Preservation of garlic:

1. Hanging storage: When garlic is harvested, it is necessary to strictly select the garlic that is hung and stored, remove the garlic that is too small, rotten, damaged and damp, and then spread it on the ground to dry until the stems and leaves become soft and yellow, and the garlic skin is dry. Finally, 50- 100 pieces of garlic with the same size were woven and hung under a cool, ventilated and rainproof eaves to dry and preserve.

2. Storage and preservation: After garlic is harvested, remove loose petals, moth-eaten, moldy and injured garlic to avoid rain rot. A week or so, and then the second yard. Repeat this twice to dry all garlic, then transfer it to a ventilated place indoors, pile it in a storage room or bamboo basket, keep it in a low humidity and cool condition, and check it frequently.

Extended data:

How to eat garlic is the most nutritious;

1, fermented black garlic tastes good. After black garlic is fermented, the moisture content of garlic will decrease by about 50%, the sugar and amino acids will increase obviously, and the content of B vitamins will also increase. After long-term fermentation and heat preservation, the color of garlic changed from white to black due to Maillard reaction.

At this time, allicin has been degraded, and fructooligosaccharides and other components are decomposed to produce fructose, which enhances the sweetness. Therefore, the taste of black garlic is soft and sweet, which can be eaten by people who are afraid of irritating the stomach, let alone breathing, and is very popular among young people. However, the popular sayings such as "black garlic reduces three highs" and "black garlic improves immunity" should not be taken too seriously. If the daily consumption of black garlic is not large, it is difficult to achieve these effects.

2. Pickling promotes digestion. There is a tradition of pickling garlic in the north. Laba garlic, sweet and sour garlic and so on are all popular practices. They can retain all the mineral components in garlic and eliminate the spicy taste of garlic to a great extent, but their bactericidal effect will be lower than that of raw garlic. The extract of sweet and sour garlic contains antioxidant activity and has a certain inhibitory effect on cancer cells.

When cooking sweet and sour garlic at home, it should be brewed with vinegar. If you add a little sugar, the taste will be more delicious. Laba garlic will turn green after soaking, which is harmless to human body and has certain antioxidant effect. These two cooking methods have the functions of relieving boredom and promoting digestion, and are very suitable for eating with meat.

3. Eating raw is the healthiest. As we all know, garlic can kill bacteria, and it also has the effect of appetizing and helping digestion. Whole garlic contains alliin and alliinase. When garlic is crushed, these two components will interact to produce allicin, which is the main source of garlic's unique spicy taste. In addition, the content of trace element selenium in garlic is very high, and proper intake of selenium has an auxiliary anticancer effect.

Mashing raw garlic can effectively retain allicin and kill bacteria and viruses. But garlic itself is spicy, and it should not be eaten raw for more than 2~3 petals every day. Gastric ulcer, diarrhea or medication should not be eaten.

4. stew and eat to get rid of the smell. When stewing meat in soup, especially pork belly and large intestine, many people are used to putting a few cloves of garlic to remove the odor of ingredients. Stir-fry garlic first, then stir-fry it with other ingredients, and then stew it with water. After stewing, the odor of the ingredients has been removed, and allicin has been decomposed after stewing, and the taste is not spicy or even sweet.

This is because the pungent allicin is converted into sweet sulfur-containing substances, which increases the fresh sweetness of the soup. At this time, garlic is used as seasoning, and the loss of vitamins after long-term stewing is not considered.

People's Network-How to eat garlic is the most nutritious? Garlic is preserved in some way.

People's Daily Online-Do not eat garlic: Should garlic be eaten raw or cooked?