Introduction: It turns out that preserving garlic is so simple, not shriveled or germinated, not bad for a year, eat fresh garlic every day
Hello everyone, I am Xiaofeng, who loves food and life, "one meal at a time, the heart has a habitat." Wood, rice, oil and salt, love to rely on. Watch a tree blossom and enjoy three meals for four seasons. "Garlic is an important condiment in our lives, as the proverb says: "If you don't eat garlic when you eat, the aroma is less than half; Eating meat without garlic reduces nutrition by half. "Therefore, garlic has become a must-have for every household, but there is a problem that has been confusing everyone, that is, a person accidentally found that garlic has sprung up, and some are even shriveled, losing their heartache, not losing the taste and not tasting is not good, it's a pity, so how to solve this problem?
Garlic is rich in protein, riboflavin, crude fiber, calcium, phosphorus, iron, hydrochloric acid, ascorbin, of which volatile oil accounts for about 0.2%, with spicy and garlic odor, the study found that volatile oil contains a large amount of allicin has obvious bactericidal effect, fungi, bacteria or pests caused by infection, can play a role in prevention, therefore, garlic is very popular, usually basic families will prepare some, but how to buy back garlic preservation has become an important issue.
We often see such a scene, that is, the northeast wall is full of garlic, when eating to grab a head, that is very convenient, this is one of the rural ways to preserve garlic, so the wisdom of laborers is infinite! Then introduce two other rural people's soil methods for preserving garlic, it turns out that preserving garlic is so simple, not shriveled and not germinated, not bad for a year, eat fresh garlic every day, let's take a look together.
Soil method one: dry preservation, many people see the word dry will think of exposure to the sun, in fact, this is a wrong way of thinking, garlic can not be exposed to the sun for a long time, exposure will destroy the cells of garlic meat, so that garlic cloves become transparent, garlic smell, the correct way to dry and preserve is: buy back garlic to dry the moisture on the surface, and then take a handful of salt, put it in a pot and fry for 2 minutes and then put it out, cool and then seal it with a clean and breathable cloth bag, if there is no cloth bag, you can also wrap it with napkins or toilet paper. Then put the wrapped salt into a bag or jar containing garlic, and finally seal it and store it in a cool and airy place.
Principle: Garlic needs suitable temperature, humidity and air to germinate, and fried dry salt can not only kill bacteria, but also have stronger hygroscopicity, which can keep garlic dry, thereby extending the storage time of garlic.
Soil method two: sealed preservation, divide the purchased garlic into garlic cloves, then find a sealed jar, put the peeled garlic cloves into the sealed jar, and cover the jar. The principle is: the closed air will not make the garlic damp, and at the same time can inhibit the respiration of garlic, so that the two elements of garlic germination are curbed, and the garlic will not germinate and shriveled.
Life needs to be simple, a little simpler, these soil methods in life are simple and practical, it turns out that preserving garlic is so simple, it does not shrivele or germinate, and it is not bad to put it for a year, have you learned? After reading it, remember to share it with family and friends, give roses, and leave a lingering fragrance in your hands! I am Xiaofeng, I like the food shared by Xiaofeng, don't forget to pay attention to foodie Fengzi!
This article is original by foodie Fengzi, welcome to pay attention to communicate with you, so that everyone can benefit, the threesome must have my master~