Black garlic(hei suan )

Black garlic

Introduction:

"Black garlic", also known as fermented black garlic, has the effect of anti-oxidation and anti acidification. It is especially suitable for people with high nutritional value and "sweet, soft and glutinous" taste. It is gradually recognized and accepted by people, and is gradually moving towards people's life. After eating, there is no garlic smell, which is not possessed by ordinary garlic. (Baidu) family practice is to put a special pot to boil and extract, and the black garlic made by myself doesn't look good. It belongs to the kind of temperament that I'm ugly and I'm not gentle. "

Production steps:

Step 1: prepare single garlic or common garlic as shown in the picture, wash it clean, control the water content, or peel off the outer layer of unclean skin.

Step 2: put the garlic in such a sandwich pot

Step 3: close the cover, plug in the power and follow the corresponding procedure.

Step 4: This is a good black garlic

Step 5: This is the black garlic sauce in the sandwich pot.

Step 6: take one or two spoonfuls of black garlic juice and drink it with water and put a little honey on it.

Step 7: the black garlic should be dried in a dryer for several hours after several days of ventilation and drying. The way to eat health care is to eat a few every day, or eat with other dishes, or make preserved garlic.

Materials required:

Garlic: 800g

Honey: right amount

Note: do not add water, salt, sugar, nothing.

Production difficulty: ordinary

Process: others

Production time: several days

Taste: other

Chinese PinYin : Hei Suan