Detailed introduction of black garlic (from Baidu Encyclopedia): Black garlic, also known as black garlic, fermented black garlic, black garlic, is made with fresh raw garlic, with skin in a high temperature and high humidity fermentation tank for fermentation, let it naturally ferment The prepared food, on the basis of retaining the original ingredients and functions of raw garlic, improves the anti-oxidation and acid-resistance of raw garlic by several tens of times, and converts the protein of raw garlic itself into a necessary amount for the human body every day. 18 kinds of amino acids, which are quickly absorbed by the human body, play a huge positive role in enhancing human immunity, restoring human fatigue and maintaining human health, and have a sweet and sour taste, no garlic after eating, no fire, and a quick-acting health food. . People know that garlic itself is a very good health food, and the role of black garlic is even more amazing. It has very significant effects on preventing diabetes, preventing hypertension, hyperlipemia, and anti-tumor. Black garlic has a very high nutritional value. The inspection report of the inspection institution shows that fresh garlic has 63.8g of water per 100g, sugar 7.2g, protein 5.2g, fat 10.2g, calcium 10mg, phosphorus 12.5mg, iron 1.3mg, vitamin B10. 29mg, vitamin B20.06mg, niacin 0.8mg, vitamin C 7mg, in addition to magnesium and other trace elements, these are indispensable nutrients for the human body. And black garlic per 100g water content 43.6g, heat 1100KJ, sugar 41.4g, protein 10.4g, fat 5.1g, calcium 13mg, magnesium 52mg, iron 2.1mg, sodium 36mg, potassium 930mg, zinc 1.4mg vitamin B610.726mg, vitamin B20.126mg, niacin 10.048mg, etc., it can be seen that black garlic has significantly lower water, fat, etc. than garlic, and trace elements are significantly improved, while protein, sugar, vitamins, etc. are at least garlic 2 More than double, therefore, black garlic has a rich, essential and even functional nutrients. Black garlic, also known as fermented black garlic, is a food made from fresh raw garlic and fermented in a fermenter. The content of trace elements in black garlic is high, the taste is sweet and sour, and there is no garlic. It has anti-oxidation and anti-acidification effects, especially suitable for three high populations and tumor patients. Long-term consumption has the benefits of delaying aging, clearing the stomach, fighting fatigue, preventing constipation and fighting cancer. Edible method: directly when the dessert is eaten, soup, black garlic is as soft as jelly in the mouth, and has not eaten the unique smell after raw garlic. Efficacy: anti-oxidation, beauty, anti-fatigue, lowering three high, enhancing immunity, preventing cancer, reducing swelling, improving sub-health and constipation.
It is better to choose black garlic for black garlic. If you do not have a single garlic, you can choose a large garlic.
The tool for making black garlic in the home is to choose the utensil with the constant temperature function. I choose the old-style music brand rice cooker; it is said that the black garlic with pressure function is better to eat.
Put a cushion on the bottom of the pot, in order to avoid the contact of the garlic at the bottom, it is easy to stick the bottom of the pot and adjust the temperature of the garlic in the pot to make the temperature of the pan evenly fertilize.
Use a dry rag to make the garlic with a dry rag and wipe off the dirt with a single piece of garlic. Arrange the layers one grain at a time, and leave some space to be too dense.
After installing the garlic, cover the rice cooker cover, turn on the power, press the heating system to heat it until it is automatically jumped, and keep it energized for 15 to 20 days.
After the garlic is fermented successfully, the garlic is black, the whole soft color is bright, and the entrance is sweet.
1, 笫 once fermented garlic do not excessive amount, can try a small amount, because each person chooses the rice cooker different functions, capacity, brand; You can make fermented black garlic at home; 2, the home-made black garlic tool is to choose the utensils with heat preservation function, I use the old-style music brand rice cooker; it is said to use black garlic with pressure function to eat better, However, the black garlic produced by my method and the color and taste of the goods sold for eight or ninety yuan in the market are comparable, and many trials must be successful. 3, if the garlic is successfully fermented, the color has turned black, but the particles are not soft, can be put on for a period of time (one week or longer, because the air is damp or dry), the black garlic absorbs the air and returns to the sugar naturally. Soft and delicious. 4, over-fermented black garlic will become dry and dry, dull, taste bitter. Fermentation must be controlled by fermentation time. If the fermentation time is not enough, the color of the garlic is still white and it is still necessary to continue heating.