Jinxiang County, Jining City, Shandong Province is the hometown of garlic in China.
Black garlic is not planted artificially, but is a food made of fresh raw garlic and fermented with skin in a fermentation box for 90~ 120 days. Soft taste, sweet and sour without stimulation. In order to keep a large amount of water in garlic, it is kept moist during the whole production process, and its appearance is similar to preserved fruit.
After a long period of fermentation, protein in garlic was decomposed into amino acids, carbohydrates into fructose, and alliin in garlic was completely preserved.
Taboos for eating black garlic
(1) It is forbidden to eat beyond the shelf life.
The shelf life of black garlic is generally 365 days. If the shelf life of garlic passes, the black garlic will change qualitatively, so the black garlic beyond the shelf life can no longer be eaten. I suggest you buy it once, not too much, and then buy it after eating.
(2) It is forbidden to overeat.
Black garlic is very different from ordinary garlic. It doesn't have the spicy taste of garlic, and it doesn't stink when eaten. Many people think it tastes particularly good after eating it, so they want to eat more petals as snacks. And this practice should not be done. Black garlic is made by special fermentation. Eating too much will have side effects, which is not good for your health.
(3) no eating on an empty stomach
Black garlic cannot be eaten on an empty stomach. Although black garlic is not as spicy as garlic, it is also irritating to the stomach. Therefore, eating garlic on an empty stomach is easy to stimulate the stomach, which can cause gastroenteritis seriously.
(4) Long-term consumption is prohibited
Black garlic is a kind of food that plays an important role in health care, but you should stop eating it for a while and eat it later. If eaten for a long time, it will lead to intestinal flora imbalance and have a negative impact on the body.
The above contents refer to Baidu Encyclopedia-Black Garlic.