After chopping garlic and soaking it in vinegar and turning green, can it still be eaten?

Yes, that's allicin, which is good for the human body.

..Well,,can be eaten,,nutritious,,can be preserved and long-lasting!

That's the allicin in it, it's good to eat, it's harmless, and it's okay to eat.

It is edible, sweet and sour garlic is to add sugar to the vinegar and put the garlic in it to soak in the flavor.

No problem. Pickling garlic is a custom in the north, especially in northern China. As the name suggests, garlic is soaked on the eighth day of the lunar month.

In fact, the ingredients are very simple, which is vinegar and garlic cloves. The recipe is as simple as putting the peeled garlic cloves in a sealed jar, bottle or other container, then pouring vinegar and sealing it in a cold place. Slowly, the garlic soaked in vinegar will turn green.

Eventually, it will become green all over, like jadeite jasper.

It's delicious, I like to eat the garlic one very much.

Yes, it's edible, and it's delicious.

Of course you can eat it, haven't you ever eaten laba garlic?

Yes, that's called laba garlic (not minced), and the Chinese have eaten it for thousands of years.

Yes, Gu said that it was easier to absorb it when he oxidized.

The green pigment of garlic is actually composed of a blue pigment that is formed and a yellow pigment that is produced later. The transformation process of pigment production is to first produce zesylallicin and then convert to allicin, which is produced in a very short time, that is, to allicin.

Pickled vinegar garlic is a snack, the main raw material is fresh white skin garlic, the main ingredients are salt, sugar, water and vinegar.

Raw material formula 5 kg of fresh white garlic 500 grams of salt 100 grams of sugar 100 kg of water Appropriate amount of vinegar, peel and remove stems First of all, remove the garlic stems and remove the two layers of epidermis.

Soaking: Soak the garlic in water for 1 week, change the water once a day, pour the tank once, and precipitate the sharp and spicy taste with Sun Lujin.

Drain: Remove the soaked garlic and drain the water.

Drying: Drain the garlic in the sun until the skin is wrinkled.

Vinegar pickling: Mix the vinegar, salt and sugar together with water, boil, pour it into the vat while it is hot to close it, and marinate it. Usually it can be marinated for about 40 days.

There are some active substances hidden in garlic, which are turned into a kind of allicin by the action of enzymes. Allicin is a good thing, it has a strong antioxidant and anti-aging effect, so eating Ming Tsai slow eight garlic has a certain health care effect on the human body. However, allicin likes low temperatures, and the temperature is the lowest time of the year before and after Laba Qihao, so it is easier to turn green when pickled Laba garlic at this time.

The study found that the green pigment of "Laba garlic" is actually composed of a blue pigment that is molded by Mr. and a yellow pigment that is later generated. The transformation process of pigment production is to produce allicin first, and then to allicin, which is produced in a very short time, that is, to allicin. In the process of garlic processing, there are reports of garlic turning green at home and abroad, and the green pigment produced is not the common chlorophyll, which is the same as the green pigment component in China's traditional food "Laba garlic".

Low temperature is the condition to break the dormancy of garlic, activate allicle, and cause green transformation. When marinating sweet and sour garlic cloves, the low temperature breaks the cell wall, breaks the dormancy of the garlic cloves, and activates the allicide enzyme. The sulfur-containing compounds in garlic cloves, under the action of allicinase, generate the predecessors of garlic pigments such as thiosulfinate and propylthiosulfinate, which are unstable.

It further reacts with alkaline amino acids with high content in garlic to form pigment precursors, and finally with the unsaturated compounds in garlic (like the unsaturated chains contained in vegetable oils) to form allicin, making garlic cloves green.

Of course, you can eat it, and it's delicious, the vinegar is a little spicy, the garlic is sweet, and the reason why the garlic turns green is because the garlic soaked at low temperature shows a green color.

One: Why does garlic turn green:

Because low temperature is a necessary condition to break the dormancy of garlic, activate alliflorase, and make garlic green; Altyrase plays a catalytic role in the greening of garlic; The vinegar used to soak laba garlic can increase the permeability of the cell membrane, making the garlic green without destroying the cell wall.

The bioactive substances in garlic cells are thioaliphatic cysteine alum and thiopropylcysteine alum, etc., which contain sulfides under the action of allicinase to produce thiosulfinate, propylthiosulfinate, allyl thiosulfinate and other garlic pigment precursors. The green pigment of laba garlic is composed of a blue pigment and a yellow pigment that is produced later. The process of pigment transformation is that allicin is produced first, then converted to allicin, and finally garlic turns green.

Two: Choice of garlic for Laba garlic:

Purple garlic should be used to soak the eight garlic!

Why do you have to use purple garlic? Because the purple garlic cloves are soaked thoroughly, the garlic cloves are hard and porcelain, and the garlic soaked is crispy and fragrant. If you use garlic like a general and soak it out, don't look at the big cloves but the taste is not crisp and purple.

Three: Choice of vinegar for soaking garlic:

To soak garlic, use rice and vinegar.

Why do you have to use rice vinegar? Because the rice vinegar is light in color, the color of the soaked garlic is the same, orange and green, the taste is moderately sour and spicy, and the aroma is strong and slightly sweet. The old vinegar smoked vinegar soaked garlic color black, garlic cloves are not green enough, the taste is poor, especially smoked vinegar, slightly mushy, maybe this is its characteristics, in fact, this is just a habit, delicious is not as good as love to eat!