The female anchor who eats black garlic is called Ke Jie, who first made food and broadcast with goods in Aauto Quicker; A video of eating black garlic with goods was sent to Weibo, and the explosion network became the "black garlic sister" now.

In fact, the taste of black garlic is not as exaggerated as the female anchor showed. Black garlic has become soft, glutinous, sweet and sour because of the long-term lack of garlic odor and spicy taste in the preparation process. For those who are not used to eating garlic, the taste of black garlic is more acceptable.

Black garlic originated in Japan and later spread to South Korea. Now it has swept the world and become a healthy food. As early as three years ago, Empress Sun Li spent 12 days making black garlic for her husband Deng Chao, which provoked Deng Chao to call for "shelter".

Extended data:

The efficacy and function of black garlic are still very good. After fermentation, the content of trace elements in black garlic is higher, and the content of amino acids is higher than before. The taste is sweet, soft and waxy, and it does not have the unique irritating taste of garlic. At the same time, it will not cause adverse stimulation to the stomach, and it has good antioxidant effect. It has certain therapeutic and health care effects on chronic diseases such as diabetes, hypertension and hyperlipidemia.

The simplest way to eat black garlic is to peel it and eat it directly. Black garlic itself is soft and glutinous, sweet and sour, and it is satisfying and healthy when eaten as a snack. Black garlic is very popular on major social platforms, and many UP owners have specially filmed short films on the theme of black garlic.

Baidu encyclopedia-black garlic sister