1, put the pickled garlic in a glass bottle and seal it, and put it in the freezer for preservation.

2. There is a tradition of pickled garlic in the north, such as Laba garlic, sweet and sour garlic and so on. They can retain all the mineral components in garlic and eliminate the spicy taste of garlic to a great extent, but their bactericidal effect will be lower than that of raw garlic.

3. The extract of sweet and sour garlic contains antioxidant activity, which has a certain inhibitory effect on cancer cells. When cooking sweet and sour garlic at home, it should be brewed with vinegar. If you add a little sugar, the taste will be more delicious. Laba garlic will turn green after soaking, which is harmless to human body and has certain antioxidant effect. These two cooking methods have the functions of relieving boredom and promoting digestion, and are very suitable for eating with meat.