It is said that garlic was brought back from the Western Regions by Zhang Qian, so there are also people called Hu Garlic, but when it was passed to Zhuge Liang, he called it Nine Leaves, because each plant has about nine leaves, and Mr. Zhuge values it because it can drive away miasma.
Botanically, garlic is listed in the genus Allium of the family Liliaceae and is one of the important crops.
Garlic is the name of the garlic plant, which is composed of three parts: garlic head, garlic leaf (garlic seedling, green garlic), and garlic.
Garlic varieties: From the perspective of the color of the garlic foreskin, it is divided into white-skinned garlic and purple-skinned garlic, and the purple-skinned garlic tastes stronger than the white-skinned garlic. Judging from the number of garlic stems on the plate or the number of garlic cloves, it is divided into large cloves of garlic, small cloves of garlic and single head garlic.
Garlic clove name: Botanically called garlic cloves as scaly teeth or side teeth, is the nutrient storage organ and reproductive organ of garlic.
Nutrition and value: Garlic cloves are what we call garlic, in addition to containing unique active substances, but also rich in polysaccharides, proteins, volatile oils, amino acids, vitamins and biologically active enzymes and trace elements and other substances, these ingredients are the material basis for the formation of its active mechanism, but also the main reason for being respected by all mankind.
Garlic origin: 1. Famous production areas of white skin garlic are: Shandong Jinxiang white skin garlic, Xinjiang Jimsar white skin garlic, Shanghai Jiading white garlic, Jiangsu Taicang white garlic, Shandong Cangshan white garlic, Zhejiang Pizhou white garlic, Guizhou Bijie white garlic and so on. 2. Purple skin garlic production areas are: Qinghai Ledu purple skin garlic, Henan Zhongmu purple skin garlic, Yunnan (Lijiang, Dali) purple skin garlic, Liaoning Anshan Gengzhuang purple skin garlic, Sichuan Neijiang Tianjia purple skin garlic, Jiangxi Yichun Shanggao purple skin garlic and so on.
Eating method or usage: Garlic made with Wang Mazi kitchen knife or chef teaching method, generally minced garlic, into granules, mixing vegetables can be, but if dipped to eat, such as eating dumplings or pork head meat, etc., it is better to mash into garlic paste, garlic paste has strong adhesion and stronger taste, especially conducive to oxidation.
The reason why purple garlic is purple skin is caused by the high content of anthocyanins, therefore, purple skin garlic is of better quality and is more suitable for pickling eight garlic, sugar garlic and so on.
After the break, the budded garlic head - more heart, but the garlic can also be eaten when it is sprouted, and the nutrition is not much reduced, but the taste is improved. To suppress garlic germination, tie the garlic tightly in a plastic bag or add a little peppercorn.
Note that plants that grow underground, although there are fewer pesticide residues than leafy vegetables, still have the problem of pesticide residues, and it is best to soak them in water or alkaline water when eating.
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