“Eat noodles without garlic, half the flavor”, for the hearty northerners, it takes only a few cloves of garlic to eat anything, especially when eating noodles, one bite of garlic and one bite of noodles, not to mention that it is more enjoyable; and For the gentle southerners, the way and frequency of eating garlic are inferior to the northerners.
As for the flavor of garlic, there are two schools of flavor from the north to the south—sweet and salty from the north to the south. The southerners like to marinate sugar garlic, and the northerners like to marinate salted garlic. But no matter what, garlic can be regarded as”unified” from north to south.
In the season when fresh garlic is on the market, people are accustomed to buying a large bunch, pile it on the balcony of their home, and store it after drying. When cooking, put a few petals and scallion ginger, and the taste of the meal immediately improves.
Garlic is bought more and eats less. If you do n’t master the correct storage skills, it will dry out, rot, and even grow green shoots over time. The nutritional value of germinated garlic is greatly reduced, and the taste and flavor are very poor. In this issue, Mei Mei teaches you three tips for preserving garlic. The garlic that ca n’t be eaten at home is preserved in this way.
I. Glass Bottle Preservation Method
As we all know, garlic is afraid of humid environment, as long as it is not When it gets wet, it doesn’t germinate.
Peel all the fresh garlic you bought, peel them into pieces, and pick out the garlic that is missing on the surface. It is used for cooking recently. Prepare a clean glass bottle with no drops of water in it and keep it dry. Put the intact garlic in, tighten the lid, and refrigerate in the refrigerator. In a confined space with little oxygen, garlic will not dry up for a few months, let alone sprout.
Second, soda preservation method
Baking soda can adsorb air The moisture in the water is similar to that of a desiccant. Take a paper towel, wrap some baking soda, and put it in a garlic bag. Squeeze excess air to tie the bag tightly, store it in a cool, dry place, or replace baking soda with refined salt.
Three, refrigerator preservation method
Peel fresh garlic into one Take one grain, take care not to wash it, wrap it in plastic wrap and refrigerate it in the refrigerator. This will extend the shelf life of the garlic and it won’t break for two or three months. It is convenient to take it out and wash it while cooking. The refrigerator preservation method is also applicable to green onions, ginger, millet pepper, and so on.
If you like to eat flavored garlic, you can marinate the fresh garlic to make garlic, sweet garlic, and garlic. The longer you soak the garlic, It will become more flavorful, and you don’t need to worry about the nutrition loss of garlic, and the taste and taste will become worse. In addition to its spicy taste, appetizing and eating, garlic can also sterilize and anti-inflammatory. In this season, people who are susceptible to colds and weak health, eat garlic can kill bacteria and pathogens in the body, and enhance body resistance.
Garlic is good, but if you eat it in moderation, it is more irritating. Especially for people with poor gastrointestinal function, eating too much garlic will irritate the gastric mucosa. Easy to cause stomach pain, abdominal pain, nausea, vomiting and other symptoms, especially do not eat garlic on an empty stomach.
Do you have any other tips for preserving garlic? Welcome to leave a message to share in the comment area. I’m Mommy Fanfan, and I share a variety of cooking tips, eating tips and culinary delights every day. If you also love food, welcome to like, collect, repost, and keep following me. Your support is my greatest motivation to move forward, we will see you tomorrow, bye.