Sweet and sour garlic is mainly pickled with garlic, sugar, vinegar and soy sauce. Garlic is eaten directly raw in the north, but northerners prefer pickled garlic. Many people eat pickled garlic in their daily life. Pickling sweet and sour garlic is very simple. Without the spicy taste of garlic, it tastes crisp and sweet. Spleen-invigorating and appetizing meals naturally have rich and colorful nutritional value. In fact, there is no secret recipe for making sweet and sour garlic, which is nothing but sugar and vinegar. If you like sweet, add more sugar, and if you like sour, put less.

But pay attention to deal with the new garlic in advance. Health products: Garlic is used as the key raw material, with black sesame powder and pure honey. Through a series of physical and chemical solutions, the related components are obtained, and then mixed evenly to make garlic health drink. It has the functions of improving body function and resistance, accelerating metabolism and preventing aging. The way to eat garlic soaked in wine is completely different from that of garlic soaked in soy sauce, garlic soaked in soy sauce and garlic soaked in vinegar. What you drink is not garlic in the wine, but wine mixed with garlic juice.

Garlic occupies the position of main meal, which is probably sweet and sour garlic. Generally speaking, garlic is used as a seasoning, fried cabbage, spicy dry pot and stew, and the ingredients made are more delicious. The specific content of my short video is closely related to what garlic is best to eat and how to eat garlic. The nutritional component of garlic is mainly allicin. Garlic does not contain allicin. Under the action of cutting, grinding, pounding and other external forces, garlic tyrosine in garlic is converted into allicin under the hydrolysis of garlic. One of the characteristics of allicin is that it is afraid of high temperature, and it dissolves quickly after being heated, and the function of allicin decreases.

Therefore, in order to effectively obtain the health care efficacy and function of allicin, it is suggested that raw garlic should be sliced or mashed into minced garlic and left for 10~ 15 minutes before eating. But is there a difference between eating garlic raw and cooked? Many of them are not very clear. Today we will talk about it. Raw garlic and cooked garlic are almost the same only in terms of nutritional elements, and both contain protein, human fat, unsaturated fat, allicin and vitamin C, which have long been various minerals and elements.