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How can sweet and sour garlic turn green?
Sweet and sour garlic turns green and can be stored at high temperature.

Sugar garlic turns green because pyrrolyl amino acids in garlic react with pyruvic acid to produce yellow pigment, and then react with allyl thiosulfinate containing sulfur to produce blue pigment. When they are superimposed together, it presents a normal phenomenon of blue-yellow turning green, which can be safely eaten. Moreover, the change of pigment also increases the sulfur content of garlic. The greener garlic is, the higher this ingredient is.

At the same time, green garlic has a unique flavor, which is not only nutritious, but also delicious. Regular consumption can play a role in sterilization, digestion and improvement of resistance. The conversion process of pigment produced by sugar garlic is to produce allicin first, and then convert it into allicin, and the blue and green pigments in it are unstable, so it is easy to decompose as long as the temperature of pickled garlic is slightly higher, and it will accelerate its decomposition when exposed to light.

The method of not turning green

1, don't put it in the refrigerator.

If you want to make white sweet and sour garlic, you can store it in a high temperature environment. Generally, you should not put it in the refrigerator. Sugar garlic soaked at room temperature is yellow or white, because the discoloration of sweet and sour garlic needs to meet low temperature conditions to catalyze alliinase to turn garlic green.

2. Soak for a short time or for a long time.

The discoloration of sweet and sour garlic takes some time. If it is only soaked for a few days, it is usually white garlic. Such sweet and sour garlic can also be eaten. It just doesn't taste as good as green. In addition, with the extension of soaking time, the pigment produced will gradually be converted into allicin, and the soaked sugar garlic will turn yellow and will not turn green again.

3, put vinegar

If you want to make brown sugar garlic, you can put vinegar, because vinegar is black, just like soy sauce. The color of rice vinegar is white. If the sweet and sour garlic is pickled with mature vinegar, the garlic will turn black, even if it turns green, it will be covered up, and naturally you can't see the green sugar garlic.