What are the benefits of eating pickled garlic, what are the effects of pickled garlic?

Nutritional value of pickled garlic.

1.Fresh garlic will have a dormant period, but after a few months it will sprout, and then the garlic will become very dry, so it is not suitable for eating, usually we like to pickle garlic, now let's learn about the nutritional value of pickled garlic.

2.Pickled garlic has a lot of protein, but also rich in calcium, phosphorus, iron, and vitamin C, pickled garlic also contains a thiamine, riboflavin, niacin, allicin, citral, but also rich in selenium and germanium and other trace elements.

3.Pickled garlic also contains some volatile oil, as well as allicin, which has a strong bactericidal effect, garlic also contains a large amount of alliin by garlic enzymes, which have a good hydrolysis effect, and garlic also contains a lot of allyl, propyl and methyl sulfide compounds.

4.Pickled garlic also contains a kind of "allimine", and there are many B vitamins that are good for the brain, if children eat more onions and garlic, this can make the growth and development of brain cells better. Garlic also has a strong antibacterial and anti-inflammatory effect, which can protect the liver well, regulate blood sugar, and protect the cardiovascular system, which is good for anti-hyperlipidemia and arteriosclerosis.

Pickled garlic has a digestive effect.

There is a tradition of pickling garlic in the north, and Laba garlic, sweet and sour garlic are all popular practices, which can retain all the mineral components in garlic and eliminate the spicy taste of garlic to a large extent, but its bactericidal effect will be lower than that of raw garlic.

The extract of sweet and sour garlic contains antioxidant activity, which has a certain inhibitory effect on cancer cells. Laba garlic will turn green after soaking, which is harmless to the human body and has a certain antioxidant effect. Sweet and sour garlic and laba garlic both have anti-greasy and digestive effects.

Hello dear, I am glad to answer for you: how to pickle garlic deliciously? A:

The method is as follows: 1. Garlic can be pickled directly with salt: when fresh garlic is on the market, you can buy some fresh and tender garlic, remove the outer skin of garlic, leave the innermost two layers, and cut off all the garlic seedlings and garlic roots, soak them directly in water for two days, and then take them out and add water to add edible salt to pickle directly, and after fifteen days, the garlic can be pickled well, and you can take it out and eat it directly.

2. Pickle the purple garlic directly with rice vinegar and peel off the skin. Break the garlic into small cloves. Wash your hands and peel the skin off each garlic clove (don't wash it).

Put the peeled garlic cloves in a sealed container and add a teaspoon of sugar (with or without it, it tastes better with it). Pour in the rice vinegar. The amount of rice vinegar is about the same as that of garlic cloves.

Close the airtight cap. Put it in the refrigerator or a cold place in your home. If you soak it for more than two weeks, all the garlic will turn green and taste better.

3. Garlic can also be pickled directly with vinegar in winter with vinegar, and the pickling method is also very simple, only need to remove the garlic outside, peel all the garlic cloves, put them in a clean container, and then add the rice vinegar to the container, to cover all the garlic cloves, seal the container, and the garlic will turn green after more than ten days, and you can take it out and eat when you want to eat, and the vinegar of pickled garlic can also be used as a condiment for many dishes. I hope mine can help you, I wish you a happy life, if mine is helpful to you please give me a 5 star praise Oh, thank you for your support to me.

The steps to marinate garlic to make it delicious are as follows:Ingredients: fresh garlic, salt, aged vinegar, light soy sauce, sugar, waterless and oil-free containers, steaming drawer.

1. Clean the garlic.

2. Cut the stem of the fresh garlic with a knife.

3. Prepare half a basin of cool boiled water, then add 10 grams of edible salt to the cool boiled water, and soak the processed fresh garlic for at least 24 hours.

4. Take it out after soaking the mold hole, control the moisture first, and then put it on the steamer to dry the moisture.

5. Add about one kilogram of water to the wok, then add about 200 grams of aged vinegar, about 200 grams of light soy sauce and about 100 grams of sugar, and boil over low heat.

6. After the fresh garlic is dried, put it into a waterless and oil-free container, pour in the juice that has been cooled, then seal it, marinate for about 20 days and then eat.