Because garlic will sprout and grow leaves at a suitable temperature. Even in the end, it can grow into garlic seedlings, which are edible and delicious.

Garlic can be eaten even if it germinates, as long as the garlic does not change color, mildew or rot. It tastes harmless, but it tastes slightly worse. Usually, garlic should be stored in a ventilated place with a slightly lower temperature, or directly stored in the refrigerator.

Garlic introduction

Garlic is a perennial herb. There are two kinds of garlic and garlic. Garlic is famous for its big roots and many petals. Small garlic has small roots and few petals. The leaves are long, narrow and flat and can be eaten. There are bulbs in the ground, which are pungent and pungent and can be used as medicine or medicine.

The reason why garlic is spicy is that allicin in garlic can be quickly produced by alliinase after being squeezed or cut. Allicin is very spicy, which is not only the bioactive substance of garlic, but also the main ingredient of dish seasoning.

However, the nature of allicin is unstable. At room temperature, allicin is easily degraded into compounds such as joni aho alkene, and its antibacterial activity is obviously reduced. When the temperature is higher than 80℃, the antibacterial activity of allicin is completely lost.

If you are afraid of the spicy taste of garlic, you can stir-fry garlic or throw a few in the soup. The activity of allicin will not be spicy after heating. But you can supplement inulin. Garlic contains 9%~ 16% inulin.