The female anchor who eats black garlic is called Ke Jie, who first made food and live broadcast with goods in Aauto; A video of eating black garlic with goods was sent to Weibo, and the explosion network became the "black garlic sister" now.

In fact, the taste of black garlic is not as exaggerated as the female anchor shows. Black garlic becomes soft, waxy, sweet and sour because it has no garlic flavor and spicy taste for a long time. For people who are not used to eating garlic, the taste of black garlic is more acceptable.

Black garlic originated in Japan and later spread to South Korea. Now it has swept the world and become a healthy food. As early as three years ago, Queen Sun Li spent 12 days cooking black garlic for her husband Deng Chao, which provoked Deng Chao to call for "asylum".

Extended data:

The efficacy and function of black garlic are still very good. After fermentation, the content of trace elements and amino acids in black garlic is higher than before. The taste is sweet and soft, and there is no pungent taste peculiar to garlic. At the same time, it will not cause adverse stimulation to the stomach and intestines, and has good antioxidant effect. It has certain therapeutic and health care effects on chronic diseases such as diabetes, hypertension and hyperlipidemia.

The simplest way to eat black garlic is to peel it and eat it directly. Black garlic itself is soft and glutinous, sweet and sour, and delicious. When eaten as a snack, it is both satisfying and healthy. Black garlic is very popular on major social platforms, and many UP owners have specially filmed short films with the theme of black garlic.

Baidu Encyclopedia-Sister Black Garlic