Manufactur standard Fresh Ginger In Water - Fresh Garlic – Nongchuanggang

The most common varieties of garlic contain 10 cloves (or segments) with white skin. As a rule, the smaller the clove the stronger the taste! Garlic can be eaten raw or cooked. Raw garlic gives a strong pungent flavour, while cooking gives a more mellow flavour. Garlic burns easily , so take care when frying or sauteing. It can be used in vegetable and meat dishes, soups, dips, stir fries, braises and stews, or add whole unpeeled cloves into a roasting pan with meat or vegetables.

Garlic can be used for modulation salad, when doing the salad after cut it up and let it or make it into mashed garlic to join in, and when it’s done will make salad, with rich garlic sweet smell, in addition to this, people in garlic cooking meat or other meat ingredients dip, also can add right amount of garlic.

Garlic can also be pickled eat at ordinary times, listed on the fresh garlic, people can take the after wash fresh garlic peeling, sweet and sour sauce, into his own modulation to marinate it into sweet and sour garlic, may also directly to marinate it into salted garlic salt, can eat throughout the year, in addition to these ways, garlic can also be Fried to eat, also can boil water to drink, it is for human nutrition, and health body, prevent disease.

Garlic is a natural plant broad-spectrum antibiotic, garlic contains about 2% allicin, allicin has a strong bactericidal effect, it can react with the cystine of bacteria to form crystalline precipitation after entering the human body, destroy the sulfhydryl group in the biological sulfur amino group necessary for bacteria, so that the metabolism of bacteria appears disorder, thus unable to reproduce and grow.

Studies have confirmed that raw garlic has the effect of improving glucose tolerance in normal people, and can also promote the secretion of insulin and increase the utilization of glucose in tissue cells, so as to reduce the level of blood glucose.

Eating raw garlic daily can reduce allergic reactions, especially those caused by temperature changes. The best way to do this is to start eating raw garlic a few weeks before allergy season.