the sweet and sour juice and garlic into the same container, cover the room and soak in the refrigerator for several days and then serve.
Soak garlic: select fresh and big garlic, cut off the tail, leave a few, leave only one or two layers of tender skin, soak in light salt water for 3 days, mix light salt water with fresh water soaked in garlic and 50g salt every day, and reduce or increase the time of soaking according to the temperature. Change the water once a day, which can play the role of disinfection. You can also soak out the tender taste of garlic, then pull it out and put it into a clean jar with water seal.
The effect of edible sweet garlic
Sugar garlic with porridge and wine, sweet and sour, garlic flavor, not spicy, greasy and fishy, help digestion.
Sugar garlic can remove greasy, but also can promote the digestion and absorption of human body.
Garlic can protect the liver, induce the activity of liver cell detoxification enzyme, and block the synthesis of nitrosamine carcinogens, so as to prevent the occurrence of cancer.
The antioxidative activity of Tangsuan is better than that of ginseng. Regular eating can delay aging. Regular contact with lead or people with lead poisoning tendency can effectively prevent lead poisoning.
Glycogarlic contains a kind of horseradish called propylene sulfide, which can prevent influenza, prevent wound infection, treat infectious diseases and drive away insects.
Tangsuan can prevent influenza, prevent wound infection, treat infectious diseases and expel insects. In this hot summer, eating sugar garlic often can not only repel insects, but also prevent heatstroke.