2, home-made black garlic tools is to choose a thermostatic function of the vessel, I choose the old-style Le Sheng brand rice cooker; it is said that the choice of pressure function out of the black garlic is more delicious.
3, in the bottom of the pot to put a layer of padding, in order to avoid contact with the garlic at the bottom of the bottom of the easy sticky bottom of the paste pot and can be adjusted to equalize the temperature of the garlic in the pot heat, so that better fermentation.
4, the garlic with a dry rag will be a little bit of one head of garlic and even the garlic cloak together to wipe off the dirt, a layer of a grain arrangement, and to leave some space do not pile up too dense.
5, after loading the garlic, the rice cooker lid cover, turn on the power and press the heating system to let it heat up to the automatic jump system has been to keep the power state 15 to 20 days time.
6, garlic fermentation success after the garlic meat was black, the whole grain soft color glossy, sweet in the mouth.