Garlic leaves contain nutrients such as protein, carotene, thiamine and riboflavin. Its spicy taste mainly comes from the capsaicin it contains, which has the functions of refreshing the spleen and eliminating food stagnation. It also has good bactericidal and bacteriostatic effects, and can effectively prevent diseases caused by environmental pollution such as influenza and enteritis. Garlic leaves have a certain protective effect on cardiovascular and cerebrovascular diseases, which can prevent the formation of thrombus, protect the liver, induce the activity of hepatocyte detoxification enzyme, block the synthesis of nitrosamine carcinogens, and have a certain effect on preventing cancer. Suitable crowd and matters needing attention

Garlic leaf

It can be eaten by the general population.

1. Do not eat too much, otherwise it may cause liver dysfunction and affect vision; People with poor digestive function and patients with eye diseases should eat less or not;

2. Patients with liver cell damage and cancer can eat more.

Cooking method

Garlic leaves are ingredients that will be soft and rotten after being cooked for a long time. Therefore, as long as the vegetable aroma escapes and is evenly heated, it can be taken out and eaten, and the refreshing taste and flavor can be tasted.

At the same time, garlic leaves should not be overcooked, so as to avoid the destruction of capsaicin and reduce the bactericidal effect.

remarks

Most of the high-quality green garlic leaves are tender, the tip is not dry, and the trees are thick, neat, clean and unbreakable. Green garlic can be stored in a cool and ventilated place for a short time 1 week.

Fried meat with garlic leaves

Fried meat with garlic leaves seems to be a very common dish, but it is deeply loved by many people. First, because it has a strong flavor of vegetables, it is appetizing; Secondly, the combination of garlic leaves and pork belly has always been regarded as the best combination. Pork belly has high fat content, and garlic reduces blood fat. This complementary combination just solves the heart disease of meat lovers, but more people are addicted to garlic leaves.

After pork belly and garlic leaves are fried together, the greasy feeling of meat is reduced, while garlic leaves absorb the oil of pork belly, and the garlic flavor is more full, so the taste change can't escape the delicate mouths of diners.