1, mashed and eaten, it has health care function. Garlic contains alliin, alliinase and other effective substances, which will contact each other after crushing, thus forming allicin with health care function. Therefore, it is best to mash garlic and eat it after 10- 15 minutes, which is beneficial to the production of allicin.

2, raw food has good sterilization effect. During the heating process, the content of organic sulfide which plays an antibacterial role will gradually decrease, and the higher the temperature, the faster the decrease, so the cooked garlic can not play a good bactericidal role. It is healthy to mix garlic with cold dishes at home, and to eat jiaozi garlic mixed with vinegar and a little sesame oil.

3. Add some sugar to the wok to protect allicin. When using garlic, the oil temperature should not be too high and the cooking time should not be too long. Garlic is mashed and put into the pot. If you like sweetness, you can add a little sugar, because sugar has a protective effect on allicin, which can reduce the damage of high temperature to allicin.

4. Purple garlic has stronger bacteriostasis than white garlic. Garlic can be divided into white garlic, purple garlic and black garlic according to the color of skin, of which white garlic and purple garlic are more common. Compared with white garlic, purple garlic is more spicy, with higher content of allicin and more obvious antibacterial effect.

5, garlic is more anti-cancer. Single garlic is actually undernourished, stunted and without multiple petals. Its unique spicy taste has certain medicinal value, and its anticancer effect is higher than that of ordinary chopped garlic.