The practice of soaking garlic in honey vinegar, the practice of soaking garlic in honey

Vinegar is drunk with ginger and honey bubbles, which can be harmful to the eyes.

Vinegar can be appetizing, vinegar soaked ginger can promote blood circulation, cure colds, and increase resistance. It also has the effect of adjuvant ** arthritis.

Vinegar pickled ginger can regulate the spleen and stomach, the spleen and stomach are good, the qi and blood are sufficient, and the functions of other organs of the body are easy to ensure a normal state.

In addition, vinegar-soaked ginger is also very effective for chronic diseases such as hypertension and hyperlipidemia caused by the symptoms of yang weakness, as well as cold hands and feet. As the saying goes"Eating ginger in the morning is better than eating ginseng soup; Eating ginger at noon, tuberculosis; Eating ginger late is like arsenic", pay more attention when eating ginger.

Ginger has the effect of nourishing the stomach, preventing hair loss, preventing chronic diseases, and improving the body's yang energy. According to clinical research, vinegar pickled ginger can indeed maintain the normal function of the spleen and stomach, and more importantly, the function of the spleen and stomach is normal, and many problems are solved.

Honey also has some curative effects on some chronic diseases. Regular consumption of honey has a good auxiliary medical effect on heart disease, high blood pressure, lung disease, eye disease, liver disease, dysentery, constipation, anemia, nervous system disease, gastric and duodenal ulcer disease, etc. External use can also be used to burn, moisturize and prevent frostbite.

Peel the garlic, mix the honey and vinegar, put the garlic in it, seal and refrigerate and marinate.

We first prepare 6 catties of white honey, 5 catties of garlic, 180 ml of propolis liquid and an appropriate amount of vinegar, then peel the garlic and put it into a container prepared in advance, then pour in the pre-prepared honey and propolis liquid, and then add an appropriate amount of vinegar according to your taste, seal it and store it in a cool and dark environment, which can be eaten in about three months.

Ingredients: 6 heads of garlic.

White vinegar to taste.

Honey to taste.

The practice of soaking garlic in honey vinegar.

Peel and wash 6 heads of fresh garlic, dry them in controlled water and put them in a jar with a lid prepared in advance.

Pour the white vinegar into a jar and soak the garlic. Add the honey to taste and stir slightly.

Place the jar tightly sealed in a cool, dry place. After a while, you can enjoy the garlic after it changes color to yellow-green!

(1) Remove the fibrous roots of the garlic, peel off the garlic coat on the outside, and leave 2 or 3 layers of garlic coating.

2) Take the cleaning container, put in the garlic, stir with salt, and marinate for 1 2 days. This can have a disinfecting effect and also make the garlic easier to store;

3) Put the honey and vinegar into the pot to boil, let it cool, pour it into the container containing garlic, generally speaking, 500 grams of garlic need about 750 grams of honey, the total amount of vinegar is added according to its own taste, it is advisable to swallow the garlic cloves, no need to mix.

Buy fresh garlic, remove the outer skin, leave only a layer of tender skin inside, wash it and soak it in lightly salted water for half a day to a day, which can play a role in disinfection, and also make the garlic easier to preserve; Take out the garlic soaked in salt water, drain the water, put it in a jar or enamel jar, glass bottle, and add white sugar and white vinegar, generally speaking, 500 grams of garlic needs about 750 grams of sugar, and the amount of vinegar is added according to your taste; Finally, add an appropriate amount of cold boiled water, it is advisable to submerge the garlic cloves, do not stir, let the sugar melt slowly, close the lid on the container and seal it, and it can be eaten in about 2 weeks to a month.

Honey soaked garlic is a dish that is particularly beneficial to the body, especially can play a role in relaxing meridians and activating the meridians, so today I will talk about the practice of this dish!

01 Let's first process the garlic we bought, remove the shell, and then wash it.

02 After that, soak the garlic cloves in boiling water for a few minutes.

03 Then soak the garlic in 30% salt water to make the garlic taste better.

04 After that, find a closed container, add garlic and earth honey to soak together, remember that the honey must be overflowing the garlic, and it can be eaten after about a week.

1. Ingredients: Appropriate amount of garlic digging birds.

Liquor 10g

Vinegar Appropriate amount of rock sugar 5g

2. Method 1: Peel the garlic, cut the roots, and perforate it and pour it into a sealed jar.

2. Add 10g of liquor, 5g of rock sugar and white vinegar, seal and place in a warm place to marinate for 24 hours.

3. Take it out and enjoy.

Tips: Sulfur-containing compounds such as thioaliphatic cysteine sulfoxide and thiopropylcysteine sulfoxide in garlic cells generate thiosulfinate, propylthiosulfinate and allyl thiosulfinate under the action of allicinase, which are used as precursors of garlic pigment substances, and further garlic green transformation occurs.

Low temperature is the condition to break the dormancy of garlic, activate allicle, and cause green transformation. Glutamyl transpeptidase is essential in the pigment formation process. The formation of green pigment of "Laba garlic" has a certain similarity with the red change of onion, and the green change occurs when the allyl and propylene sulfur disturbance oxides exist at the same time, and the red change occurs when there is propyl sulfur oxide and the absence of allyl sulfur oxide.