Cong Jiangsuan has always been a must-have seasoning vegetable for Chinese people. Onions to taste, ginger to boil, garlic sterilization, Xiaobian today is one of the three - garlic. Garlic, often referred to as garlic, is spicy and spicy. It is an essential seasoning in the kitchen. Because it has a pungent odor, many people keep it away from it. Some people call it a "social killer." Although the smell of garlic is special, its efficacy cannot be underestimated. Let's take a look at the detailed effects and functions of garlic and the taboos for eating it.
Can vinegar soak garlic turn green?
Can eat.
After the summer, new garlic was listed one after another. Many people liked to marinate some garlic and slowly enjoyed it. Sometimes uncovering the sealed altar lid will reveal that the original white garlic has been marinated green, suspected of being poisonous and not edible. In fact, the green pickled garlic is not poisonous and can be eaten with confidence.
Some farmers in northern China have used garlic to add salt and vinegar, pickled garlic and garlic. The marinated garlic is not only garlic, but also green, appetizing, but few people know that pickled garlic turns green. s reason. In fact, pickled garlic does not turn green because it contains chlorophyll in the marinated garlic bulb. It produces green through sunlight like plants, but because it produces non-toxic garlic and garlic in the marinated garlic, garlic and garlic. When garlic is mixed together, garlic turns green.
As determined by relevant parties, the antioxidant ability of garlic oil is very strong. Therefore, eating green pickled garlic is not only non-toxic, but also the role of physical fitness.
Why vinegar soaked in garlic
Green vinegar is produced when vinegar bulbs turn green.
1. Many families in China have the tradition of making "La garlic". In the twelfth lunar month, the garlic is peeled, washed, peeled off, poured into rice vinegar, enclosed in small altars, opened on New Year's Eve, and made green, pleasant and delicious. Laba garlic." "Large garlic" does not produce sunlight during the production process. The green color produced is not chlorophyll but garlic green pigment.
2. Regardless of the traditional processed garlic products, such as Laba garlic, sugar garlic, etc., or modern processed garlic products, such as dried garlic powder, garlic flakes, garlic sauce, garlic, garlic oil, etc., processing will inevitably face the emergence of garlic In order to control and rationally use garlic green pigment products, it is necessary to clarify the mechanism of garlic greening first.
3. According to a recent study, the research team found that the green pigment of "La garlic" is actually composed of a blue pigment formed by a gentleman and a yellow pigment produced later. The process of producing pigments is to produce garlic aqua blue first and then turn into a green chlorophyll. The time for the production of the green chlorophyll is very short, that is, it is transformed into ligustrin. In the process of garlic processing, there is a report that green garlic has turned green at home and abroad, and the resulting green pigment is not a common chlorophyll, which is the same as the green pigment composition in the traditional Chinese food “Laxa garlicâ€.
4. From the material change analysis, the bioactive substances in garlic cells, such as thioaliphatic cysteine ​​sulfoxide and sulfur-containing compounds such as thiopropyl cysteine ​​sulfoxide, are produced by thiophene under the action of garlic enzyme. Sulfonates, propenyl thiosulfinates, allyl thiosulfinates, as precursors of garlic pigment substances, further develop green garlic.
5. Low temperature is a condition that breaks the dormancy of garlic, activates the enzyme of garlic, and causes green transformation. In the process of pigment formation, γ-glutamyl transpeptidase is essential. The formation of green wax “La garlic†is similar to that of onion redness. When allyl is present in combination with propenyl oxysulfide, green change occurs. Propylene oxysulfide is present. There is no allyl sulfide oxidation. When things happen, red changes occur.
By understanding what is going on with the greening of vinegar, we also have a lot less worries. The practice of vinegar and garlic is also relatively simple, and it has many functions and benefits our body. Usually if we have high blood pressure at home. Patients with onychomycosis can often make vinegar with garlic, which has no side effects on our body.
Laba garlic with what good vinegar
The method of foaming the "La garlic" is simple. Peel the garlic into the old skin, put it in a small altar, immerse it in vinegar, and seal it until it is unsealed on New Year's Eve. At that time, the clove is green and blue, and a lot of spicy taste is removed. The taste of vinegar also adds a lot of garlic. Garlic aroma vinegar is dissolved together, and it is the best condiment to eat dumplings.
To make a delicious Laba garlic, the key is to pick garlic and vinegar. One is best to use purple garlic. Violet garlic clove vesicles are transparent, garlic clove is solid, foaming and fragrant. The second is to use rice vinegar. The rice vinegar is pale and the color of the garlic has been soaked. The taste is sour and sour. The aroma is sweet and slightly sweet. The third is to place it at a low temperature.
Why do you need to use rice vinegar to make Laoca garlic? The rice vinegar is pale and the color of the garlic has been soaked. The orange is green, the taste is mild and mild, and the aroma is sweet and slightly sweet. The balsamic vinegar soaked in black color and garlic, garlic is not green enough, poor taste, especially fumigation vinegar, slightly savory, perhaps this is exactly what it is. Can not use white vinegar, white vinegar is not pure grain brewing, can not guarantee the taste.
Garlic taboos
1, Yin Huo-wang, mouth tongue sores patients do not eat garlic, because garlic is Xin Wen food, will produce heat.
2. Eye disease patients should not eat garlic. "Garlic is 100% beneficial and has a single eye," and the garlic is pungent. After taking clear eyes, it will cause eye damage.
3, avoid excessive consumption of garlic. Excessive consumption of garlic can cause internal fire, which can cause irritation to the eyes, causing blurred vision, memory loss, and tinnitus.
4, fasting should not eat garlic. Garlic is mild and spicy, it will stimulate the secretion of gastric juice, fasting will cause damage to the gastrointestinal tract, trigger gastroenteritis and so on.
5, digestive tract disease patients eat garlic.
6, diarrhea patients should not eat garlic.
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