Tools/Materials

Some garlic, water, pot, knife, chopping board, salt, garlic press, garlic mortar and garlic pounding stick, warm pot, boiled and sterilized in boiling water Sterilized gauze, etc.

Method/Steps

1

The first method to extract garlic juice: use the garlic press method.

After peeling the garlic, put it into a garlic press, press out the puree, then use sterilized gauze boiled in boiling water to hold the garlic paste, and wrap it around with your hands. , hold the gauze and squeeze out the garlic juice into a small bowl. Here, the garlic juice is squeezed out of the gauze by hand and boiled in boiling water for 30 minutes in advance for sterilization.

2

The second method of squeezing garlic juice: adding salt. (This is an easy method that saves time and effort)

After cutting the garlic into thin slices, add a little salt to the ginger and garlic slices. Garlic slices will release juice more easily after adding salt. If the garlic slices you cut are thin enough, after adding a little salt, a large amount of juice will come out in a short time, and you will get the garlic juice you want, saving time and effort.

3

The third method of squeezing garlic juice: Use a garlic mortar to crush garlic cloves.

This method is relatively traditional. Use our common garlic mortar to mash the ginger and garlic cloves into minced garlic, then wrap them in gauze to extract the garlic juice.

4

The fourth method of squeezing garlic juice: blanch garlic paste in boiling water.

After using your own method to get the garlic paste, you can pour boiling water into the garlic paste, so that the garlic juice will come out immediately. The garlic juice will be mixed in the boiling water and taste very rich.

5

The fifth method of squeezing garlic juice: Boil garlic in a pot.

Peel the ginger and garlic cloves, put them into the pot, add water, then turn on the heat and cook the garlic until it is mashed. Then if you have a food processor at home, you can directly introduce all the mashed garlic that has been cooked until it is soft and mashed into the food processor. Crush it, and then we will get a cup of mixture of garlic juice and garlic meat. If you want to specifically want garlic juice, just let the juice of the mixture stand and the layers will separate. Or, if you are in a hurry, you can Can be sieved with a sieve.

6

The sixth method of squeezing garlic juice: using the knife chopping method to prepare garlic paste.

Peel off the garlic cloves directly, then place them on the chopping board and chop all the garlic into minced garlic. This method is more labor-intensive, but if you are willing to spend time and do it carefully, you will get a relatively fine minced garlic in the end.

7

This is the garlic juice made using the above method.

One more thing to mention here is that everything should be done in a certain degree. Going too far is not enough. The same is true for eating. We must grasp this degree so that what we eat can be beneficial to our body. Take garlic for example. Although garlic is good for people, you must not eat too much at one time. You cannot eat too much of any garlic products, including garlic juice, otherwise the pungency of garlic will easily cause illness. Feeling unwell.