The first point: look at the color. When we buy garlic, we can't find the difference between purple garlic and white garlic. So what's the difference between these two kind of garlic? In fact, when garlic was just dug out of the soil, it was basically purple. After drying, the purple part will gradually fade and turn white due to oxidation. So we buy garlic home and leave it for a long time, and we will find that the garlic skin turns white gradually. So when choosing garlic, we'd better choose purple garlic. Purple garlic will be more fragrant, taste higher and crisp. Purple garlic is also the most suitable for laba garlic, while white garlic is basically pickled for a long time, so the spicy taste of white garlic will be lighter than purple garlic. Used for cooking or eating directly. It will be almost.

Two: Look at the shape to buy garlic. Some friends will think that the smaller the garlic, the stronger the aroma, but in fact, the aroma of garlic has nothing to do with the spicy taste and shape of garlic. So when we buy garlic, we try to buy bigger garlic. The bigger the garlic clove, the bigger it will be, so that our taste will be better and it will be more convenient to peel garlic. It's faster, and the smaller the garlic, the smaller the garlic cloves, so the taste will be worse. Moreover, small garlic grains generally contain more small garlic rice, which will be wasted when thrown away, and it is also very troublesome to peel garlic when eating. Therefore, when we choose garlic, we give priority to garlic with a slightly larger size. At the same time, the whole garlic looks fat and round, so each clove of garlic produces garlic very evenly.

The third point: We can pinch it. Most of the garlic available in the market is dry, so it feels hard to pinch it in kind of garlic. When we buy garlic, we hold garlic buds. If the garlic part is firm and full, it means that the garlic is fresh and the taste will be crisp; If the garlic bud is soft, it will be preserved for a long time. After buying this kind of garlic, you will find that every clove of garlic is not full, flat and tastes unsatisfactory. So when we buy garlic, we can hold garlic cloves and garlic seedlings in our hands. The garlic that feels harder to pinch is fresh and delicious.

The fourth point: the smell of dried garlic will not have a special smell. At the same time, garlic needs to be stored in a cool and dry place in the subsequent preservation process, otherwise garlic will absorb too much water vapor, which is not only easy to mold but also germinate. Germinated garlic is inedible, so when we choose to smell garlic, we can also smell its fragrance. If there is no special smell, only a faint earthy smell is good garlic, and if we smell a musty or pungent smell, it means that garlic has begun to become moldy or deteriorated, so we can eat it if we can't buy it home, so if we see garlic moldy or moldy outside, don't continue to buy it. Fifth point: Weigh garlic. Although garlic is relatively dry, garlic cloves in garlic also contain water, and only the outermost garlic skin is dry. So when we choose garlic, we can put it in our hands and weigh it a little. If we choose heavier garlic, it will contain enough water and taste more crisp, while lighter garlic may be garlic that has been left for a long time, and the water has lost, or there are fewer garlic cloves. Cost-effective, so when we choose garlic, we can weigh it in our hands. If you choose heavy garlic, it will be delicious and lasting. Everyone should buy garlic. Whether you want to use garlic to make laba garlic, fry laba garlic or eat it directly, the above five tips for garlic selection are applicable. Only ingredients with good raw materials are suitable. Make the most delicious food.