Professional of garlic

Usually we go to the supermarket to buy garlic, which kind of garlic will you choose? Black garlic is a very good starter at home and abroad, and has a very good effect on the body.

Speaking of black garlic, who is it? Although it looks black, you must not judge it. The nutritional value of black garlic is very high, not only can be eaten as a snack, but also a good ingredient for cooking soup. Black garlic originated in Japan, after the improvement of the production process in South Korea, it quickly became popular in Asia and even the world, and is known as "the emerging staple food of modern

cuisine". However, his taste is loved by some people and hated by others, and the polarization is obvious, but it has the effect of antioxidant and dietary therapy.

Garlic, belongs to the independent garlic, no cloves, it is relatively easy to deal with, only need to peel his a layer of skin, garlic granules full, allicin will be higher than ordinary garlic content, antibacterial effect is obvious.

Purple garlic skin is purple, garlic cloves uniform size. It contains anthocyanins, which are not found in white garlic and have antioxidant properties. Allicin content is high, garlic flavor is rich, but the spicy feeling is stronger than white garlic, raw spicy feeling is strong.

White garlic with white skin is lower than purple allicin, it is not so 'spicy', and it is easier to accept raw cold sauce.

Garlic bread ,garlic toast.Delicious.

#White garlic

#Purple garlic

#Solo garlic

#Black garlic

#Garlic bread