Recipe: Sweet and sour garlic

Home Cooking Recipe: Sweet and sour garlic

Notes:

When the new garlic is on the market, many people like to eat sweet and sour garlic, which is both bactericidal and appetizing, especially when it comes to hot pot, it is indispensable. There are many ways to make sweet and sour garlic. My method is simple. Keeping the garlic clean during the process of peeling the garlic saves a lot of time by eliminating the steps of cleaning and drying. Some people like to add salt or soy sauce in vinegar. This is the common practice in my family. I don't care about authenticity with individual serious packages. It is the last word to eat at home, convenient, delicious, healthy and healthy.

Ingredients:

Steps:

  1. New garlic peeled off the skin, leaving only one or two layers, cut off the head and tail

  2. Take a clean container, preferably with hot water to sterilize, control dry

  3. Put the peeled new garlic into the container, add two or two sugar per kilogram of garlic, and add rice vinegar without new garlic.

Tips:

1, rice vinegar can also be replaced by white vinegar, my family likes to eat rice vinegar; I use white sugar, can also be brown sugar; 2, the new garlic is relatively clean, when you peel the garlic, pay attention to keep it clean. If you are not at ease, you can wash the peeled garlic, completely dry it and then marinate it; or soak it in light salt water for half a day, it can play a disinfecting role; 3, you can also put the sugar into the rice vinegar and heat it, then let it cool and then soak the garlic. However, it takes a long time, I usually do not heat, and it can be melted by shaking directly. The new garlic can be eaten for a month, and the longer it is, the better. The juice of pickled garlic can also be used for seasoning. When burning fish or roasting meat, add a little sugar and garlic juice and taste good. The special efficacy of garlic makes it one of the top ten best nutritious foods in Time magazine. The nutritional value is as follows: 1. Regulate insulin: In recent years, due to the unreasonable dietary structure of people, the intake of selenium in the human body is reduced, which leads to a decrease in insulin synthesis. In garlic, selenium contains more selenium, which has a regulating effect on the decrease of insulin synthesis in human body. Therefore, eating more garlic in diabetic patients can help reduce Condition 2. Anti-cancer and anti-cancer: Garlic protects the liver and induces the activity of liver cell detoxification enzymes, which can block the synthesis of nitrosamine carcinogens and prevent cancer. At the same time, the elements such as strontium and selenium in garlic also have good anti-cancer or anti-cancer effects; 3. Reduce blood lipids and prevent blood clots: The active ingredient of garlic has obvious effects of lowering blood fat and preventing coronary heart disease and arteriosclerosis, and can prevent the formation of blood clots; 4. Delay aging and prevent lead poisoning: Regular consumption of garlic can delay aging; its antioxidant activity is better than ginseng; people who often have lead or lead poisoning tend to eat garlic, which can effectively prevent lead poisoning; 5. Prevention of arthritis: Garlic can "except for rheumatism and cold wind", which has an inhibitory effect on wind, cold and damp arthritis; 6. Prevent cancer: Allicin and its homologues can effectively inhibit the activity of cancer cells, so that they can not normally grow and metabolize, eventually leading to cancer cell death, and allicin can also activate the phagocytic ability of macrophages, enhance the immune function of the human body, and prevent the occurrence of cancer; Allicin can block the synthesis of nitrite carcinogens and prevent cancer; 7. Anti-inflammatory sterilization: Garlicin and other substances contained in the volatile oil of purple skin garlic have obvious anti-inflammatory and sterilizing effects, especially for upper respiratory tract and digestive tract infection, fungal keratitis and cryptosporidium infection. According to another study, garlic contains a kind of sulphuric acid called propylene sulfide. Its bactericidal ability can reach one tenth of penicillin, and it has a good killing effect on pathogens and parasites. It can prevent influenza and prevent it. Wound infection, treatment of infectious diseases and deworming.


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