Garlic moss is easy to mix, how to choose it so as not to buy the wrong one?
When everyone goes to the vegetable market now, the food that is more popular is naturally garlic. Since it is the garlic season, many new garlics are on the market this year. Some friends may be confused as to whether garlic is a winter ingredient, because garlic is easy to buy in winter. In fact, the real harvest period of the garlic plant is spring. The garlic cloves that have been cut are bolted earlier, while the garlic cloves planted in spring are bolted later. But basically bolting is done in spring, and now is the time when many new garlic plants are on the market this year. Because garlic tables are particularly resistant to storage, winter garlic tables are basically late spring garlic tables for storage.
1. The red-headed garlic station of the second career. This type of garlic table is the second job of garlic. The important purpose of growing garlic is to obtain garlic. In order to ensure the growth and development of garlic, the garlic plant should generally be pulled out as soon as possible. The characteristics of this type of garlic are that the flower cap is red, the head is short and thin, the material is delicate, the taste is soft, and the aroma is delicate. Although the material is soft, the overall taste is far inferior to the new garlic with green heads. This kind of red-headed garlic is usually sold in the market after being picked. Because it is too tender and not suitable for storage, it is not a suitable type of garlic for storage.
2. The main business of Green Garlic Station. This type of garlic plant is the main business, and the main purpose of growing garlic is to harvest the garlic plant. Be sure to wait until the garlic plant reaches a certain thickness and length before picking. Since most of the nutrients are absorbed by the garlic plant, the growing garlic pieces are smaller. The characteristics of this type of garlic are that the flower heads are green, thick, long and strong, the material is crisp, the taste is crisp, and the fragrance is mellow. Both in terms of quality and taste, it is much better than the new garlic with red heads. At the same time, green garlic is a type of garlic that is stored. Except for some that are sold in spring, most of them are stored in frozen warehouses and then shipped in and out of warehouses for sale in winter.
About two circles away from the farmer’s market, there are now three types of garlic for sale on the market: 1. New garlic with green heads; 2. New garlic with red heads; 3. Stored garlic from the previous year. Old garlic station. Comprehensive comparison of these three kinds of garlic, green-head new garlic has the best quality and crisp taste; secondly, red-head new garlic has the second best quality and fragrant taste; naturally, the old garlic that was stored in the previous year has passed the test of one year. After years of storage and water consumption, the quality is the worst and the taste is tough and astringent. So how to properly distinguish these three types of garlic? Three kinds of garlic are mixed during the garlic season. Keep in mind the "5 points" to distinguish old and new garlic. I will never buy them randomly again: look at the stains
Although the garlic is particularly resistant to storage, it will last for nearly a year. No matter how advanced the storage technology is on the market, it is difficult to ensure that it is as fresh as the first sight. Just like a person's appearance, youth and years are fleeting. If you take out a piece of garlic and take a closer look, you will see that there are many black "spots" on it. Some stains are about the size of a pinhead, and some are larger. New garlic machines will not have such characteristic "stains."