Making method,

material

Fermented black garlic (single garlic)

5 liter rice cooker (3~4 kg garlic)

Practice of black garlic fermentation

Garlic selection (single clove garlic, multi-clove garlic) should be complete, fresh, full, free from insects, peeling and mildew. Wash the garlic clean.

Step 2: Soak garlic, soak garlic for half an hour in advance, and take it out to dry. Let garlic absorb enough water, otherwise it will easily burn the pot.

Step 3: put a steaming rack (flat) at the bottom of the rice cooker, prepare a hardcover paper, cut it into several equal parts and put it around the rice cooker. Put the dried garlic into the rice cooker and keep it dry. How much garlic to put depends on the size of your own rice cooker. My 5-liter rice cooker puts 3-4 kilograms of garlic at a time. If you put too much, the fermentation effect of each garlic is not complete.

Step 4: Cover the lid, press the cooking gear first, and the rice cooker will automatically jump to the heat preservation state after a few minutes.

The fifth part: put a dry towel on garlic to absorb water the next day. Open the lid of the rice cooker every day and change the dry towel (change the towel to the eighth day) to take it away, so that you can observe the situation inside and let the steam in the pot evaporate.

Step 6: On the eighth day or so, turn the garlic up and down once, with the lower garlic on the top and the upper garlic on the bottom, just to make the garlic evenly heated.

Step 7: Leave it for 15 days according to the above steps, and the black garlic will be finished. The finished black garlic is soft and sweet, without the spicy taste of raw garlic.