Can you make black garlic in a regular rice cooker, how to make black garlic rice cooker how to make

Rice cooker to make black garlic.

Ingredients: 40 whole garlic or only garlic (purple garlic is the best).

Tools: rice cooker, bamboo mat, disposable wooden chopsticks (or bamboo, wooden shelves).

2.Put a bamboo mat at the bottom of the rice cooker, and then put a layer of garlic.

3.Put two disposable wooden chopsticks on the garlic head, put a bamboo mat, and put a layer of garlic, about 2-3 layers of garlic.

4.Fill the garlic pot with two-thirds, leaving one-third of the space to help with fermentation.

4.The rice cooker should be placed in a ventilated place. Cover the electric release pot, open the heat preservation switch, and ferment for about 14 days.

Keep it warm for about 14 days), do not open the lid during fermentation. The garlic smell will come out for the first few days, after which the taste will lighten. The closer you get to the successful fermentation, the lighter the flavor.

5.The fermented only garlic turns brown.

6.Take out the fermented garlic and remove the clothes to reveal the garlic flesh, which is dark enough to succeed. At this time, it is not edible, and it should be dried in a cool place for about 5 days until it becomes soft and glutinous.

7.Put it in a cool place to air dry for about 5 days, put it in a glass bottle or plastic bag, seal it and store it, and put it in the refrigerator to refrigerate for better flavor.

Tips:1It is best to choose freshly marketed, plump, purple garlic, garlic with a particularly strong aroma and sweet taste. The multi-clove garlic head is secondary.

2.Do not wash garlic with water.

3.It is best to choose a rice cooker with a lid that can be locked, put it in a ventilated place, and do not open the lid during the fermentation process.

4.A bamboo mat is placed on the bottom of the rice cooker to prevent the garlic from directly touching the bottom of the rice cooker and causing it to zoom. It is best not to use metal utensils in the rice cooker, and it is better to use wood, bamboo, or porcelain utensils.

5.The garlic heads should be placed evenly on each layer to avoid overlapping, so that the temperature can penetrate each garlic evenly to achieve the best fermentation effect.

6.Because different brands of rice cookers have different heat levels, the time and method required for each person to make them are also slightly different, so they should be adjusted or revised according to the needs of the rice cooker.

No, the rice cooker method on the Internet refers to Taiwan, which is not quite the same as ours, in addition, it costs electricity to make it yourself, it is not safe, the important thing is that you make it black, but the nutrition may be lost and become carbon, and the temperature and humidity are difficult to control. There are also requirements for garlic to make black garlic, so it is not recommended to make it yourself. It is recommended to buy ready-made.

Ordinary rice cookers can make black garlic, and after heating it once, it has been kept warm for 15-20 days to achieve the effect of fermentation.

Ingredients: garlic head, rice cooker.

1. Put a bamboo cushion on the bottom of the rice cooker to prevent the bottom from sticking.

2. Put a bamboo curtain on the top of the cushion, the hole should not be too small, and the garlic is easy to fall.

3. Place the cleaned garlic neatly on top of the bamboo.

4. Spread one layer and put a bamboo mat on it, and then put another layer until the pot body is eight minutes full.

5. Cover the pot and turn on the power, press the cooking button and wait for it to automatically jump to keep warm, and maintain this state for 15-20 days.

6. When the time is up, take out the prepared black garlic, peel it and eat.

Summary. About two weeks or so, you can take out a piece of garlic and peel it, cut it to see if the garlic inside has turned black. The fermented black garlic is a whole black brown egg.

Please ask the 1What are the requirements for a rice cooker? Can you make a regular rice cooker?

2. Is the holding time 12 days continuous? Can I open it in the middle to see it? Someone said that the lid was opened halfway through and sprayed with a little water?

Missing Sharp Thoughts 3How do you know if you have succeeded in ambushing? Thank you for the expert's reply to the Bureau.

Ordinary rice cookers are OK, yes, they need to be continuous, press the rice cooking button to change the mold and automatically jump to the keep warm button after cooking. It has been kept warm for half a month. During this period, turn on the rice cooker once a day, replace the garlic buried in the bottom layer, and replace the garlic in the middle and the garlic in the top layer in turn.

That is, the core is slowly opened once a day, and the garlic in the pot is divided into three layers, upper, middle and lower, and then kept warm.

About two weeks or so, you can take out a piece of garlic and peel it, cut it to see if the garlic inside has turned black. The fermented black garlic is a whole black brown egg.

You're welcome to hope mine can help you.

1. Clean the surface of the garlic and peel off the outermost coat. Pick out the broken garlic and leave the whole one intact.

2. Clean the rice cooker, put a little water to boil first, and pour out the water after sterilizing the pot. Then put a layer of bamboo strips underneath. The garlic is stacked layer upon layer on top of the bamboo strips in turn.

3. Cover the rice cooker after spreading it and press the cook button.

4. Press the cook button to automatically jump to the keep warm button after cooking. It has been kept warm for half a month. During this period, turn on the rice cooker once a day, replace the garlic in the bottom layer, and change the garlic in the middle and the garlic in the top layer in turn.

It is to open it once a day, divide the garlic in the pot into three layers, recycle it, and keep it warm.

5. In about two weeks, you can take out a piece of garlic and peel it, cut it to see if the garlic meat with a thin surface has turned black. The fermented black garlic is a whole black brown egg.

6. After about half a month of fermentation, black garlic will generally turn black, if the garlic heart has not been fermented well, the fermentation time should be extended appropriately. The fermented black garlic is packed in a basket and placed indoors for a day to cool and dry naturally.

7. Put the dried black attacker garlic in a sealed jar and put it in the refrigerator. Eat as you go.

Ingredients: 2-3 pounds of garlic.

Paper towel rolls 2 pcs.

Mechanical version of the rice cooker 4L or more 1 piece.

Steaming racks 2-3 pcs.

Homemade rice cooker to ferment black garlic.

Buy one-headed garlic, and of course multi-clove garlic is also available. Garlic is recommended. Choose the full, no worms, no rotten, when you buy it, gently pinch it to feel the inside is thick, and the appearance is not rotten.

Generally, the clothes bought in the market have been stripped, so there is no need for special handling or cleaning when you go home. If the roots are a little dirty, use a knife to cut them off, taking care not to break the skin.

Steaming racks, available online or in the market.

Place a steaming rack on the bottom of the rice cooker, then spread the garlic as neatly as possible, not too crowded.

After spreading, cut the paper roll in two parts and place it on the side of the pot to absorb the water.

Cover the pot, press the cook button, and it won't take long to automatically jump to keep warm, and it has been kept warm for 15 days, and the power cannot be cut off or the lid cannot be lifted halfway. The rice cooker is placed on the table with no clutter nearby, and it is enough to keep an eye on the power supply at all times.

After 15 days, the pot was boiled, and the garlic turned black when it was broken, which was a success. At this time, it will be a little wet, take it out and dry it slightly, and put it in a storage tank and seal it.

Tips:1The rice cooker must be the original mechanical version, someone recommended the triangle, I bought it this time, and it can be done without a non-stick coating. If you don't cancel the heat preservation function, it will keep warm.

Some people are worried about whether it will be bad if the power is not interrupted for 15 days, this is really to pay more attention to it, I'm fine, but the inner tank is injured and can't be avoided.

2.Paper towel rolls are indispensable and must be placed to absorb moisture and moisture.

3.The garlic must be fresh and not bad, otherwise the effort will be in vain.

Make it yourself, the fermentation conditions are not easy to control, it is better to buy ready-made.

Black garlic, also known as fermented black garlic, is a food made of fresh raw garlic and fermented in a fermentation box for 60 to 90 days with skin. It has antioxidant and anti-oxidation effects. The super high nutritional value of black garlic and the taste of "sweet, soft and glutinous" are gradually being recognized and recognized by people, and are gradually moving towards people's lives.

There is no garlic odor after eating, which is not possessed by ordinary garlic. Production method Use fresh raw garlic with skin and put it in a fermentation box with high temperature and humidity to ferment naturally for 60 to 90 days. Someone made it at home, here's how:

Put the cleaned fresh garlic with skin in the household rice cooker, adjust to the warm state and leave it for about 10 15 days. Alternative: 1. Put the whole unpeeled garlic in a clean container.

The container can be of any substance, as long as it is safe to withstand high temperatures and should be large enough to hold all the garlic. 2. The container is covered with tin foil. Wrap it as tightly as possible to prevent any contaminants from entering and prevent too much garlic aroma from wafting away.

3. Place the wrapped container in the oven and set it to around 60 degrees Celsius. You can also use the rice cooker to keep warm (in fact, only some rice cookers in China can keep the temperature at 60 degrees Celsius) or use other machines that can keep the temperature constant. Just make sure the temperature is kept between 55 and 65 degrees Celsius and that it doesn't turn off automatically.

4. Let the garlic ferment in the container for 40 days. Ferment to 10 days before serving, and for best results, you should wait a full 40 days. By that time, the garlic cloves will be jet-black in color, a little soft and a little sweet.

Tip: Use whole, plump garlic that is unpeeled and does not have mold spots. Because fermentation requires a high level of garlic quality, it is best to use the best garlic you can find.

I think that the difference in color from other people proves that there must be something wrong with it, and if it were me, I would not have eaten it if they were told that I could eat it.

Never open it, and the fewer times the better, 1Black garlic produces a very unpleasant smell during fermentation, and the more you open it, the stronger the smell becomes. It is the sulfide and allicin that are evaporated, which are harmless but can also be very uncomfortable for the eyes.

2.Black garlic not only needs the corresponding temperature in the fermentation process, but also needs a certain humidity to be able to fully play the role of yeast, the rice cooker itself only has a heating function and no humidification function, and the maintenance of fermentation completely depends on the moisture of the garlic itself. The more times it is opened, the more water is lost, and the black garlic will feel bitter after fermentation, and in severe cases, it will be carbonized and inedible.

I wish you success. Shang Zhi eats black garlic.