garlic
Also known as Hu garlic, garlic and so on. Garlic is a kind of seasoning in daily cooking. It is generally used in the south after peeling, while it is generally used in the north after peeling, chopping or slicing.
Allicin in garlic has a strong * * * odor, and it tastes spicy when eaten directly, which can play an anti-inflammatory and bactericidal role. However, people with digestive tract, liver and eyes should try to eat less.
Suitable: pickled into Laba garlic, mixed with cold dishes, fried or made into roasted garlic.
garlic with a single-clove bulb
Ordinary 1 garlic is composed of many small petals, but the single-headed garlic 1 garlic is an almost spherical whole petal.
The taste of garlic with one head is more spicy than that of ordinary garlic, so the garlic is more fragrant, more beautiful in appearance and easy to peel. The outer dry skin of bulbus allii can be divided into white skin and purple skin. Usually, bulbus allii with purple skin has a stronger flavor than bulbus allii with white skin.
Suitable for: mixed cold dishes, fried or raw food.
blanched garlic leaves
Garlic yellow is cultivated with single clove of garlic in a certain temperature and humidity environment without direct sunlight.
Without the intervention of photosynthesis, garlic yellow lacks chlorophyll, so it is light yellow in color, soft in texture and less in fiber. The content of garlic yellow is more than twice that of garlic itself, and its spicy taste is light, which contains more fresh garlic fragrance.
Suitable for: frying rice noodles or making garlic-fried shredded pork.
garlic leaves/shoots
Also known as garlic seedlings and garlic. Under the condition of light, the single-petalled garlic seedling develops into a green seedling in a certain period, which looks like a smaller scallion, but the stem near the root is spherical and slightly protruding.
Green garlic has the spicy taste of garlic, but it is much smaller than garlic, and it is often cooked as a side dish. When buying, you should try to choose finer green garlic, and it is best to wrap the stem with a layer of purple skin, so that the taste of green garlic is the most delicate.
Suitable for: Sichuan-made Sichuan-cooked pork or fried with bacon.
garlic pedicel
Also known as garlic bolt, garlic moss and garlic. When the green garlic grows to a certain period, the garlic stems near the roots gradually become larger, basically forming the appearance of garlic, and the middle flower stems grow out to be garlic seedlings. Garlic seedlings are thin cylindrical, yellow-green or dark green with a length of about 40cm.
Its spicy taste is slightly lighter than garlic, and it is often cooked as a vegetable. When buying, you should try to choose light-colored and slender garlic seedlings.
Suitable: it is the ingredient for making Mapo tofu, or fried with shredded pork.
New garlic
New garlic is fresh garlic that has not been dried, and it is usually listed from the end of April to the beginning of May every year. At this time, the new garlic skin is complete and moist.
Among them, the garlic cloves are white, spicy and light, and the water is sufficient. In the northern region, fresh garlic is usually pickled with sugar and white vinegar to make sugar garlic, which can be eaten with hot pot in winter, which can remove fishy smell and dissolve greasy.
Suitable: pickled into sugar garlic or eaten raw with noodles.
Garlic has the effect of sterilization. Eating garlic regularly can improve physical strength and prevent common cold and influenza. After catching a cold, garlic can also prevent the situation from getting worse and help eliminate the cold virus. Therefore, it is suggested that you can try to drink garlic juice in winter, or add garlic slices to hot soup for drinking, which is also a way to prevent harmony.