1, made into eggs and garlic

Eggs and garlic is the egg broken and stirred to add garlic, practice is very simple and convenient. Eggs and garlic can warm the stomach and drive away the cold, but also can treat the pain of stomach cold, and at the same time help to increase appetite. Consumption is very good for the health of our body.

2, mashed raw

Many of us put garlic as a condiment into the dish, in fact, this is to a certain extent destroyed the nutrition of garlic. The correct way to eat healthy is to crush the garlic after eating raw, this will help the generation of allicin, allicin can play a delay in aging, anti-cancer, sterilization effect. And high temperature heating allicin will evaporate with the heat, not conducive to the formation of allicin, so try to eat garlic raw, pay attention to the garlic mashed into a puree, rather than cut into minced garlic with a knife, and also pay attention to the first 10-15 minutes before consumption, so that allicin can have sufficient ` time to produce. Garlic can also be mixed well with meat fillings to make spring rolls, sandwich bread, wontons, etc. You can also make garlic braised pork and garlic bread. Remember that you can reduce the cooking time of garlic if you must eat it cooked.

3, made into sweet and sour garlic

Sweet and sour garlic is the sugar, vinegar, garlic in accordance with a certain ratio made. The practice is very simple, the general practice is: the vinegar and sugar in accordance with their own tastes after boiled and cooled, the garlic peeled to dry for a day or two, put into the vinegar to seal the mouth tightly, put in a cool place 10-15 days after you can eat. Sweet and sour garlic combines sugar and vinegar in a very rich nutritional value, and regular consumption can strengthen the spleen and stomach, increase appetite.

What ribs are better for braised pork ribs

1, what ribs are better

Braised pork ribs, is a common dish. With pork ribs, apricot mushrooms as the main ingredients, dried chili peppers, peppercorns, star anise, cloves, ginger, salt, light soy sauce, soy sauce, cooking wine, rock sugar and so on as the auxiliary ingredients to make.

2, with hot water or cold water

The blood of the ribs with boiling water blanch off, can make the soup more fresh (can not blanch too on, a few seconds on it). The soup should be cold water in the pot, so as to simmer the flavor and nutrition. Hot water soup, then, will make the ribs meat quickly tighten, so that the nutrients can not come out, so that when you eat it will not be able to fully absorb the nutrients, while the flavor is not out.

3, braised pork ribs home practice

1, pork ribs cut into small pieces, cold water into the pot, boil blanch pork ribs

2, pour oil in the pot, when the oil is still cold at the same time into the sugar, small fire slowly stir fry sugar.

3, when the sugar water began to turn brown-red, and began to bubble brown-red foam, immediately pour the ribs into the pot to stir fry,.

4, then into the ginger, pepper and spices, stir fry the aroma and pour a little wine and soy sauce color, point a little vinegar (deodorization, enhance the flavor).

5, mixed into the water (with hot water), add salt and green onion knots, large fire after boiling to a small fire slowly burned to the ribs poi soft, and then clamped off the pot of green onions and chunks of spices, large fire juice, to be thick soup, add monosodium glutamate to start the pot that is complete.

6, or you can: mixed with water (with hot water), add salt and green onion knots, large fire boil and then turn to a small fire slowly burn. Burn until the basic flavor, turn off the fire. Put the ribs + soup + mushrooms + carrot slices together into the pressure cooker, 15 minutes simmering and steaming. It comes out softer and more tender.