There are many foods with heavy taste in daily life, such as garlic. We all know that garlic has many functions. Eating garlic is very beneficial to people's health. Do you know how to pickle garlic? How to pickle garlic before eating it? Can garlic be eaten after germination? Let's get to know each other.

How can garlic be pickled and delicious?

Pickled salted garlic

Ingredients: ripe garlic. Seasoning: soy sauce, pepper, aniseed, salt.

method of work

1, pour water into the pot, add soy sauce, pepper, aniseed, salt, and boil into a thick juice. Let it cool thoroughly.

2. Put the garlic into a container (glass or pottery can be used), pour the marinade that has been cooled thoroughly, and seal the container mouth.

3. Edible in a few days.

Pickled sugar garlic

Ingredients: garlic (whole) 10, salt 1 2 tbsp, brown sugar 1 half cup, white vinegar 3 cups, water 1 cup, salt 1 tsp, soy sauce1tbsp.

method of work

(1) Peel off a layer of 10 whole garlic for later use.

(2) Boil 1 pot water, add a little salt to dissolve, then turn off the fire, add garlic to soak for 20 minutes, scoop up and drain the water, and let it cool for later use.

(3) all the seasoning materials are put in a pot, mixed and heated, boiled and cooled from the fire, thus obtaining the sweet and sour juice.

(4) Put the garlic and the cooled sweet and sour juice in a container for pickling. The sweet and sour juice should be covered with garlic, and then put it in the refrigerator for soaking for more than 2 weeks, which can be stored for about 1~2 months.

Efficacy and function of garlic

Antibacterial and anti-inflammatory

Garlic is a natural broad-spectrum antibiotic in plants. Garlic contains about 2% allicin, and its bactericidal ability is110 of penicillin. It has obvious inhibition and killing effects on many pathogenic bacteria such as staphylococcus, meningitis, pneumonia, streptococcus, diphtheria, dysentery, typhoid, paratyphoid, mycobacterium tuberculosis and Vibrio cholerae. It can also kill more pathogenic fungi and hookworms, pinworms and trichomonads. Eating garlic raw is an effective way to prevent influenza and intestinal infections. However, it should be noted that allicin is easily destroyed at high temperature and loses its bactericidal effect.

be anticancer

Sulfur-containing compounds in garlic mainly act on the "start-up stage" of tumorigenesis, and prevent normal cells from transforming into cancer cells by enhancing detoxification function, interfering with the activation of carcinogens, preventing cancer formation, enhancing immune function, blocking lipid peroxidation formation and resisting mutation. The trace element selenium contained in garlic can kill cancer cells and reduce the incidence of cancer.

Lowering blood lipid

According to epidemiological investigation, it is found that the mortality rate of cardiovascular diseases in areas where each person eats 20 grams of garlic per day is significantly lower than that in areas where there is no habit of eating raw garlic. The researchers tested 50 people in Laoshan County and asked them to eat 50 grams of raw garlic every day. After 6 days, the contents of serum total cholesterol, triglyceride and l3 lipoprotein were significantly lower than before the experiment. Regular consumption of raw garlic also has antihypertensive effect.

hpyerglycemic

Garlic is mostly used as a flavoring material in life, and it is often eaten raw. Raw garlic can improve the glucose tolerance of normal people, promote insulin secretion and increase the utilization of glucose by tissues and cells, thus lowering blood sugar.

Can make blood thinner.

Smoking and drinking will make the blood thick. If you eat some garlic at the same time, it will dilute the blood in a balanced way. But also has antioxidant properties similar to those of vitamin e and vitamin C.

Eliminate fatigue and restore physical strength

Garlic with pork is a good way to eat. Pork is one of the most abundant foods with vitamin B/kloc-0. The combination of vitamin B 1 and allicin contained in garlic can eliminate fatigue and restore physical strength.

Smooth the blood.

Eating garlic with herring can make blood smooth, and garlic can promote the digestion of protein in fish. Pomfret, saury and herring are rich in unsaturated fatty acids, which have obvious effects on lowering cholesterol, coagulating platelets and dissolving thrombi. Eating them together with garlic is more conducive to smooth blood flow.

Can garlic sprout and be eaten?

We all know that garlic has many benefits. As a supplementary food, it can stimulate the appetite and refresh the mind. As a food, it also has the magical effect of sterilization and detoxification. In the north of our country, many people like to eat garlic, so can we eat garlic sprouts in winter? The garlic seedlings we eat can't be regarded as buds. The garlic stored in a cool and ventilated place indoors can be eaten after germination, but the garlic stored in a sunny place will turn green when it sprouts, which will produce alkaloids. It is best not to eat it.

After garlic seeds are harvested, the dormancy period is generally 2 ~ 3 months. After the dormancy period, garlic seeds will germinate and grow leaves quickly at a suitable temperature, consuming nutrients in the stems, leading to bulb atrophy, shriveled, greatly reduced edible value and even rotted.

Therefore, although germinated garlic seeds can be eaten, their edible value will be greatly reduced because of their nutritional consumption.

1, do not eat garlic when diarrhea.

This is because when patients have diarrhea, due to catching cold or eating unclean food with pathogenic bacteria, the permeability variation of local mucosal tissues in the intestine is caused by inflammatory infiltration of blood vessels in the intestinal wall, and the secretion of intestinal glands is hyperfunction, resulting in protein, water and salt metabolism disorder, so that a large number of body fluids penetrate into the intestinal cavity, and bacteria and toxins stimulate the intestinal wall, which accelerates intestinal peristalsis and produces diarrhea. At this time, the whole intestinal cavity is in a state of "supersaturation", and eating garlic, a spicy substance, will further irritate the intestinal wall, promote further congestion and edema of blood vessels, and make more tissue fluid pour into the intestine, which will aggravate diarrhea.

2, avoid eating garlic on an empty stomach to prevent acute gastritis.

3, avoid eating too much garlic.

Adults should eat two or three cloves of raw garlic and four or five cloves of cooked garlic every day, and children should be halved, so it is useless to eat more.

Conclusion: The above small series explains the pickling methods of kind of garlic, so you can pickle them according to your own taste. If you encounter diarrhea, don't eat garlic on an empty stomach. For example, people with diarrhea will irritate the intestinal wall even more after eating garlic, which will lead to further congestion and edema of blood vessels, so that more tissue fluid will flood into the intestine and aggravate diarrhea. So everyone should eat carefully.