Does black garlic really have magical effects? 1. Is the magical effect of black garlic true?
After high temperature fermentation, the moisture content of fresh garlic decreased by about 50%, and then protein and minerals were also concentrated to some extent. After fermentation, the contents of free amino acids, sugars and total acids in black garlic were higher, the contents of volatile organic sulfides were less, and various B vitamins increased obviously.
It is reported that the alliin content of black garlic is 5~6 times higher than that of fresh garlic. There is also a research report, which detects the activity of superoxide dismutase, hydrogen peroxide scavenging activity and polyphenol content. The results showed that black garlic was 13 times, 10 times and 7 times of fresh garlic, respectively.
However, black garlic is a kind of food with a unique flavor, and there is no harm in eating it properly, but it is really unreliable to give it the heavy responsibility of preventing and even treating diseases. In animal experiments, black garlic only needs to account for 5% of the total dry matter to achieve obvious hypolipidemic effect. In daily life, the cost of eating 40 grams of black garlic every day is relatively high, and few people can do it.
2, the production method of black garlic
Garlic should be complete, fresh, full, insect-free, peeled and mildew-free. Wash the garlic clean. Tip: If there is something bad on garlic, our pot of garlic will be boiled for nothing.
Soak garlic, soak garlic for half an hour in advance, and take it out to dry. Let garlic absorb enough water, otherwise it will easily burn the pot.
Put the garlic into the pot, put the dried garlic into the rice cooker, and keep the pot dry, and put at most a dozen garlic at a time. If you put too much, the fermentation effect of each garlic is not complete. Let's not worry about putting a lid on garlic. Here's a little trick. If you follow this trick, you can basically succeed. Tip: put a few pieces of paper shells beside the pot to adjust the humidity in the pot to ensure the success rate of black garlic fermentation.
We are going to cut this paper shell into four pieces and put it around the pot. Don't underestimate this paper shell, it can play a great role. For example, when there is water in the fermentation process, the paper shell will be sucked up and released when it needs water.
Cover the pot, adjust to the heat preservation state and leave it for about 15 days, and put the pot in a safe place. This black garlic is finished. How do you know that black garlic is ready? Cross-cut garlic. If it is a layer of color, it is basically ok.
3. The practice of black garlic sparerib soup
Ingredients: 4 heads of black garlic, pork bone, coriander and salt.
Exercise:
Rinse pig bones with tap water. Put cold water in the pot, and when it boils, everyone takes out the blood foam.
Add peeled black garlic to prevent the black garlic from being boiled during stewing.
Cover it, the fire will turn down after it boils, and it will go out in about 20 minutes. Sprinkle parsley after exhausting and season with salt.
Garlic can't eat mutton with anything: garlic and mutton are warm ingredients, and eating together is easy to make the body hot and dry. It can be used to replenish the body in winter, and it is easy to get angry in summer.
Dog meat: dog meat is warm and garlic is spicy. Both of them can help fire to injure yin, especially those with hot yang should not eat. Because the volatile substances of garlic can inhibit the secretion of gastric juice, and dog meat is hot, if you eat a lot of fresh garlic when eating dog meat, it may cause gastrointestinal discomfort, which is not conducive to the digestion and absorption of dog meat, so it is not appropriate to eat a lot of fresh garlic when eating dog meat.
Chicken: Chicken and garlic. Garlic is pungent and poisonous, which can reduce qi, eliminate valley, dispel wind and kill virus. Chicken is sweet, sour and warm, and their functions complement each other, and garlic stinks. From the perspective of seasoning, it is also incompatible with chicken.
Green onions: garlic and green onions will hurt the stomach. Both of them are foods that strongly stimulate the intestines, and they are prone to abdominal pain, diarrhea and other symptoms when eaten together. But this is only when eaten raw. After heating, the irritating disulfide decomposes to produce non-irritating sweet substances. Therefore, if the gastrointestinal tract is weak and does not adapt to the spicy taste of onion and garlic, overeating or eating a variety of spicy foods at one time should be avoided. But don't worry about cooking together, it will be used as seasoning when cooking.
How to Choose Garlic The garlic is full, the garlic head is big, the coating is tight, the garlic cloves are uniform in size, neat and solid, and some can still see water. When purchasing garlic, you should choose the one that is round, fat, non-wearing, large, heavy and compact. We should avoid choosing moldy garlic whose skin is wrinkled but light or has begun to sprout, which are signs that garlic cloves are beginning to rot. If black powder and patches are found under the garlic skin, it is a sign of mildew and should not be selected again.
When buying, gently squeeze the stems and petals of garlic with your fingers to check whether garlic has a hard feeling. Poor quality garlic will feel a little soft, and sometimes even pinch out a pit. Good garlic should feel moist, garlic is difficult to pinch, and there are no small cracks or softened garlic cloves.