How to make domestic black garlic The method of making black garlic is actually not difficult. The main raw materials are garlic or single garlic and multi-petal garlic, which are selected according to personal taste. Soak the prepared garlic with skin in beer for half an hour, and then dry it for later use. After drying, wrap the black garlic in tin foil and put it into the rice cooker. Be careful not to have too much water, and then turn on the heat preservation button of the rice cooker for two weeks. At this time, some people may be surprised, in order to evaporate the water in the black diamond.
You can open the lid to check your black garlic every day, but it takes no more than 5 minutes to open the lid, and you can see your long-awaited black garlic in about two weeks.
Whether black garlic is delicious or not depends on personal taste. After all, everyone has different tastes. For example, I don't like the smell very much, but my wife likes it very much. Describe the taste of black garlic first. When you first enter, you will feel that this garlic is not as crisp as fresh garlic, but has a soft feeling and tastes a little sweet and sour. After pickling, the spicy taste of garlic is gone, but it retains a little of its unique flavor. Coupled with fermentation, it produces a unique taste. In the process of fermentation, protein contained in black garlic is decomposed into amino acids, which has a unique taste.
To sum up, black garlic is a kind of food pickled with ordinary garlic, which has a special taste, but it depends on personal taste.