Preparation and nutritional value of sugar garlic

Sugar Garlic

Peel the new garlic in spring, leaving only one or two layers of tender skin, wash it and soak it in light salt water for half a day to a day. Take out the garlic soaked in salt water, drain the water, and put it in a jar, add soft white sugar and water, and let the sugar melt quietly. Add water to seal the jar and put it in a cool place. The garlic can be eaten after pickling for two and a half months. Sugared garlic is originally a hot food, and eating too much can easily cause liver fire, but the sugared garlic soaked in white vinegar and sugar not only reduces the spiciness of garlic, but also its hot and spicy nature becomes milder. Therefore, even people with yin deficiency and hyperactivity of fire can eat some. Especially when eating meat with more fat, sugared garlic is sweet and sour, with garlic fragrance, not spicy, and relieves greasiness and fishy smell.

Nutritional value of sugar garlic

1. Pickled garlic can remove greasiness and promote digestion and absorption.

2. Garlic can protect the liver, induce the activity of liver cell detoxification enzymes, block the synthesis of nitrosamine carcinogens, and thus prevent the occurrence of cancer.

3. The antioxidant activity of pickled garlic is better than that of ginseng. Regular consumption can delay aging. It can effectively prevent and treat lead poisoning for people who are often exposed to lead or are prone to lead poisoning.

4. Pickled garlic contains a capsaicin called propylene sulfide, which can prevent influenza, prevent wound infection, treat infectious diseases and repel insects.

Target Group

It is edible for most people.

1. Avoid eating it with mangoes to avoid inducing jaundice.

2. Pickled garlic is generally not eaten with tonic medicines.