Garlic appropriate amount

Liquor 10g

Vinegar appropriate amount

Rock sugar 5g

2. How to do it?

1. Peel the garlic, cut into roots, pierce holes and pour into a sealed jar.

2. Add 10g of white wine, 5g of rock sugar and white vinegar, seal it and place it in a warm place to marinate for 24 hours.

3. Take out and enjoy

Tips

Sulfur-containing compounds such as thioaliphatic cysteine ??sulfoxide and thipropenyl cysteine ??sulfoxide in garlic cells generate thiosulfinate and propenyl sulfide under the action of alliinase. Substituted sulfinate and allyl thiosulfinate, as precursors of garlic pigment substances, further cause garlic green discoloration.

Low temperature is the condition for breaking the dormancy of garlic, activating alliinase, and causing green change. In the pigment formation process, γ-glutamyl transpeptidase is essential. The formation of green pigment in "Laba Garlic" is similar to the red color of onions. When allyl and propylene sulfide exist at the same time, green coloration occurs. In the presence of propylene sulfide, there is no allyl sulfide oxidation. When the material is removed, redness occurs.