Whole garlic contains alliin and alliinase. When garlic is crushed, these two components will interact to produce allicin, which is the main source of garlic's unique spicy taste. In addition, the content of trace element selenium in garlic is very high, and proper intake of selenium has an auxiliary anticancer effect. Mashing raw garlic can effectively retain allicin and kill bacteria and viruses. But garlic itself is spicy, and it should not be eaten raw for more than 2~3 petals every day. Gastric ulcer, diarrhea or medication should not be eaten.

Fermented black garlic tastes good.

After black garlic is fermented, the moisture content of garlic will decrease by about 50%, the sugar and amino acids will increase obviously, and the content of B vitamins will also increase. Black garlic tastes sweet and is no longer spicy. Anyone who is afraid of irritating the stomach can eat it, not to mention the tone. It is very popular among young people. However, it is not necessary to take too seriously the widely circulated statements that "black garlic reduces three highs" and "black garlic improves immunity". If the daily consumption of black garlic is not large, it is difficult to achieve these effects.

Pickling food promotes digestion.

There is a tradition of pickling garlic in the north. Laba garlic, sweet and sour garlic and so on are all popular practices. They can retain all the mineral components in garlic and eliminate the spicy taste of garlic to a great extent, but their bactericidal effect will be lower than that of raw garlic. When cooking sweet and sour garlic at home, it should be brewed with vinegar. If you add a little sugar, the taste will be more delicious. Laba garlic will turn green after soaking, which is harmless to human body and has certain antioxidant effect. These two cooking methods have the functions of relieving boredom and promoting digestion, and are very suitable for eating with meat.

Barbecue to remove spicy taste

Cumin garlic and charcoal roasted garlic are crisp outside and tender inside, and the taste is fragrant and soft. Baked garlic has almost no spicy taste, and it will not stink when eaten. However, after high-temperature barbecue, allicin in garlic completely disappeared, losing its bactericidal effect, but retaining its mineral components. When barbecuing, you must bring garlic skin to barbecue, and the fire should not be too big, otherwise it will easily burn garlic and produce carcinogens.

Germination nutrition doubles

As long as the garlic cloves themselves are not moldy and discolored, germinated garlic can be eaten. It was found that the antioxidant effect of germinated garlic was higher than that of fresh garlic. Peel off the sprouted garlic, and you will see the green buds of garlic in the middle. After the garlic cloves grow green buds, they are green leafy vegetables. If you put garlic seedlings on a plate with water, it can not only bring the beauty of green plants to the kitchen, but also replace chopped green onion as seasoning. Plant garlic seedlings in the soil and continue to grow. When the leaves grow up, they are called green garlic. People who are not used to garlic cloves can eat garlic seedlings directly. The vitamin content of garlic seedlings exceeds that of garlic cloves, and they also have certain bactericidal ability.

Stew it to get rid of the smell.

When stewing meat in soup, especially pork belly and large intestine, many people are used to putting a few cloves of garlic to remove the odor of ingredients. Stir-fry garlic first, then stir-fry it with other ingredients, and then stew it with water. After stewing, the odor of the ingredients has been removed, and allicin has been decomposed after stewing, and the taste is not spicy or even sweet. This is because the pungent allicin is converted into sweet sulfur-containing substances, which increases the fresh sweetness of the soup. At this time, garlic is used as seasoning, and the loss of vitamins after long-term stewing is not considered.

Guo Qiang's cooking is very tasty.

Allicin is very "afraid of heat", and once it is processed at high temperature, its sterilization effect will be greatly reduced. Therefore, garlic in cooking cannot be expected to help kill harmful bacteria. But when garlic is fried, it will have a strong fragrance, especially vegetables. However, too high oil temperature will also scorch garlic and produce toxic substances, which will affect the quality of cooked vegetables.