Step 1: Choose garlic (single clove garlic, multi-clove garlic), which should be complete, fresh, full, insect-free, peeled and moldy. Wash the garlic clean. \x0d\\x0d\ Step 2: Soak garlic, soak garlic half an hour in advance, and take it out to dry. Let garlic absorb enough water, otherwise it will be easy to paste the pot \ x0d \ x0d \ Step 3: Put a steaming rack (flat) at the bottom of the rice cooker, prepare a piece of hard paper, cut it into several equal parts and put it around the pot. Put the dried garlic into the rice cooker and keep it dry. How much garlic to put depends on the size of your own rice cooker. My 5-liter rice cooker puts 3-4 kilograms of garlic at a time. If you put too much, the fermentation effect of each garlic is not complete. \x0d\\x0d\ Step 4: Cover the lid, press the cooking gear first, and the rice cooker will automatically jump to the heat preservation state after a few minutes. \x0d\\x0d\ Part V: Put a dry towel on garlic to absorb water the next day. Open the lid of the rice cooker every day and change the dry towel (change the towel to the eighth day) before taking it away, so that you can observe the situation inside and let the steam in the pot evaporate. \x0d\\x0d\ Step 6: On the eighth day or so, turn the garlic up and down once, put the garlic on the top and the garlic on the bottom, just to make the garlic evenly heated. \x0d\\x0d\ Step 7: According to the above steps, let it stand for about 15 days, and the black garlic will be ready. The finished black garlic is soft and sweet, without the spicy taste of raw garlic.