Black garlic is made of fresh garlic, which is made under the conditions of high temperature and high humidity. The color skin is brown, garlic cloves are black, not spicy or irritating, and the taste is soft, with a sweet and sour taste similar to preserved fruit.
Efficacy and function of black garlic
During the processing of black garlic, the polysaccharide in garlic is decomposed and the fructose content is increased, so it will have obvious sweetness. At the same time, due to the reduction of organic sulfide, the spicy taste of black garlic disappears, and it is not easy to cause dyspnea after eating.
Black garlic contains polyphenols and superoxide dismutase, which has strong antioxidant capacity. Black garlic also contains oligosaccharides, which are not digested and absorbed by the small intestine, but directly reach the large intestine and are used by beneficial bacteria to promote the balance of intestinal flora.
Black garlic does have certain edible value. In recent years, many researchers have experimented with black garlic. Studies have shown that it may have many functions such as lowering blood fat, lowering blood pressure, regulating blood sugar, anti-inflammatory and anti-tumor.
Edible method of black garlic
Black garlic has no pungent smell and is rich in nutrition. It is a good ingredient for soup. Boil a pot of water, add chicken wings and scald them underneath. After the chicken wings are boiled again, take them out for use. Take the hot oil out of the pan, add the white garlic and fry until it is slightly yellow. Then add the black garlic, stir-fry it a little, and take it out for later use.
Take a pot in an electric cooker, add chicken wings, ginger slices, pine nuts, white pepper, salt, garlic, rice wine and soy sauce, pour water until the height of the ingredients is about 3 cm, steam the ingredients in the electric cooker for about 35 to 40 minutes, and season with salt after taking out.
Taboos for eating black garlic
Black garlic itself is not easy to digest, and the oligosaccharides and organic acids it contains can stimulate intestinal peristalsis, so people with diarrhea or poor gastrointestinal digestive function should not eat it, otherwise it will aggravate the condition and cause physical discomfort.