How to make black garlic

Method of preparation,

Ingredients

Fermented black garlic (one-head garlic)

5-liter rice cooker (3~4 pounds of one-head garlic)

Method of fermented black garlic

Selection of garlic, (one-head garlic, multi-cloves of garlic) should be selected from the garlic that is intact, fresh, plump, free of worms, not peeled, and not growing moldy spots. And wash the garlic well. And wash the garlic well.

Step 2: Soak the garlic, soak the garlic for half an hour in advance and fish it out to dry. Let the garlic absorb enough water, otherwise it is easy to paste the pot

Step 3: rice cooker bottom put a suitable size of the steam rack (to be flat which), prepare a piece of cardboard, cut several equal parts, respectively, around the perimeter of the pot. The dried garlic into the rice cooker, pay attention to keep the pot dry, to see the size of their own rice cooker to determine how much garlic, my 5-liter rice cooker every time to put 3-4 pounds of garlic. If you put too much, the fermentation effect of each head of garlic will not be complete.

Step 4: Put the lid on the pot, press the cooker first, after a few minutes the rice cooker will automatically jump to keep warm.

The fifth part: the next day began to put a dry towel on the garlic to absorb water, every day you uncover the lid of the rice cooker to see and replace the dry towel once (change the towel has been to the eighth day) can be removed without, so that one can observe the situation inside, and the second is to let the pot of steam evaporation.

Sixth step: to the eighth day or so, the garlic up and down once, the bottom of the garlic on top, the top of the garlic on the bottom, is to let the garlic heat evenly.

Seventh step: according to the above steps to operate for about 15 days, this black garlic is finished. The finished black garlic is soft and sticky, sweet and sweet, without the spicy flavor of raw garlic.