The practice of making soup with black garlic, black garlic and what soup is best

Black garlic is also fermented garlic, sweet taste, no garlic taste, with antioxidant, anti-oxidation effect, especially suitable for three high people, diabetes and cancer patients, I stewed black garlic with a little pork soup, delicious! It's so easy! Drinking it regularly is good for the human body!

Process: Stew. Taste: Homemade.

Ingredients: Cooking steps:

1.Materials.

2.Black garlic and lean pork in an electric stew pot.

3.Add warm boiled water.

4.The soup is now stewed.

After an hour, open the lid and add the goji berries.

Season with salt and simmer for another 5 minutes.

7.Serve immediately.

Cooking Tips:

Chicken breast can also be used.

Black garlic can be used with cordyceps flowers, red dates, lean meat, pork ribs, wolfberries and other soups.

Black garlic is a food made from fresh raw garlic and fermented in a fermentation tank for 90 to 120 days with skin, which has good antioxidant effect. In addition, the soup made with black garlic is nutritious and has a unique taste.

Garlic is quite rich in nutrients, and it also has good therapeutic and medicinal value. Garlic bulbs are rich in protein, oligosaccharides, polysaccharides, fats, minerals, etc. 100g of fresh garlic contains protein as fat, carbohydrate as 23g, crude fiber as ash.

Garlic is also rich in sulfur-containing compounds, and the precursor substance of allicin is alliin. Alliin in garlic exists in a stable and odorless form, which is catalyzed by alliinase to form a colorless oily allicin.

Method: Ferment black garlic (one-headed garlic) with ingredients

5 liter rice cooker (3 4 kg of one-headed garlic).

The practice of fermenting black garlic.

Choose garlic, (single-headed garlic, multi-clove garlic) should choose whole, fresh, plump, insect-free, unpeeled, and no mildew spots. And wash the garlic well.

Step 2: Soak the garlic, soak the garlic for half an hour in advance, remove and dry. Let the garlic absorb enough water, otherwise it will be easy to paste the pan.

Step 3: Place a steamer rack of the appropriate size at the bottom of the rice cooker (which one should be flat), prepare a piece of crust paper, cut it into several equal parts, and place them around the perimeter of the pot. Put the dried garlic in the rice cooker, pay attention to keep the pot dry, depending on the size of the rice cooker to determine how much garlic to put in, my 5 liter rice cooker puts 3-4 catties of garlic every time.

If you put too much of it, the fermentation effect of each head of garlic will not be complete.

Step 4: Put the lid on the pot, press the cooking gear first, and the rice cooker will automatically jump to the insulated state after a few minutes.

Part 5: Start the next day to put a dry towel on the garlic to absorb water, open the lid of the rice cooker every day to see and replace the dry towel (change the towel until the eighth day) can be taken away, so that one can observe the situation inside, and the other is to let the steam in the pot volatilize.

Step 6: On the eighth day or so, turn the garlic up and down once, put the garlic below on top and the garlic on top on the bottom, just to let the garlic be heated evenly.

Step 7: Follow the above steps and leave it for about 15 days, and this black garlic is done. The finished black garlic is soft and glutinous, sweet and sweet, without the spicy taste of raw garlic.

How to make black garlic.

Step 1: Use whole, plump garlic and place the whole unpeeled garlic in a clean container. The container should be safe to withstand high temperatures and have enough space to hold all the garlic.

Step 2: Seal the container with garlic foil to prevent contaminants from entering and prevent the aroma of garlic from wafting away during fermentation.

Step 3: Place the wrapped container in the oven and set the temperature to around 60 degrees Celsius. You can also use the rice cooker to keep warm, or use another machine that can keep the temperature constant, but make sure that the temperature is between 55 and 65 degrees Celsius and does not turn off automatically.

Step 4: Let the garlic ferment in the container for 40 days. Garlic can be eaten on the 10th day of fermentation, but it needs to be fermented for a full 40 days if it is to be eaten well. By that time, the garlic cloves will be jet-black in color and a little soft and sweet on the palate.

Tips:

During the production of black garlic, pay attention to the safety of electricity and do not put any flammable and explosive materials near the oven. It is best to use glass or ceramic for the container for garlic, not plastic, otherwise the black garlic may have an odor and the chemical components in the plastic may also enter the black garlic.

If you don't have so much patience and time, and you want to eat do-it-yourself black garlic, the following intelligent ultraviolet black garlic fermenter is a good choice.

Black garlic is not actually a special variety of garlic, but a product of a special process of ordinary garlic, and it has a very short history, since the Koreans invented it, only about a decade ago.

Black garlic and pork ribs are best used in soup. Here's how:Ingredients: 500g pork ribs, 3 servings.

Excipients: 6 black garlic, 1 green onion, 4 slices of ginger, 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 1 tablespoon of balsamic vinegar, 1 tablespoon of salt, appropriate amount of water, 1 tablespoon of five-spice powder.

1. Rinse the pork ribs with water and blanch them with cooking wine.

2. Skim off the blood foam, remove and wash for later use.

3. Cut the green onion and ginger into segments and slices respectively.

4. Pour out the black garlic and set aside.

5. Put the drained pork ribs into the special pressure cooker for the microwave oven, and add the green onions, ginger slices and black garlic.

6. Then add cooking wine, balsamic vinegar, light soy sauce, salt, and five-spice powder.

7. Pour in water.

8. Cover the pressure cooker with a lid and put it in the microwave.

9. Select the soup button, start the program, and run for 20 minutes.

10. When the time is up, take out the pressure cooker, open the lid after decompression, and put it in a bowl. The soup is rich and translucent, with a slightly sweet and sour taste. Healthy and beautiful, the delicious and fragrant black garlic pork rib soup is ready! Qingdao herbal quality black garlic, casual canned soup companion.

Black garlic bitter gourd crucian carp soup.

Ingredients: 400g crucian carp, half a bitter gourd, 2 black garlic, a small amount of sugar, an appropriate amount of salt, a little pepper, a few slices of ginger.

Method: 1. Wash the fish and remove the black membrane, touch the salt on both sides and marinate for 15 minutes. Wash the bitter gourd and cut into slices, and cut the yellow and red bell peppers into cubes.

2. Heat the pan with cold oil and fry the fish on both sides until fragrant. Add the ginger slices, pour in hot water and bring to a boil over high heat for 5 minutes, skimming off some of the oil foam. This makes the soup clearer and healthier.

3. Add bitter gourd slices and black garlic, cover the pot and cook over medium heat for 20-25 minutes.

4. Sprinkle in yellow and red peppercorns, add a small amount of salt, sugar to taste, pepper, sprinkle with chopped green onions.

Cordyceps flower Huaishan black garlic black chicken soup.

Ingredients: half a black chicken, 200g cordyceps flowers, 4 black garlic, 50g dried Huaishan, 8 dried longan, 15 wolfberry, 1 slice of tangerine peel, 1 tablespoon of salt.

Method: 1. It is best to choose black chicken for cooking chicken, peel and clean the fat as much as possible, otherwise the soup will have a lot of oil, which will affect the taste and is not very healthy.

2. Put all the ingredients in the pot, and pay attention to pressing the cordyceps flowers and other medicinal materials with chicken, so that it is easy to boil the ingredients to bring out the flavor.

3. Put water until the ingredients have just passed, bring to a boil over medium-low heat, then turn to low heat to bring out the flavor of the ingredients, and boil for about 45 minutes. Finally, add the right amount of salt according to personal taste, and the soup is ready.

Black garlic soup is a nutritious and delicious soup that nourishes the body and prevents disease, and is commonly used in home cooking and commercial catering markets. So, how do you make a pot of black garlic soup with a good taste and rich taste?

First, choose high-quality black garlic. High-quality black garlic has a smooth appearance, soft texture, dark color, strong smell, longer storage time, and better taste. Secondly, after choosing black garlic, you need to prepare the ingredients, and you can generally use peanuts, red dates, wolfberries, etc. to make soup with black garlic.

These ingredients can effectively increase the aroma and nutrients of the soup, making the black garlic soup more delicious and delicious.

Next, soak the black garlic in hot water for about 30 minutes to make it smooth and easy to handle. When cutting black garlic, you should also pay attention to cutting it evenly, so that it can absorb heat and flavor evenly throughout the cooking process. At the same time, add the ingredients and an appropriate amount of water, boil over high heat and change to medium heat for 2-3 hours, so that the nutrients of the black garlic and the ingredients can be fully separated into the water, soothing its spicy taste and coolness, and making the umami and sweetness of the black garlic more intense.

Finally, adjust the amount of salt and chicken essence according to your own taste to enhance the umami and taste of the soup. At this point, the black garlic soup has been successfully boiled, and when you taste it, you will find that it is fragrant and delicious, and the taste is extremely rich.

Although cooking black garlic soup is simple, it also requires patience and careful preparation to achieve the ideal taste and deliciousness of Sohong. Therefore, I hope that all of you who love food may wish to try to use your own methods and skills to make a healthy and delicious black garlic soup!

Black garlic and duck soup is best, and the specific method is as follows:

Ingredients: Old duck.

Excipients: black garlic, water, ginger, lotus seeds, barley, red dates, salt.

Tools: knives, pots, saucepans.

1. Prepare a fresh duck, chop the duck into small pieces, first dispose of the inedible part, then prepare a basin of clean water, put the chopped duck meat into the water and wash it several times, and drain the water after cleaning.

2. Boil the water, put the duck meat directly under cold water, then put the cut ginger slices in, cook the duck meat first, remove the duck meat after the pot is boiled, rinse it with warm water, and drain the water.

3. Soak the lotus seeds and barley in advance, and wash them after soaking. Peel the black garlic and cut it a few times, then set it aside for later use.

4. Put the processed black garlic, duck meat, barley, and lotus seeds into the pot together, add an appropriate amount of water, and the water will cover the ingredients in the pot. Bring the pot to a boil, then reduce the heat to low and continue to simmer slowly.

5. After simmering on low heat for half an hour, remove the core of the jujube and put it into the pot to simmer together, and then continue to simmer for about half an hour. Chaki.

6. When the time is up, we also need to add an appropriate amount of salt to the pot for seasoning, stir evenly and then get out of the pot.