Nutritional value: Garlic has the phytochemical allicin, which can lower cholesterol. Pungent in taste, warm in nature, warming the spleen and stomach. Garlic is the bulb of Liliaceae plant garlic. It has a peculiar smell and spicy taste, which can also promote appetite and help digestion. Garlic can protect the liver, induce the activity of liver cell detoxification enzymes, and reduce the formation of carcinogens. At the same time, allicin can inhibit the activity of cancer cells and help prevent cancer. It can lower cholesterol, lower blood pressure and prevent atherosclerosis. It can also be used for detoxification, stomach strengthening, insecticide, antibacterial, antifungal, and cold prevention. Modern research garlic has anti-rheumatic effects, and even can prevent AIDS. Since garlic can regulate insulin, it can reduce the condition of diabetic patients. Antioxidant is better than ginseng and can resist aging. Eating more garlic can also prevent lead poisoning. It is rich in protein, six times as much as onions, and is rare in vegetables. Garlic contains balanced fat, carbohydrates, amino acids, vitamins B1 and B2, calcium, sodium, ascorbic acid and other nutrients. Because garlic can not only season, but also prevent disease and fitness, so it is known as "natural antibiotic".
Garlic can be eaten raw, but excessive consumption may cause stomach ulcers and anemia. Eating on an empty stomach can cause acute gastritis. If it is cooked garlic, its irritation will be weakened when it is eaten, but its effect on the human body will also be weakened, and its bactericidal effect will also be reduced. Do not drink hot soup or tea immediately after eating. The consumption of garlic is three to four cloves of cooked garlic or one to two cloves of raw garlic a day, or every other day. Long-term consumption of raw garlic will harden the intestines and cause constipation. Regular consumption of garlic will also kill the normal flora in the intestines and cause skin diseases. One of the shortcomings is the bad breath after eating raw garlic. Drinking milk, lemonade, chewing tea, coffee beans, chewing gum, black dates or hawthorn, drinking a cup of strong tea, etc. can effectively remove the smell of garlic in the mouth. Sprouted garlic has little therapeutic effect; and too long marinating time will destroy its active ingredients
Cooking method:Garlic is the basic seasoning for all kinds of dishes. Be careful when you put it in hot dishes. The longer the garlic is cooked, the lighter the garlic taste. The garlic can be easily peeled off by crushing it with the back of a kitchen knife, and then it can be easily mashed. Garlic can be eaten raw, mashed in juice, stir-fried or chopped for cold dishes. The taste of raw, dried garlic is spicy and pungent, while garlic with moisture is much milder. Don't let the garlic burn off when cooking, otherwise the taste will become bitter and spicy. Garlic is suitable for almost all savory dishes, and it is also suitable for use with most herbs and spices. Simmering the whole garlic will have a sweet and nutty taste, if it is cut and boiled, the taste will be more choking.
Special attention:
raw garlic irritates the stomach, and it is not recommended to eat raw; sprouted garlic has higher nutritional value, and many plants have this situation, such as peanut sprouts, soybean sprouts, sprouted brown rice, onion sprouts and sprouted soybeans. After sprouting, not only can it be eaten, but its nutritional value is higher.
Cantonese Dietary Recipe: 
English CookPad：
Harvest Season: December to March
