Hello! The efficacy of garlic must be very clear to everyone. Because of its unique composition, garlic is mainly used for seasoning and as a side dish. In fact, garlic is not a supporting role in Sichuan cuisine and Shandong cuisine. Here are some cooking methods based on garlic: 1. Sichuan pickled garlic (Sichuan cuisine) Ingredients: 5000 grams of garlic, 4000 grams of salt water, 60 grams of dried red pepper, 5 grams of star anise, 0/0 gram of pepper/kloc, 90 grams of liquor and 75 grams of brown sugar. Practice: Choose fresh garlic, peel it, wash it, mix it with 500 grams of salt and 50 grams of wine, marinate it in a basin for seven days, and remove it to control the moisture. Evenly put all kinds of seasonings into the pickle jar, put in garlic, and cover the jar. Slowly pour salt water from the lid, whichever is garlic, and soak for one month. Production key: salt water should be cooled with boiled water before use, and the storage temperature should not be too high. Garlic should be controlled to dry when entering the jar, and oil should not be stained. Two: Stir-fried shark with garlic: (Cantonese cuisine) Ingredients: shark 4, two proteins 1/2 white powders 1 tsp green garlic 4, two peppers 1 ginger slices 2 ~ 3 pieces of broth, 2 tsp. Practice: (1) Sharks are cut into about 1 cm along the fish grain. (2) Remove the oil pan, and when the oil is seven minutes hot, fry the shark slices until they float and take them out. (3) Cut garlic and pepper for later use. (4) Stir-fry ginger slices, add green garlic and pepper, add rice wine and shark, and then pour the broth. After boiling, add a little monosodium glutamate and stew it. Three: Jinxiang Garlic (Northeast Cuisine) Ingredients: 400 grams of garlic and 4 salted duck egg yolks. Practice: ① Peel garlic, choose garlic cloves with approximate uniform size and cut them with a knife at both ends. ② Heat the frying spoon, add the oil and heat it to seven layers, fry the garlic cloves until golden brown, and remove the oil. ③ Leave a little bottom oil in the frying spoon, add minced onion and ginger and cooked duck eggs and stir-fry. Add the fried garlic cloves after the duck eggs are scattered, and then stir fry slightly. Add a little monosodium glutamate when taking out the spoon. Tip: the fire should not be too large, the oil temperature should not be too high, and the garlic cloves must be fried thoroughly so that the duck egg yolk is wrapped on the garlic cloves. Noble and innovative dishes. Four: garlic catfish (home cooking) Ingredients: a fresh catfish (about 750 grams). 50g of garlic, 0/5g of coriander heart/kloc-,0/5g of pickled red pepper/kloc-and 0/0g of Danxian watercress/kloc-. 500g of vegetable oil, 5g of cooking wine15g, 5g of salt, 0g of onion10g of ginger10g, 20g of white sugar, 0g of soy sauce10g of vinegar10g, 30g of water bean powder, and wake-up juice. Practice: Fresh catfish opens from the abdomen, removes the internal organs, wipes the blood with a clean cloth, chops off the tip of the mouth and tail, and chops the back into connecting sections. Garlic is selected to be the same size, trimmed, washed and put in a bowl, with a little salt, cooking wine and a little soup. Then it is steamed in a cage, taken out and cooled, soaked in red pepper (seeded) and chopped into sections, cut ginger into small squares, chopped Danxian watercress, washed coriander heart, pinched into short sections, drained, put a wok on high heat, and heated with vegetable oil (about 200℃). Put fish, salt, soy sauce, sugar, fermented glutinous rice juice, cooking wine, vinegar, pickled red pepper, onion and ginger in the next station, bring to a low heat after boiling, cover and cook until the fish is cooked and tasty, add steamed garlic, and when the juice is thick, shovel the fish into a plate and set it up. Thicken the bean powder in the pot into thick juice and cook a little vinegar. Pour the pot over the fish. Place the coriander heart at one end of the plate and serve. Five: Braised Catfish with Garlic (home cooking) Ingredients: Catfish, garlic cloves with green and red peppers, dried red peppers, pepper, ginger, onion, sugar, soy sauce, vinegar, cooking wine, salt, chicken essence, cooking oil, and clear soup: 1. Slaughter and cut catfish into sections, marinate with a little salt for 5 minutes, and dice the green and red peppers; 2. Sit in a pan and ignite the oil. When the oil is 60% to 70% hot, pour in the green and red peppers and fish them out. 3. Leave the oil in the pan, and pour the garlic cloves and dried red peppers into the pan when the oil is hot. When the garlic cloves are fried to golden brown, pour the catfish and stir fry. Add cooking wine, soy sauce, sugar, Jiang Mo, pepper, onion, vinegar and a little broth, stew for 5 minutes, then add diced green and red peppers and chicken essence and turn them evenly. Six: Garlic mixed tomato paste (medicated diet) Ingredients: fresh eggplant 750g, garlic 6 heads, soybean oil 20g, flour paste, salt, cooked sesame seeds, chopped green onion, pepper noodles and monosodium glutamate. Practice: 1. Remove the stalks from the eggplant, spread it and steam it; Peel garlic and mash it for use; Mash sesame seeds and put them in a small dish. 2. Put the oil in the spoon, heat it, add chopped green onion and flour paste, and when the fragrance is fried, let the eggplant stir fry. 3. Pour monosodium glutamate into the pot, stir fry slightly, add garlic paste and mix well, put it in a plate, and sprinkle sesame seeds when eating. Efficacy: Stop dysentery. Seven: Amaranth and garlic porridge (medicine supplement for parturient) Ingredients: Amaranth 1 50g, garlic head1piece, japonica rice100g, a little vegetable oil and salt monosodium glutamate. Practice: 1, clean the amaranth and cut it into 3 cm long sections; Peel the garlic head and chop it. 2. Wash the japonica rice clean, put it in a pot, add water 1000 ml to boil, and when the rice grains bloom, add amaranth, oil, salt and garlic, continue to boil it into porridge, and season with monosodium glutamate and salt. Efficacy: This porridge has the functions of clearing away heat and toxic materials, enriching blood and stopping bleeding, astringing and stopping diarrhea, and relieving constipation, and can be used to treat cervicitis, postpartum abdominal pain and constipation. Finally: nutritional analysis of garlic: garlic is one of the most common foods in table dishes, which can be eaten raw or seasoned. Garlic has become one of the top ten best nutritious foods because of its special functions. Garlic contains more selenium, which can regulate the decline of insulin synthesis in human body, so it is helpful for diabetic patients to eat more garlic to alleviate their illness. Garlic can protect the liver, induce the activity of liver cell detoxification enzymes, and block the synthesis of nitrosamine carcinogens, thus preventing the occurrence of cancer. At the same time, elements such as germanium and selenium in garlic also have good anti-cancer or anti-cancer effects; The effective components of garlic have obvious effects of reducing blood lipid, preventing coronary heart disease and arteriosclerosis, and preventing thrombosis. Eating garlic regularly can delay aging; Its oxidation resistance is better than ginseng; People who are often exposed to lead or have a tendency to lead poisoning eat garlic, which can effectively prevent lead poisoning; Garlic can "remove rheumatism and break the cold wind" and has an inhibitory effect on arthritis caused by wind, cold and dampness; Allicin and its homologues can effectively inhibit the activity of cancer cells, make them unable to grow and metabolize normally, and eventually lead to the death of cancer cells. Allicin can also activate the phagocytosis of macrophages, enhance human immune function and prevent the occurrence of cancer. Garlic liquid can prevent and cure cancer by blocking mold and reducing carcinogen nitrate to nitrite; Garlicin contained in the volatile oil of purple garlic has obvious anti-inflammatory and sterilization effects, especially on upper respiratory tract and digestive tract infections, fungal keratitis and cryptosporidiosis. According to another study, garlic contains a kind of capsaicin called "propylene sulfide", its bactericidal ability can reach one tenth of that of penicillin, and it has a good killing effect on pathogenic bacteria and parasites, which can prevent influenza, prevent wound infection, treat infectious diseases and repel insects.