Can sprouted garlic be soaked in garlic

The sprouted garlic can be soaked in laba garlic.

Garlic does not produce substances harmful to the human body after germination, so as long as the garlic is not moldy and spoiled, laba garlic can be pickled. However, after the garlic sprouts, the internal structure will become loose, so the laba garlic pickled with sprouted garlic will have a worse taste than the laba garlic pickled with fresh garlic. Although the taste will be poor, but sprouted garlic can be pickled laba garlic.

Yes, but the taste will be a little worse.

Garlic stored indoors in a cool and ventilated place can be eaten after germination, but garlic stored in a place exposed to sunlight will turn green on the surface of the garlic when it sprouts, so it produces alkaloids, and it is best not to eat it. In the process of germination, garlic only consumes the nutrients in the garlic cloves, resulting in the atrophy and shriveling of the garlic cloves, and the edible value is greatly reduced, but it will not produce toxic substances in the germination process, so the sprouted garlic is still edible, but because of its nutritional consumption, the edible value will be greatly reduced. In addition, the shriveled garlic cloves are also very difficult to peel, so it is better to bury them in the soil and grow them into garlic seedlings before eating.

If the garlic is starting to sprout, it is best not to use it to make laba garlic when it grows.

As long as the teeth of garlic are not too long, it can be used when making laba garlic.

It should not be, gourmet garlic, can not be done, it should be in vain.

After germination, there is a lot less substance in the garlic.

The garlic that has begun to sprout can be made into laba garlic, put the peeled garlic cloves in a container that can be sealed, such as a jar or bottle, then pour in vinegar, seal the mouth and put it in a cold place. Slowly, the garlic soaked in vinegar will turn green, and finally it will become green all over, like jade jasper. Garlic sprouts do not affect the making of laba garlic.

For garlic that has begun to sprout, try not to make laba garlic.

After sprouting, the laba garlic made is not very good, and it is no longer brittle.

Garlic sprouting can be made with laba garlic, but it is not recommended to marinate with sprouted laba garlic, because the sprouted laba garlic has become loose, and the pickled laba garlic will become very poor. After the garlic sprouts, if it is allowed to continue to grow in the soil, it can grow into green garlic, and in this process, no toxic substances will be produced, and it can continue to be eaten.

It is best to use purple-skinned garlic for pickling laba garlic, which will taste better in this way. Before making laba garlic, peel off the skin of the garlic and wash it in water. Pickled garlic with white skin is not easy to turn green, try to eat purple skin, it should also be noted that the container must be oil-free and water-free, do not use plastic containers to pickle.

When peeling garlic, be careful not to peel off the surface of the garlic cloves, as it will easily deteriorate. If you are in a hurry to eat, you can put the bottle on the heater, so that it will turn green in about 1 or 2 days, but the taste is not as good as naturally turning green.

Spoiled and moldy laba garlic cannot be eaten anymore and contains toxic substances. If you have a large amount of garlic stored at home, you should put the garlic in a cool and dry place, but as long as the garlic is not discolored, moldy and rotten, it can be eaten even if it sprouts, and there is no harm in eating it.

Sprouted garlic can be pickled laba garlic, but it is not recommended to marinate with sprouted garlic because the sprouted garlic has become loose, and the pickled laba garlic will have a worse taste. It is recommended to use purple-skinned garlic for pickling laba garlic, which will taste better. 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. 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.

<> garlic sprouts, you can also marinate laba garlic as usual, but due to sprouting, the garlic will become loose and the taste will be a little worse. Garlic can be divided into large cloves and small cloves according to the size of garlic cloves, single-layer garlic varieties and double-layer garlic varieties according to the anatomical classification method of garlic bulbs, and garlic can be divided into low-temperature sensitive type, low-temperature intermediate type and low-temperature dull type according to the ecological adaptability classification method.

1. Can you still pickle garlic after the garlic has sprouted?

1. When the garlic sprouts, you can also pickle Laba garlic as usual, but due to the sprouting, the garlic will become loose and the taste will be a little worse. Garlic can be divided into purple garlic and white garlic according to the color classification method of garlic bulb skin. According to the garlic clove size classification method, it can be divided into large cloves of garlic and small cloves of garlic; According to the classification of ecological adaptability, garlic can be divided into low temperature sensitive type, low temperature intermediate type, and low temperature retardation type. According to the anatomical classification of garlic bulbs, it can be divided into single-layer garlic varieties and double-layer garlic varieties.

2. The practice of Laba garlic is to first put the prepared garlic head thin skin without scar in a cool place to dry and set aside, choose better quality rice vinegar, and the specific amount needs to be decided according to the utensils and garlic amount prepared in advance. Choose well-sealed, undamaged glassware, clean the utensils with dish soap and then scald them with boiling water to ensure hygiene, dry them in natural air before use, and after the preparation is completed, make sure that there is no water vapor on the surface of the garlic, otherwise bacteria are easy to appear, garlic can be placed in two-thirds of the volume of the glassware, pour the prepared appropriate amount of rice vinegar into it and seal it, and then put it in the refrigerator for about 20 days before eating.

2. How to store garlic

1. Hanging Tibetan method.

After the garlic is dried, it is selected and braided into braids after removing mechanically damaged, rotten or shrunken garlic heads. Put it in a cold room, a temporary drying shed or a ventilated storage warehouse between summer and autumn, and avoid freezing and moisture in winter, you can also string the garlic stem with a wire and hang it in a ventilated and insulated place to make the garlic air dry naturally.

2. Cellaring method.

Choose a plot with high terrain, thick soil, dry and low groundwater level to dig a cellar. Ventilation ducts should be installed in the cellar, and regular inspections should be carried out during the cellar to remove spoiled or rotten garlic at any time. The low humidity and low temperature conditions of the cellar are used to make the garlic have a stable storage environment.

3. Cold storage storage method.

Before warehousing, the garlic is pre-cooled and cooled, and when the body temperature of the garlic is close to 0, it can be stored in the warehouse. Place the garlic on a shelf for ventilation during storage. The main point is to keep the temperature of the warehouse uniform and consistent after storage, and control the temperature in the warehouse in time.

Depending on the packaging and stacking methods, the storage temperature can be controlled between -1 and 3.

4. Radiation irradiation storage method.

This method is suitable for factory storage. Radiation preservation food, mainly the use of cobalt-60 gamma rays, cobalt-60 gamma rays to irradiate garlic, in addition to resisting germination, but also insecticide, cobalt-60 dose of coulomb kilograms. Generally, it can be stored for about half a year, the loss is significantly reduced, and the storage effect is very good.

Can sprouted garlic be made into laba garlic, can it be pickled as usual in Doushi. However, due to the germination, the garlic becomes loose and the taste will be a little worse. After the garlic sprouts, if you let it continue to grow in the soil, it will grow into green garlic.

After Laba garlic sprouts, the taste of garlic is not good, and it is not recommended to continue to eat it.

use, otherwise it will be poisoned and affect health.