#basic introduction
Garlic has a specific smell and a spicy taste, which can also promote appetite and help digestion. Garlic can protect the liver, induce the activity of detoxification enzymes in liver cells, and reduce the formation of carcinogens. At the same time, allicin can inhibit the activity of cancer cells and help prevent cancer. It can be used for lowering cholesterol, lowering blood pressure and preventing atherosclerosis. It can also be used for detoxification, stomachic, insecticidal, antibacterial, antifungal, and cold prevention purposes. Modern research shows that garlic has anti-rheumatic effects and can even prevent AIDS.
Because garlic can regulate insulin, it can reduce the condition of diabetic patients. Antioxidant is better than ginseng, can resist aging. Eating more garlic can also prevent lead poisoning. It is rich in protein, six times as much as onions, which is rare in vegetables. Garlic contains balanced fats, carbohydrates, amino acids, vitamins B1 and B2, calcium, sodium, ascorbic acid and other nutrients. Because garlic can not only flavor, but also prevent disease and fitness, so it is known as "natural antibiotics".
Variety
Sort by skin color
(1) White garlic (less spicy), (2) Purple garlic, also known as red garlic (more spicy)
Sort by Garlic
(1) Single head garlic, (2) Eight heads garlic, (3) Multiple heads garlic Classification by garlic (1) Hu garlic, (2) Bear garlic
Buying method
Dried garlic flakes, garlic granules or garlic powder are available in the market. When purchasing, choose garlic that is not bruised, has a strong body, and is not moldy or sprouted. If there are black powder and plaques under the garlic skin, it is moldy. Those with large, thick and spicy garlic are preferred.
storage method
It can be stored in a paper bag and stored in a cool, well-ventilated place. Or peel it, wash it, dry it, put it in a plastic bag, seal it, and store it in the refrigerator. Or, without peeling it, put it directly into a plastic bag, seal it, and refrigerate it or place it in a cool place. If you can't eat it all at once, you can peel it and soak it in oil, put it in the refrigerator, or soak it in soy sauce and make it into a preserved food. It can also be fried, wrapped in cling paper and placed in the refrigerator. Can also be peeled and sprinkled with salt. Garlic can be stored in an uncovered container in a ventilated place.
#* Taboo crowd
Appropriate: Suitable for people with tuberculosis, animal sclerosis, cancer, hypertension, enteritis, colds, flu, etc. Taboo: Not suitable for people with constipation, dry mouth, mouth disease, chronic gastritis, gastric ulcer, liver disease, cough, eye disease, etc. Excessive consumption by young people of childbearing age will adversely affect their fertility.
#*Food compatibility
Affordable: eat with balsamic vinegar, beneficial to cardiovascular disease. Porridge with glutinous rice is suitable for tuberculosis patients. Decoction with orange cake and rock sugar can be used for children with whooping cough. With purslane decoction instead of tea, it can be used for enteritis bacillary dysentery. Serves with cucumber, pork, lettuce. Comparing with each other: Since honey and garlic have opposite medicinal properties, they should not be eaten at the same time. Garlic should not be eaten at the same time as onion, Polygonum multiflorum, Rehmannia glutinosa, Atractylodes, Danpi, Cangzhu, Fangfeng, Fuzi, Coltsfoot, etc.
Cooking tips
Dried garlic can be easily peeled off if first crushed with the back of a kitchen knife, and then easily mashed. Garlic can be eaten raw, mashed or sautéed, or chopped for use in salads. Raw, dry garlic has a pungent and pungent taste, while garlic with moisture is much milder. Don't let the garlic scorch while cooking, or the taste will become bitter and spicy. Garlic works well with almost all savory dishes and works well with most herbs and spices. Boiled whole garlic will have a glycolic nutty taste, if it is cut and boiled, the taste will be harsh.
#Remarks
Garlic can be eaten raw, but eating too much can cause stomach ulcers and anemia. Eating on an empty stomach can cause acute gastritis. If it is cooked garlic, the irritation will be weakened when eaten, but its effect on the human body will also be weakened, and the bactericidal effect will also be reduced. Hot soup or tea should not be consumed immediately after consumption. The consumption of garlic is three to four cloves of cooked garlic or one to two cloves of raw garlic per day, or it is more appropriate to eat it once every other day. Eating raw garlic for a long time can harden the intestines and cause constipation. Regular consumption of garlic will also kill the normal flora in the intestine and cause skin diseases. One of the disadvantages is the smell of bad breath after eating raw garlic. Drinking milk, drinking lemonade, chewing tea leaves, coffee beans, chewing gum, black dates or hawthorn, and gargling with a cup of strong tea can effectively remove the smell of garlic in the mouth. Garlic and marinating for too long will destroy its active ingredients
Common dishes
Fried crab with garlic, fried eggplant with minced garlic, onion and garlic soup, lettuce salad, etc.
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
