1, eat raw:

Dehydrated garlic must be eaten raw, heat cooked into a lot of nutrients will be lost, and to cut the raw garlic into thin slices, placed fifteen minutes later to eat, when the garlic and the oxygen in the air to fully combine the formation of allicin, which has a very good anticancer and antioxidant effect;

2, make garlic puree children

Garlic made of Garlic puree, eat later on the human body is particularly good, and is conducive to the human body on the absorption and utilization of nutrients in the garlic, in the production of dehydrated garlic slices need to be placed in a garlic mortar and pounded into a cake, take out a small amount of salt and vinegar, as well as sesame oil, mixing can be eaten directly, but also as a coleslaw ingredient.

2, the production of sugar garlic

Dehydrated garlic can also be fried into sugar garlic for people to use, so that the pungency of the garlic to lighten a lot, in the production of dehydrated garlic need to be soaked in water for 2 to 3 days, put into clean containers, add a good mix of sugar and vinegar pickling, pickling, after the sugar garlic can be crispy texture, taste slightly sweet.

Expanded Information:

Dehydrated Garlic slices are selected for their good maturity, free of internal injuries, pests and diseases, and their glossy white color.

The rinsing of dehydrated garlic slices must be completed within 24 hours after slicing to avoid the occurrence of colored pigments due to oxidation of garlic slices, affecting the product's luster.

When making dehydrated garlic slices, the rinsed garlic slices should be taken to the temperature-control dehydrator in three stages of temperature control, with the temperature below 60 ℃ in the late stage, the mid-term increase in temperature appropriately, and the early stage above 70 ℃, but the highest can not be higher than 78 ℃, in order to avoid the garlic slices from being caramelized, affecting the flavor and color.

Baidu Encyclopedia - Dehydrated Garlic Chips