Adding garlic paste to cold salad can not only sterilize, but also improve the taste, so there is garlic paste at home who likes to make cold salad at any time. But if the garlic paste is not well preserved, it will turn green easily. Garlic paste is easy to turn green, mainly because it changes color after water oxidation, which is not particularly harmful to human body and can still be eaten.
How to keep garlic paste from discoloring during storage? The common trick is to chop garlic and filter it with clear water, which will not only have a longer shelf life, but also never turn green. Or when garlic is chopped into garlic paste, adding a certain concentration of cysteine can effectively prevent the garlic paste from turning green, but it has little effect on the flavor of garlic paste. Garlic can also be heat-treated to prevent the garlic paste from turning green, but it will make the garlic flavor of the garlic paste fade.