A catty of fresh garlic

condiments

White sugar and rice vinegar

1. Peel the fresh garlic, leaving only one or two layers, and cut off the head and tail;

2. Take a clean container, preferably scalded with hot water, for sterilization and drying control;

3. Put the peeled new garlic into a container, add two ounces of sugar to each catty of garlic, and add rice vinegar without adding new garlic.

skill

1. Rice vinegar can also be replaced by white vinegar. My family likes rice vinegar. I use white sugar and brown sugar.

2. The new garlic is relatively clean, just keep it clean when peeling garlic. If you are not at ease, you can wash and dry the peeled garlic before pickling; Or soak in light salt water for half a day, which can play a role in disinfection;

3. You can also put sugar in rice vinegar and heat it to melt, then let it cool thoroughly before soaking garlic. But that will take a long time. I usually don't heat it, but I can melt it by shaking it directly. I haven't had time to shake it when I took the picture, and the sugar has sunk to the bottom. It is best to stir or shake garlic before soaking it. )

The special function of garlic makes it one of the top ten best nutritious foods in Time magazine, and its nutritional value is as follows:

1. Regulating insulin: In recent years, due to the unreasonable dietary structure of people, the intake of selenium in human body has decreased, resulting in a decline in insulin synthesis; Garlic contains more selenium, which can regulate the decline of insulin synthesis in human body, so it is helpful for diabetic patients to eat more garlic to alleviate their illness.

2. Anti-cancer and anti-cancer: Garlic can protect the liver, induce the activity of liver cell detoxification enzymes, and block the synthesis of nitrosamine carcinogens, thus preventing the occurrence of cancer. At the same time, germanium, selenium and other elements in garlic also have good anti-cancer or anti-cancer effects;

3. Reducing blood lipid and preventing thrombosis: The effective components of garlic have obvious effects of reducing blood lipid and preventing coronary heart disease and arteriosclerosis, which can prevent thrombosis;

4. delay aging and prevent lead poisoning: eating garlic often can delay aging; Its antioxidant capacity is better than ginseng; People who are often exposed to lead or have a tendency to lead poisoning eat garlic, which can effectively prevent lead poisoning;

5. Prevention of arthritis: Garlic can "dispel wind and damp, break cold" and has an inhibitory effect on wind-cold-dampness arthritis;

6. Prevention of cancer: Allicin and its homologues can effectively inhibit the activity of cancer cells, make them unable to grow and metabolize normally, and eventually lead to the death of cancer cells, and allicin can also activate the phagocytic function of macrophages, enhance human immune function and prevent the occurrence of cancer; Allicin can prevent and treat cancer by blocking the synthesis of nitrite carcinogen;

7. Anti-inflammatory and sterilization: Allicin contained in the volatile oil of purple garlic has obvious anti-inflammatory and bactericidal effects, especially for upper respiratory tract and digestive tract infections, fungal keratitis and cryptosporidium infection. According to another study, garlic contains a capsaicin called "propylene sulfide", and its bactericidal ability can reach one tenth of that of penicillin. It has a good killing effect on pathogenic bacteria and parasites, and can prevent influenza, prevent wound infection, treat infectious diseases and repel insects.