Garlic can be eaten from germination to wilting, is there a big difference between the way people in

Yes, southerners will not eat garlic directly, but will eat garlic-scented food, such as garlic juice or garlic pork ribs, and northerners will eat raw garlic when eating, the method is very simple and rude.

There is a big difference between the north and the south, northerners love to eat raw garlic, and they have to eat half of the raw garlic when they eat noodles, and there is a saying that "if you don't eat garlic when you eat, your nutrition will be reduced by half". Southerners like to eat cooked garlic, which is served with stir-fried greens.

People in the north and south eat garlic very differently, northerners eat garlic as food, while southerners eat garlic as a condiment.

Garlic can kill bacteria, it can prevent some diseases, and some delicacies can be made with garlic. You can use garlic to make sweet and sour garlic, laba garlic, salted garlic, etc.

The production method of sweet and sour garlic is very simple, the raw material is garlic, and you need to prepare some salt, rock sugar, and white vinegar. You need to prepare a clean glass bottle and prepare some pure water. After buying the garlic, remove the outer skin and soak it in water to soak the garlic to remove the spiciness of the garlic.

You can choose white-skinned garlic because its taste is not too spicy, it is very crispy, it can be eaten raw, and it is best for pickled sweet and sour garlic. Boil the white vinegar, sugar, salt, and water, let the juice cool, then put the garlic in a glass jar, pour the juice into it, and close the lid of the glass jar. It can be eaten after marinating for about 50 days, and the sweet and sour garlic tastes refreshing and crispy, and it is not easy to spoil, and it is stored for a long time.

Laba garlic is also very delicious, you need garlic cloves, remove the roots, clean it, and control the moisture. Find a clean canned bottle, disinfect it with hot water, and wipe it off with a clean towel. Put the garlic cloves in a glass jar, add an appropriate amount of sugar, add an appropriate amount of white vinegar, cover the lid, and you can eat it in about 30 days.

Pickled food should not be eaten until after the full moon, so that the food can be marinated thoroughly. You can put the bottle of pickled garlic in the sun to dry, so that the garlic will turn green more easily. Laba garlic is not only delicious to eat, but also very beautiful in color.

Salted garlic is soy sauce garlic, which is very similar to the production method of sweet and sour garlic, which is to replace white vinegar with soy sauce. Remove the garlic skin from the outside, then soak it in water for a few days to remove the garlic and dry it. Boil the soy sauce, salt, sugar and water, pour it into a basin to cool, and then put the garlic in a clean glass bottle.

Pour all the spices into a glass jar and cover the garlic and you're done. You can eat salty garlic in about 50 days, so the garlic produced is not easy to spoil. Although pickled garlic is stored for a long time, butPickled food should not be eaten too much, otherwise it will affect your health.

Garlic is a very famous medicinal and edible plant of the folk, with strong antiviral ability, but also can protect the cardiovascular and cerebrovascular, garlic vitality is very vigorous, the right conditions will sprout. Here I will share with you the delicacies that can keep garlic for a longer time, sweet garlic, laba garlic and garlic paste.

1. The production of sweet garlic. Peel off the skin of the fresh garlic and wash it well. Put garlic, water and salt in a pot and marinate for two hours.

Add water, white vinegar, sugar and salt to the pot, then bring the marinade juice to a boil over high heat, cool naturally and set aside. To remove the moisture from the surface of the pickled garlic, you can use a hair dryer or kitchen absorbent paper. The marinade and garlic are then poured into a clean glass jar, taking care that the marinade must be submerged with the garlic.

After half a month, the sweet garlic will be made. Sweet garlic can last for at least a month in a cool environment.

Second, the production of laba garlic. Peel off the skin of fresh garlic and cut off the roots of the garlic to give the garlic more flavor and turn green the fastest. Wipe the processed garlic off the surface with kitchen paper or a dry towel.

In order to shorten the marinating time of laba garlic, white vinegar needs to be heated. Pour the white vinegar into the pot, add the same amount of sugar and salt to the white vinegar, and when the vinegar in the pot is hot, you can put it out for later use. Take a clean glass jar and pour the garlic into the bottle, then pour the cold white vinegar into the glass jar, the white vinegar should completely submerge the garlic.

The glass bottle is sealed for three days, and the laba garlic is ready to eat. Laba garlic will last longer.

3. The production of garlic sauce. Peel the garlic off the skin and cut off the roots. Then the garlic is minced in a blender, then placed in a mesh spoon and washed to remove the mucus from the garlic.

Heat the oil, pour the same important cooking oil and minced garlic into the pot, after the oil temperature is 50% hot, pour two-thirds of the minced garlic into the pot, stir continuously over medium-low heat until all the water is evaporated, then pour the boiled garlic oil into the other third of the minced raw garlic, stir evenly, take one-third of the oil and pour it into the stirring evenly. You can add pickled yellow chili sauce and salt to your taste, stir well and serve.

You can make pickled garlic, pickled garlic, sweet garlic, etc., because whether it is pickled or pickled garlic, a large amount of salt must be added, salt can inhibit the growth of various microorganisms, so that the food will not be active and will not rot, so the shelf life of garlic is long in this way.

First, sweet and sour garlic, second, minced garlic, third, dried garlic, fourth, dried garlic, fifth, make up the count, hang it in a ventilated place.

Roasted garlic, salted garlic, sweet garlic, laba garlic, egg garlic and other delicacies can make the garlic store for a longer time.

Stir-fried meat with garlic cloves, laba garlic, hydroponic garlic sprouts, or put them in the freezer for storage.

After the garlic sprouts, it does not affect the consumption, and the garlic after germination is the garlic sprouts, which can not only stir-fry vegetables to enhance the taste, but also have a variety of vitamins and other nutritional values.

Garlic is edible when it sprouts. The garlic sprouts we usually eat are harvested after the garlic is sprouted. There are many things that can be eaten after germination, for example, ginger is sprouted, and the sprouted place does not need to be cut off to be edible.

Mainly because the seeds of garlic are garlic cloves; The sprouted garlic is still edible, and the taste is not much different.

Garlic disturbed or tam sprouted can be eaten.

Under normal circumstances, garlic undergoes photosynthesis under the right temperature and sunlight, and the garlic head will sprout quickly and grow leaves. Garlic usually does not produce toxic substances during the various growth stages, as long as the garlic is not discolored, moldy, or rotten, it can be eaten even if it sprouts.

After the garlic sprouts, it is a garlic seedling, and the garlic seedling does not contain any toxic substances. It contains a large number of vitamins, dietary fiber and other nutrients, which can be eaten by ordinary people. After sprouting, garlic is rich in thiamine, riboflavin and spicy pigments, which have antibacterial and anti-inflammatory effects, which can prevent influenza and reduce the occurrence of intestinal diseases.

However, the nutritional value and freshness of garlic will decrease after sprouting, so the leftover garlic in daily life should be stored in the refrigerator refrigerator.

What to do if you have a lot of breath after eating garlic:

The best thing to do is to brush your teeth quickly. Or drink a glass of milk, coffee, green tea, or use a breath freshener, chewing gum, etc., which can help clear bad breath.

There's something weird about garlic, which is that in the heat of the season, it has to sleep (it only wakes up when it's at the right temperature). Therefore, it should be planted after it wakes up, otherwise in the hot season, it will still fall asleep after you plant it, and ignore you. Although chemical fertilizer is a factor that affects development, it is not a key factor for garlic, and the germination speed of garlic is to give nutrients with the help of the seeds themselves, so the general seeds are not good, which is directly related to the germination speed.

Only the rhizome is stretched out to digest and absorb fertilizer and water, which is harmful to the growth and development of buds, and the organic matter content of the general soil layer is rich and colorful, and the basal fertilizer, phosphorus and potassium fertilizer is abundant, and the field germination is fast and <>

When planting naturally, seed dressing is carried out according to the growth promotion drugs that get rid of the dormant state such as finch gerain or Bihu, which can also promote early budding and emergence, and produce vigorous seedlings. Tooth promotion is to have a high germination rate and neat budding, which is the basic foundation for the later management method. Therefore, Meili Xueyan feels that in the case of planting garlic, there is no need to intentionally make the garlic sprout quickly and grow and develop rapidly, especially in the autumn planting garlic, the growth and development of too many blocks is not conducive to winter.

If you want to take root and sprout, you must meet 3 conditions: temperature, moisture, and gas. In order to ensure that there are no problems with the seeds, these 3 conditions need to be achieved to allow the seeds to germinate.

The most suitable temperature for garlic germination is around 15 20 degrees, beyond this temperature will inhibit the germination rate of garlic, and the northern region planting garlic is all autumn, that is, the stage of the autumn tiger, the temperature is close to 30 degrees Celsius, even if it takes 5 10 days to sprout even if it is watered every day, and the germination is not neat, especially when planting garlic in summer, the temperature and vertical search degree is high, so we must put the garlic head under the appropriate temperature standard to be able to sprout quickly. Under the premise that the temperature is suitable, garlic seeds are used for about 2 to 5 days to promote teeth, and the planting is mostly dominated by ridge hole sowing and transplanting. Many good friends will immediately transplant the garlic seeds on the side of the ridge bed and <>

And ignore the whole process of the crucial topping. Garlic seeds have many layers of skin and a sturdy top cap, which is not good for budding, so in the case of transplanting, it is not only necessary to peel the garlic cloves apart, but also to remove the top cap. If the garlic cloves are encapsulated with garlic skin, if the storage is not reasonable, it is very easy to cause pathogenic bacteria, or there is moisture in the body, and it is necessary to carry out sun-drying to remove moisture and kill some pathogenic bacteria.

It can be spread in a dustpan and dried in the sun for 1-2 days to make it comfortable. Note that it is not necessary to put it on the ground immediately, and do not expose it to the sun to prevent sunburn garlic seeds.

You can first soak the garlic in water, hold it, and then soak it in the soil for sowing. Garlic can also be grown. There are also many areas in the south where garlic is grown.

Be sure to control the outside temperature and try not to have low temperatures. Fertilizer should be increased appropriately. The South is also possible.

Is it OK to eat sprouted garlic?