Garlic is a very common and almost inseparable vegetable in our daily life. It can be used as a seasoning, such as a wok when cooking, a seasoning when mixing cold dishes, or directly eaten raw, such as eating meat and jiaozi. As long as you take a clove of garlic and eat it, you can increase your appetite and relieve boredom. Garlic has a high nutritional value. It is rich in protein, sugar and various minerals. In addition, garlic also contains a variety of bioactive substances, which have the functions of preventing and treating cardiovascular diseases, resisting tumors and pathogenic microorganisms. Long-term consumption can play a role in disease prevention and health care.

In daily life, garlic is often used as a seasoning in the kitchen. In fact, it can also be used as food in many places, such as sweet and sour garlic and laba garlic.

Sweet and sour garlic is a traditional food in Jiangnan and North China. Sweet and sour garlic is transparent brown, sweet and sour and crisp, which is the favorite of many friends when they eat meat and hot pot. Sweet and sour garlic contains protein, sugar, vitamins, essential amino acids, trace elements and various volatile sulfides, which are very beneficial to human body. Long-term consumption is very helpful for improving body function, promoting metabolism, delaying aging, improving immunity and preventing cardiovascular diseases.

The practice of sweet and sour garlic is very simple. In early summer, fresh garlic has just come into the market. At this time, choose fresh and tender garlic, put it in a clean glass jar after washing, add a proper amount of seasoning such as salt, sugar and old vinegar, seal it and marinate it in the shade, and it can be eaten in about half a month. Pickled sweet and sour garlic is sweet, sour and crisp, very delicious, and it is not bad after half a year. It is very convenient to eat and take, and it is very good as a small cold dish in daily diet.

Laba garlic, also a traditional food in China, is very popular in northern China, especially in North China. In the traditional festival Laba Festival in China, that is, the eighth day of the twelfth lunar month, garlic is preserved, so it is called Laba garlic. When it celebrated the New Year, it was taken out of the jar and eaten in the jiaozi. It's sour, refreshing and greasy.

The production process of Laba garlic is also very simple. Put the peeled garlic into a clean glass jar, soak it in old vinegar and seal it for pickling. Generally, the color of garlic gradually changes from white to green in three to five days, up to a week, and finally the whole body is green, like jade and jasper.

Sweet and sour garlic and Laba garlic are both traditional Chinese cuisines, which can be passed down to this day, showing their "charm". However, no matter how delicious the food is, enough is enough. After all, garlic is a kind of hot food, and eating too much can easily lead to excessive internal heat, especially for people with hot constitution.

The above is about garlic cooking. Please leave a message if you have different opinions. Thank you for reading. See you next time.