How many ways to eat garlic? How to preserve garlic?

Today I will share with you the tips in life, and these tips shared today are about the preservation of garlic. In our lives, garlic is a very important seasoning and has an irreplaceable position. Garlic is needed in many delicacies, such as garlic crayfish, garlic sauce, and various cold dishes.

When garlic is first put on the market, it has a spicy taste, plenty of moisture, and is very crisp, and it is very delicious, but if it is left for a long time, it will sprout, and even become shriveled, and there is no garlic fragrance. Therefore, the preservation of garlic is particularly important, today I will share with you 4 tips for preserving garlic, and then let's take a look at what these tips are.

First of all, I would like to share with you the first tip, before preserving the garlic, prepare a piece of ginger, clean the ginger, and then cut it into slices. The ginger slices can be cut a little thicker, and after cutting, we put them in the garlic, then put them in a plastic bag or plastic bag, and then put them in the refrigerator for refrigeration. The purpose of this is to take advantage of the effect of ginger on inhibiting the growth of bacteria, so that the preserved garlic will not sprout and will not dry up.

Next, I will share with you the second trick, first put the garlic you bought into a plastic bag or plastic bag, and then add an appropriate amount of salt to the bag, shake the garlic a little to make the salt even. Then we seal the fresh-keeping bag, and then put it in the refrigerator to keep it fresh, the purpose of this is to use the edible salt to have the effect of hygroscopic absorption, which can keep the garlic dry, so that the garlic is not easy to sprout, so that the garlic is not dry and flat for half a year, and it is not easy to sprout.

The third trick is to put two cigarettes into the garlic, the garlic is also put in a plastic bag, and then add cigarettes, the nicotine in the cigarette has the effect of inhibiting the growth of garlic, and the tobacco has the effect of absorbing moisture. Seal the bag with garlic and put it in the refrigerator to keep it fresh, so that the garlic will not spoil for a year.

The next thing to share is the last tip, first prepare a glass container, this glass container must be sealable. Wash the container first, then fully dry the moisture inside, and then put the garlic in this container after drying the water, then close the lid and seal it, and then put it in a ventilated and cool place outdoors for preservation. This preservation method can isolate bacteria and moisture in the air, making garlic less likely to sprout and not easy to dry up.

And the garlic preserved by this method can also be left for a year.

It depends on the region, some places are fried and eaten, some places are eaten raw, and some places are pickled and eaten.

Garlic is generally stored in a dry place away from light, at room temperature.

1. There are many ways to preserve garlic, if it is stored for a short time, it can be placed in a cool and well-ventilated place to avoid water, so that it is not easy to rot. It can also be stored by hanging on skewers, skewering 8-10 heads of garlic together and hanging them in a well-ventilated place.

2. You can also put garlic in the refrigerated area of the refrigerator, and it can also be stored for a long time.

3. Or prepare a dry jar, pick out the rotten garlic, and then put it in for preservation.

Garlic is more prone to sprouting, especially in a humid environment, so if you want to ensure that garlic does not sprout, you should first pay attention to the dry environment where it is placed, and dry the garlic. After the garlic sprouts, the nutritional value will gradually disappear, and it is not suitable for consumption, but eating it will not affect the health of the body, but the taste of the fried vegetables after the garlic sprouts is not so good.

Can you eat garlic when it sprouts.

Garlic sprouting is edible.

First of all, let's understand the process of garlic sprouting. After the garlic is harvested, the dormancy period is generally 2 to 3 months. After the dormancy period, at a suitable temperature (5 18), the garlic seeds will sprout quickly, grow leaves, and consume the nutrients in the stem.

Whether it is green garlic, garlic sprouts, or garlic cloves, no toxic substances will be produced during the transformation of each growth stage.

Therefore, 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. However, the edible value of sprouted garlic will be greatly reduced because it gives nutrients to "new life". Therefore, if you find that the garlic has sprouted, it is better to simply cultivate it and eat the garlic leaves that grow.

How to preserve garlic so that it is fresh and does not sprout.

Most people know that whether it is a human, a plant or an animal, the growth needs the support of oxygen, and the same is true for garlic. Knowing this principle, we can put garlic in a plastic bag, and then seal the mouth of the bag tightly, so that the carbon dioxide released by the garlic cannot be released, and the oxygen in the bag is getting less and less, and it also isolates the invasion of water, and the garlic will be in a dormant state, and it will delay germination.

Where is the garlic keisan preserved?

The most suitable storage temperature for garlic is 0, the relative humidity is between 70%-75%, it can be stored for several months, as long as it is above freezing point (close to 0), the lower the temperature, the longer the storage period.

Garlic is hardy and prefers drying, but it can also be damaged by freezing if stored at temperatures below -7. Therefore, the storage temperature should be between -7 and 0. In addition, garlic has strict requirements for humidity, the relative humidity is too high, the bulb absorbs water and is damp, the surface of garlic is easy to mildew, and gradually affects the internal quality.

The relative humidity is too low, the drying consumption is large, and the garlic is easy to dry up.

Care should be taken when storing garlic.

Garlic is most afraid of high temperatures, so when preserving garlic, never put it in a heated room. In addition, the plastic bag has poor air permeability, and using it to preserve garlic is easy to cause poor air circulation, raising the temperature in the bag, and also causing garlic to sprout or rot, if we can pay attention to these problems, then we can eat fresh garlic for a long time.

Garlic sprouts for a few days and can't be eaten, teach you to save the wonderful use of garlic, and put it for a period of time It is fresh.

1. Refrigerated storage. Below 5 crumbs of garlic will stop germinating and will be in a state of dormancy. The garlic should be dried before storage, if it is not dried, the garlic will rot due to excessive humidity.

The garlic is then stored in a dedicated cold store, which not only ensures that the garlic does not sprout, but also does not affect the quality of the garlic. The garlic should be dried before storage, if it is not dried, the garlic will rot due to high humidity.

2. Sealed storage. Put the garlic in a plastic bag and seal the mouth of the bag. In this way, the garlic that is sealed in the bag, the exhaled carbon dioxide gas cannot be released, which increases the concentration of carbon dioxide in the bag, relatively reduces the oxygen content, and at the same time lacks water absorption, and the garlic will be in a dormant state.

3. Buried storage: The width of the buried ditch is 1 to 1 meter. After the garlic is buried, it can not be checked at any time, in order to avoid the loss of rot and hail in storage, the garlic should be strictly selected for storage without disease and damage before burial.

1. Hanging and preservation; Fresh garlic can be stored by hanging after collection, but the necessary selection should be made before storage, and those garlic that is too small or have signs of decay should be removed, and then they can be placed on the ground to dry, and when the stems become soft, they can be braided together, and then hung in a cool and ventilated place to preserve them for a long time.

2. Container preservation; Fresh garlic can be stored in a container without a lid, and the container should be placed in a cool and ventilated place after being put in, which can reduce the impact of sunlight and heat on garlic, keep the garlic fresh to the greatest extent, and prevent garlic from germinating, which is the most commonly used fresh garlic preservation method in the family.

3. Refrigerated storage; Fresh garlic can be placed in the refrigerator for refrigeration, after the purchase can not be eaten, you can remove all the skin of fresh garlic, only retain a layer of skin on the garlic cloves, after processing, put them in the crisper box, seal them and then put them in the refrigerator, can be stored for two or three months without deterioration, and when eating, garlic is also particularly fresh.

1. First of all, the garlic is directly placed at room temperature, but it is best not to put it in a bag, so it will cause the garlic to sprout, so it is best to put it in a pot and put it in a ventilated and cool place.

2. Garlic can be placed directly in the refrigerator, but it is best to put it in the fresh-keeping cabinet, refrigeration is not conducive to the preservation of garlic.

3. The second is to make garlic into kimchi, because after the garlic is soaked, a certain amount of rock sugar is added, so that the soaked garlic is refreshing, delicious and delicious.

4. Then you don't need to buy too much garlic every time, you can buy it for two days at a time, so that even if the weather is hot, it will not sprout quickly, and you should pay more attention to buying garlic at the same time. Then the garlic is to avoid sunlight, you can put it in the cabinet, so that the garlic will not be exposed to the sun, and the natural garlic can be preserved.