There are garlic bulbs that you are best not to buy because they are not delicious or even harmful to health.
Garlic is an indispensable daily spice. Garlic is used to add to sauces or other dishes. Garlic is sold a lot in the markets, so buying this spice is not difficult. However, if you are observant, garlic is divided into many types, not all are delicious and nutritious. Here are 4 types of garlic you should not buy.
1. Garlic is too white or dark in color
Many people when buying garlic often think that garlic has a very white outer skin, large, shiny bulb that is delicious and clean. In fact, the nutritional value of this type of garlic is lower.
In general, you should choose garlic bulbs that have a white outer skin with a hint of purple, or the whole skin is purple. This type of garlic has a relatively high nutritional quality and is very aromatic.
Note, if the peel of black garlic means that during storage, if not well preserved, the peel will start to get mold. Such garlic is absolutely not buying.
2.The garlic sprouted
Take a look at the top of the garlic, if you find it sprouted, I advise you not to buy.While sprouted garlic is not toxic, even has many health benefits, but overall, the sprouted garlic. When it comes to cooking, its taste is no longer as good as the un-sprouted garlic. Buying and preserving is also not beneficial, so when choosing garlic, you should choose garlic that is not crushed, does not sprout.
3.The garlic is too soft
When choosing garlic, we often hold the garlic bulb to gently squeeze to see if it is fresh and firm or not. Fresh garlic with enough moisture to touch will be very hard, if you see the tender garlic, it means it has been too long, losing moisture, smell. The taste is very bad … If it is saggy after being crushed, the garlic inside is definitely damaged, degraded, and should not be bought.
4. Garlic is broken
When buying garlic, it’s best to choose bulbs that are as intact as possible. Do not buy tubers with damaged or cracked cloves, as garlic contains a lot of bacteria and dirt, poor storage will degenerate and turn black, so if you want to have safe garlic bulbs, choose full tubers. regular, no shrimp spoilage.
It is also important to store garlic in a well ventilated, cool, cold storage place that can inhibit the germination of garlic.It can also be left in a net basket and hung on a balcony. in a well-ventilated place.
Refer to a few dishes from garlic:
GARLIC POTATO CHILI POTATO
Resources:
- 500gr garlic
Chili: about 10 fruits
400ml rice vinegar (or fruit vinegar)
2 teaspoons of salt
1 cup old boiling water
Making:
- Garlic peels off the outer shell. Next, wash off the garlic cloves.
Then prepare 1 cup of old boiling water and add 2 teaspoons of salt.
Put the garlic in a bowl of old boiling water with dilute salt soaked for about 10 minutes. This will help the garlic dish soaked in vinegar always be crispy white.
After soaking in boiling water, remove the garlic from the basket to drain.
Put garlic and chili in a clean jar, followed by vinegar to cover the chili and garlic.
SWEET CHILLI GARLIC
Materials:
- 4 garlic bulbs (choose new and young bulbs, types with cloves)
6-7 red chili (frozen or fresh)
250ml white vinegar 5%
250ml of water
70g of sugar and 1 tablespoon of sugar used when soaking garlic at first
10g salt
Making:
- Peeled garlic, sliced as thick as you want, remember to remove the inner core, which makes the garlic taste more pungent and not delicious.Pour 1 tablespoon of sugar in the same water just enough to soak for 10-15 minutes ( This step helps to remove the pungent odor of the garlic).
Rinse several times with cold water, let it dry, spread out to dry in a windy place for the garlic to dry quickly, while waiting for the garlic to dry, cook the vinegar.
Put vinegar, water, sugar, salt in the pot, boil it for about 5 minutes, then turn off the heat, let it cool. Those who are less fond of sweetness, remember to reduce the amount of sugar a little bit!
Wash, dry, cut chili peppers to size
Put the garlic and chili into the sterilized pot / jar, add vinegar, cover and refrigerate.
About 2 days, the garlic is absorbent and delicious.
The shoots of chili served with pho, vermicelli, and shrimp noodles are all delicious.
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