1, oil flooding method
In some countries and regions, garlic is preserved in oil after being crushed, which is actually a common preservation method. First, peel the garlic, put it in a clean box or jar, pour a layer of vegetable oil on it or put the garlic in the oil and store it in the shade, which can isolate the garlic from the air and delay its germination and deterioration. Preserve garlic with oil, preferably in the refrigerator to prevent the growth of bacteria.
2, hanging Tibetan method
If you want to eat the original fresh garlic, you might as well buy more at one time and braid them like pigtails. After that, hang the garlic braid in a ventilated place such as the window or the window, so that the time of garlic germination can be delayed and fresh garlic can be eaten every time. If you are afraid of trouble, the sugar-coated garlic sold in the supermarket with breathable gauze can be hung upside down in a ventilated place.
3. Refrigeration method
If you buy less garlic, it is not suitable to hang it. At this time, it is best to put garlic in the freezer like other vegetables. Never freeze, garlic can be stored for at least half a month at a suitable low temperature, and it will not sprout or rot.
4. Salting method
If you don't have a high requirement on the freshness of garlic and the amount of garlic is not large, you can peel garlic, put it in a clean box and sprinkle a handful of salt on it. Garlic preserved in this way can not sprout for a long time.
5. Fried golden garlic
Garlic can also be preserved by frying golden garlic. After peeling garlic, wash it, air dry it, fry it in hot vegetable oil until golden brown, take it out, wrap it in plastic wrap and put it in the refrigerator for a long time. After frying garlic, some spicy components will be dissolved in the oil, but their flavor will not be reduced. It is very suitable for cooking and stewing, and it is easy to preserve, and the nutritional components can be retained to the maximum extent. This method is a good way to preserve garlic at home and those who are afraid of garlic.
6. Precautions for garlic preservation
Garlic is most afraid of high temperature, so when preserving garlic, don't put it in a heating room. In addition, the air permeability of plastic bags is poor, so it is easy to cause poor air circulation when storing garlic. Increasing the temperature inside the bags will also lead to garlic sprouting or rotting. Pay attention to these aspects, and we will be able to eat fresh and nutritious garlic for a long time.
7. The benefits of eating garlic
1, mashed and eaten, has a health care function.
Garlic contains effective substances such as alliin and alliinase, which will contact each other after crushing, thus forming allicin with health care function. Therefore, it is best to mash garlic and eat it, and put it in 10~ 15 minutes before eating, which is beneficial to the formation of allicin.
2, raw food has good sterilization effect
During the heating process, the content of organic sulfide that plays an antibacterial role will gradually decrease, and the higher the temperature, the faster the decrease, so cooked garlic can not play a good bactericidal effect. It is healthy to mix garlic with cold dishes at home, and to eat jiaozi with garlic paste 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. Put garlic into the pot after crushing, and add a little sugar to those who like sweetness, because sugar has a protective effect on allicin and can reduce the damage of high temperature to allicin.
4. Purple garlic is more bacteriostatic than white garlic.
Garlic can be divided into white garlic, purple garlic and black garlic according to the color of the skin, among which white garlic and purple garlic are more common. Compared with white garlic, purple garlic tastes more spicy, with higher content of allicin, an active ingredient, and more obvious antibacterial effect.
5, eat raw every day should not be more than 2~3 petals.
Allicin has a certain stimulating effect on the stomach. Eating too much garlic raw is easy to cause acute gastritis, and eating too much for a long time is easy to cause eye discomfort. For people with poor gastrointestinal function, it is best not to exceed 1 valve every day; People with a good stomach, it is best to have 2~3 valves a day. Patients with liver disease, non-bacterial diarrhea, eye diseases, stomach diseases, duodenum and cerebral hemorrhage had better not eat garlic. Garlic with one head is more anticancer