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? First, pickled garlic with soy sauce.
? Sauce garlic, sauce soup garlic and vinegar garlic are all medicinal. But the garlic produced in this way is not so much medicinal garlic as a delicious appetizer.
? Drinking while eating pickled peppers, the amount of alcohol will be smaller than usual, and you will soon feel drunk. This is mostly due to the stomach wall of gastric acid and other components of garlic, which makes the stomach absorb alcohol quickly, thus resulting in drunkenness.
? Beer, champagne, whisky and iced alcohol are low in concentration, but people get drunk easily, which is quite similar to their drinking garlic.
? That is to say, because the carbonic acid gas in beer, champagne and whisky is added to rocks, it speeds up the absorption of alcohol in the stomach, and people will soon get drunk. The ingredients in garlic provide energy to people's stomachs like carbonated gas.
? However, when eating garlic with sauce, we must pay attention to the fact that garlic is delicious, but we can't eat more. If you eat too much soy sauce pickled garlic, it will lead to too much salt intake. About 10% of garlic preserved in soy sauce is salt. Every time you eat 10g of garlic sauce, you will consume 1g of salt.
? It is especially important to note that for those patients with kidney disease and hypertension, salt intake is too high, so just take one tablet a day.
? In addition, because the raw materials of sauce soup are very similar to soy sauce, the method of taking pickled pepper and garlic in sauce soup is exactly the same as that in soy sauce.
? Garlic vinegar is a simple and convenient medical preservation method, just like garlic soaked in soy sauce and garlic soaked in soy sauce soup, garlic is pickled first and then eaten.
? Garlic preserved for more than one year will find that there is no odor of garlic at all, the color has turned brown, and it is as fragrant as buckwheat head and very delicious.
? ? Second, Laba garlic
? Laba garlic is also a kind of pickled garlic, which is pickled garlic with vinegar. Pickling Laba garlic is a custom in northern China, especially in the north. As the name implies, it is garlic brewed on the eighth day of the twelfth lunar month. The materials are vinegar (preferably rice vinegar) and garlic cloves (preferably red garlic cloves). The method is simple. Put the peeled garlic cloves in a sealed jar, then pour vinegar, seal the mouth and put them in a cold place.
Editor: admin?
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