How can you tell if black garlic is good? Is black garlic good, is black garlic good?

1. The skin of good black garlic is complete and the appearance is brown.

2. See if there are any scars and trauma on the epidermis, and finally see if the black garlic cloves are formed.

3. Taste: Good black garlic products have a soft taste, sweet and sour taste, and no spicy taste. The black garlic that is more processed in place will have a fruity aroma and plum aroma, and if the spicy taste of the product is more serious, it means that the product production process is incomplete.

Black garlic is also known as fermented black garlic.

It is a food made with fresh raw garlic and fermented in a fermentation tank with skin for 60 to 90 days, and the trace elements in black garlic.

The content is higher, the taste is sweet and sour, and there is no garlic taste. It has antioxidant and anti-oxidation effects.

Black garlic is super high in nutritional value as well"Sweet, soft and glutinous"The taste is gradually being recognized and recognized by people, and is gradually moving towards people's lives. There is no garlic smell after eating, which is different from ordinary garlic.

I haven't eaten it, but watching the live broadcast of the anchor who sells black garlic, I feel disgusted when I eat it, and I personally think it shouldn't be very delicious, and I don't have the courage to try.

Black garlic looks very unacceptable on the outside, but the taste and texture are surprisingly good, and it is unforgettable after eating.

Many friends who have eaten it said that the taste is okay and not as unpalatable as imagined. After fermentation, the original oligosaccharides of black garlic are converted into fructose, which increases the sweetness of black garlic and makes it softer.

It's about the same as regular garlic. It's better nutrition.

Black garlic is fermented from fresh garlic, and the taste is sweet and sour, soft and glutinous, like preserved fruit. Black garlic removes most of the sulfide during the fermentation process, and it will not have a strong garlic smell, and the breath will be fresh as long as you drink a little water after eating. Black garlic is usually eaten directly by peeling the skin and making soup, and in recent years, Korean and Japanese cuisine, French cuisine, and some domestic chefs have also developed dishes about black garlic.

Shang Zhi eats black garlic.

Vomit, I almost didn't throw up, vomit, vomit.

Eating something will have some kind of miraculous effect, not to be effective after eating, but to reach a certain amount.

Even if you eat black garlic from a real research lab, it won't have any immediate miracle effects. Diet therapy is always a long-term effect.

The black garlic made this time is not black, it must be a little problem in the middle whether it is the temperature or the steps, and the next time you continue to improve the steps, there will always be a success.

Garlic is common according to the season of planting, spring garlic and autumn garlic. Spring garlic has a purple skin, also known as purple garlic, the garlic cloves are few and large, and the spicy flavor is strong, which is most suitable for raw food or seasoning. Autumn garlic, also known as white-skinned garlic, has a white skin and a light spicy taste, and these characteristics determine that it is most suitable for pickling.

Only the selection of autumn garlic for pickling can make it have flavor characteristics, sweet and sour slightly spicy, can be eaten directly. If spring garlic is pickled, it is not only spicy, but also easy to eliminate other ingredients. If it is used to remove odorous substances, it is the best material, and autumn garlic is poor.

Therefore, spring garlic is generally not pickled.

Garlic can also be divided into white garlic and black garlic according to the different colors.

White garlic is ordinary garlic, and black garlic is garlic that has been specially processed.

Fermented black garlic is produced by garlic after a period of time under the action of a certain temperature, humidity and special starter culture. After fermentation, garlic not only removes the unpleasant odor, but also does not change the effective nutrients of garlic, but also makes the content of the main active components of garlic reach 3 5 times that of raw garlic, and the antioxidant capacity reaches more than 5 times. The results of Japanese research have shown that black garlic has obvious effects of lowering blood pressure, lowering blood lipids, lowering blood sugar, preventing blood clots, preventing cancer, lowering cholesterol, anti-aging, and enhancing immunity.

Chemical Composition of Black Garlic:

Black garlic mainly contains amino acids, peptides, proteins, enzymes, glycosides, vitamins, fats, inorganics, carbohydrates and sulfur-containing compounds.

It's the secret of the craft, and if it's too easy to make, then it's nothing unusual. Once you master the craft, the mysterious becomes bland. For example, this is the reason when we make tofu.

I know that I happened to see the production method of this black garlic in the magazine of Skinny Beauty, and the black garlic made strictly according to the method in the book is not black at all. I don't know if it works?

It's just a name, just like brown bread isn't black.

Black garlic is just a name, just like black toothpaste, which is not necessarily black on the inside.

Black heart or red dear.

Black garlic is also made from white garlic

You can consult a doctor, and don't eat indiscriminately.