1. How to soak garlic in vinegar

(1) Pour the sugar and vinegar into the pot, add an appropriate amount of water and cook together. Bring to the boil and cook for another 2 minutes. Let cool and set aside. .

(2) Peel off the outer skin of the garlic, leaving only one or two layers of tender skin. Then cut off the fibrous roots and pseudostems of the garlic, leaving 3 to 4 centimeters of the pseudostems, and dig the roots of the garlic into a concave shape to facilitate flavoring. If you want to save trouble, you don't have to dig it out, just soak it for a longer time. You can also use a knife to cut off a little of the roots to slightly expose a little bit of garlic meat, which will also make it easier to taste. Next, wash the garlic and set aside.

(3) Boil a pot of lightly salted water, let it cool, pour in the peeled and washed young garlic, and soak it for half a day to a day. Soaking garlic in lightly salted water that has been boiled and allowed to cool can remove the spiciness of garlic and not hurt your stomach when eaten. It can also remove pesticide residues and sterilize.

(4) After soaking, take out the garlic and place it in a cool and ventilated place with the fake stem facing down to control the moisture and dry the excess moisture. The drying time varies, so that the garlic is completely free of moisture. Excess moisture is appropriate.

(5) The container for pickling sweet and sour garlic can be a sealed container such as a clay jar or a glass bottle. Wash it before use to ensure that there is no oil in the jar, then scald it with boiling water and disinfect it. , turn it upside down to dry out the water and set aside. Make sure there is no oil or raw water in the container.

(6) Put the processed garlic into the container and pour the sweet and sour sauce. It should be noted here that the sweet and sour sauce is about 2 inches taller than the garlic. Then seal tightly and store in a cool place. It can be opened and eaten after one month. 6 to 7 days before maturity, some osmanthus can be added to enhance the flavor.

2. The efficacy and function of garlic soaked in vinegar

(1) Relieving greasiness and digestion

Garlic soaked in vinegar is not only sweet and sour, but also has garlic flavor but is not spicy. , and has the functions of relieving greasiness, removing fishy smell, and aiding digestion. Moreover, garlic soaked in vinegar is also rich in vinegar, which can stimulate the secretion of gastric juice and increase appetite.

(2) Sterilization

Garlic contains about 2% allicin. Its bactericidal ability is 1/10 of penicillin. It is effective against a variety of pathogenic bacteria such as Staphylococcus aureus and meningitis. , pneumonia, Streptococcus and diphtheria, dysentery, typhoid fever, paratyphoid, Mycobacterium tuberculosis and Vibrio cholerae, all have obvious inhibitory and killing effects. It can also kill more types of pathogenic fungi and hookworms, pinworms, and trichomoniasis. And vinegar, like garlic, has a powerful bactericidal effect. Therefore, soaking garlic in vinegar can prevent food poisoning.

(3) Reduce blood sugar

Garlic can promote the secretion of insulin, increase the absorption of glucose by tissue cells, improve the body's glucose tolerance, quickly reduce blood sugar levels in the body, and can kill causes Infect various germs that induce diabetes, thereby effectively preventing and treating diabetes. Moreover, diabetics and people with high blood sugar can help regulate blood sugar by eating an appropriate amount of brewed vinegar every day. Therefore, soaking garlic in vinegar has the effect of lowering blood sugar.

(4) Prevention and treatment of cardiovascular and cerebrovascular diseases

Garlic can prevent fat deposition in cardiovascular and cerebrovascular diseases, induce fat metabolism within tissues, significantly increase fibrinolytic activity, lower cholesterol, and inhibit The aggregation of platelets reduces plasma concentration, increases the dilatation of arterioles, promotes vasodilation, regulates blood pressure, and increases vascular permeability, thereby inhibiting the formation of thrombus and preventing arteriosclerosis. Moreover, vinegar can soften blood vessels and lower cholesterol, making it a good remedy for cardiovascular and cerebrovascular patients such as hypertension. Therefore, garlic soaked in vinegar can effectively prevent and treat cardiovascular and cerebrovascular diseases.

(5) Anti-cancer and anti-cancer

The sulfur-containing compounds in garlic can prompt the body to produce an enzyme. This enzyme has an anti-mutation effect and enhances the detoxification function through the enzyme. Interfering with the activation of carcinogens, preventing cancer formation, enhancing immune function, and preventing normal cells from transforming into cancer cells. The trace element selenium contained in garlic can also kill cancer cells and reduce the incidence of cancer. Moreover, vinegar can decompose carcinogenic nitrites in pickles and pickled foods, so soaking garlic in vinegar can prevent and fight cancer.

(6) Anti-aging

Some ingredients in garlic have antioxidant and anti-aging properties similar to vitamin E and vitamin C. Moreover, vinegar can inhibit the formation of lipid peroxide during the aging process of the human body, reduce skin pigmentation and age spots, and make the skin smooth. Therefore, eating garlic soaked in vinegar has anti-aging effects.