What should I do if I eat too much garlic at once?

Milk: The bad breath after eating garlic can be eliminated by drinking a glass of milk. Lemon:

Sexual acidity, cold taste, can cure less intake, light mouth, remove evil gas in the stomach, detoxify alcohol, eliminate the peculiar smell in the mouth after drinking, and have the effect of eliminating food and strengthening the spleen, aromatic deodorization. Peel and eat the fresh grapefruit and chew it carefully. Kumquat:

It is pungent in nature, sweet in taste, and has the effect of regulating qi and relieving depression, dissolving phlegm and sobering up wine. It is very effective for bad breath with chest tightness and food stagnation, you can take 5-6 pieces of fresh kumquat, wash and chew. This formula has the effect of aromatic channeling, smoothing qi and strengthening the spleen.

Honey: 1 tablespoon of honey, 1 small cup of warm water, drink on an empty stomach every morning. Honey has the effect of moistening the intestines and eliminating decay, and is quite effective for bad breath caused by constipation.

Hawthorn: sour, slightly sweet and flat, has the effect of dissipating stasis and accumulation, clearing the stomach, and removing sour odor. Take 30 hawthorns, simmer yellow, boil soup, add a small amount of rock sugar, 1 small bowl each time.

Tea: bitter in nature, cold in taste, has the effect of quenching thirst, clearing the mind, eliminating food, removing annoyance and removing greasy. Gargling with strong tea or chewing tea leaves can get rid of bad breath.

For bad breath after eating garlic, mutton and other foods, use 1 pinch of tea, put it in the mouth in stages, chew slowly, and swallow slowly after the saliva dissolves the tea, and the effect is quite good.

It's amazing... You can actually eat too much garlic and brush your teeth

There are too many garlic sprouts to eat, so they can be refrigerated. Clean the picked garlic seedlings, put them in a basket to dry the water, then put them in a dry fresh-keeping bag or food bag, tie the bag tightly with a rubber band, and put it in the refrigerator room, and adjust the temperature of the refrigerator to about 1 degree.

Garlic sprouts that can't be eaten can also be frozen and preserved. Dry the garlic seedlings after cleaning, then put them in a fresh-keeping bag and put them in the freezer layer of the refrigerator.

Nutritional value

Garlic sprouts are rich in vitamin C and mineral nutrients such as protein, carotene, thiamine, riboflavin, potassium, calcium, and iron.

Its spicy taste is mainly derived from organosulfur compounds, which not only have the effect of dissipating food accumulation, but also can effectively prevent diseases caused by environmental pollution such as influenza and enteritis.

In addition, it has a certain protective effect on cardiovascular and cerebrovascular vessels, which can prevent thrombosis and protect the liver.

The above content refers to People's Daily Online--What is the difference between garlic sprouts, garlic sprouts, and garlic yellow in nutrition.

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Refrigeration method: After the garlic seedlings are fully pre-cooled, they are packed into baskets or crates, or directly stacked on the storage shelves, so that the storage temperature is controlled at about 1. Rapid oxygen degeneration method:

After stacking the garlic seedlings and sealing them with plastic tents, they are continuously pumped and filled with nitrogen for 3-4 times to reduce the oxygen content in the tent to 1-3%, and the oxygen content in the tent is controlled at 3% and carbon dioxide is about 10% during the storage process. Commanded by the <>

Refrigeration. After the garlic seedlings are fully pre-cooled, they are packed into baskets or crates, or stacked directly on the storage shelves, so that the storage temperature is controlled at about 1.

Rapid oxygen reduction method: After the garlic seedlings are stacked and sealed with a plastic tent, oxygen and nitrogen are continuously pumped and filled with nitrogen for 3-4 times.

Reduce the oxygen content in the tent to 1-3%, control the oxygen content in the tent at 3% and carbon dioxide at about 10% during storage.

Natural oxygen reduction method: After the garlic seedlings enter the tent, the plastic tent is sealed immediately, and the oxygen in the tent is absorbed by the garlic seedlings.

Gradually reduce the partial pressure of oxygen to 2-4%, and then measure and adjust it every day to keep the partial pressure of oxygen within the required range.

Carbon dioxide filling method: After the garlic seedlings are stacked and sealed with a plastic tent, a small amount of gas in the tent is sucked out first, so that the oxygen and carbon dioxide content in the tent are basically the same.

As the oxygen content of the tent decreases, slaked lime should be used to absorb carbon dioxide and reduce it accordingly. In the future, the oxygen content should be controlled at 1-3%, carbon dioxide 10%, and temperature 14-16.