It is related to the average temperature: in the natural environment with ultra-low temperature, there will be biochemical manifestations of garlic pickling, which will turn garlic into emerald green and the nutrients in garlic will not flow out. Careful observation shows that sweet and sour garlic will change color in winter, but it is not easy to change color in summer.

It is related to the composition of garlic: garlic contains a large number of sulfur-containing compounds, which will react with alliinase after encountering ultra-low temperature and be converted into thioiodate oil. This substance is the original name of garlic melanin. When it is stored with allicin in garlic, it will turn garlic into emerald green. This emerald green component can turn garlic into emerald green component, and its antioxidant capacity is very strong, so the discolored garlic is also of great benefit to human body.

Sugar and garlic: it is a famous flavor food in Jiangsu, Zhejiang, Shanghai and northern areas, and also a traditional pickled food. Made of garlic, it is white and bright in color, sweet and sour and tender in taste, and it is the top grade of pickles. Sugar and garlic are a delicious recipe. The main raw materials are garlic, salt, brown sugar and vinegar.

Dietotherapy value: Garlic is a spicy food, and it is easy to get angry when eaten too much. However, sugar and garlic soaked in white vinegar and white sugar not only reduce the spicy taste of garlic, but also alleviate its spicy taste. So even people with yin deficiency and fire can eat some. Especially when eating fatty meat, eating sugar and garlic can not only get rid of greasy food, but also promote the digestion and absorption of the human body.