Coup 1: First, find a sealed jar, iron it and dry it. It is best to dry in a ventilated place to avoid water. Then, peel off all the garlic to reveal the white garlic. Then, put the garlic in a sealed jar, cover it tightly, and finally put it in the refrigerator for refrigeration. Take it out and wash it directly when necessary. Very convenient.

You can do this when you buy less garlic or there is not much left. The disadvantage is that peeling is a bit laborious, and the refrigerator should not be opened too often, otherwise it will shorten the storage time of garlic. Because it is inevitable to open the refrigerator frequently, it is generally no problem to put it for two or three months.

Coup 2: Prepare baking soda, a completely dry plastic bag or fresh-keeping bag, put garlic in the plastic bag, then pour baking soda into the paper towel, gently tie the folded bag with a rope to avoid scattering, then put it in the plastic bag, squeeze out the air in the bag, tie the bag tightly and store it in a cool and dry place.

Coup 3: Prepare the tea and make sure the tea is dry. If the tea leaves are left for too long, the effect will definitely be poor. Then, according to the practice of coup 2, store garlic in a cool and dry place.

Coup 4: When there is a lot of garlic, you can do this. Tie garlic one by one and hang it in a cool, dry and ventilated place. If the garlic bought from the supermarket can no longer be tied together, you can prepare several net bags, or buy garlic from net bags and hang them.

Coup 5: Prepare a large oil drum, clean it, then iron it and dry it. Make sure that after drying, put the garlic in the drum and wrap the tea leaves with paper towels.

If there is a lot of garlic, prepare a few more, put them all in garlic, and cover the opening tightly, or directly use a sealed jar and put them in a cool and dry place. Check the tea leaves every once in a while, and remember to change them when they are wet, so that garlic can be preserved for a long time.