This dish is considered a natural “antibiotic”, both fresh and crispy, eating very well

In spring, the weather changes from cold to hot, the resistance of children and the elderly is relatively poor, and they are prone to colds and coughs. Therefore, it is necessary to add useful dishes for the family to increase resistance and protect health.

There is an ingredient that is considered a “natural antibiotic of plant origin”, which is garlic. Garlic is very cheap and rich in nutrients. Garlic is the stem that grows from the garlic bulb but has ingredients. This vegetable contains many vitamins, minerals, cellulose, and is warm.

The bactericidal ability of garlic is very strong, because it contains two types of bactericidal substances, capsaicin and allicin. Capsaicin’s bactericidal ability can reach 1/10 compared to penicillin. Allicin may help prevent certain cancers and may help lower blood sugar, cholesterol, and blood pressure. It can help muscles recover from exercise and protect against infections.

Eating a lot of garlic has a very good effect on killing bacteria and parasites that cause disease, while cleaning the intestines and deworming, preventing flu. Besides, garlic is also rich in cellulose, so it stimulates the large intestine to defecate and regulates constipation. At the same time, it is rich in vitamin C, which can protect the liver and help with detoxification.

Here is how to cook pickled garlic gooseberry, eat it spicy, crunchy, delicious and retain maximum nutrition.

Material: 2 kg fresh garlic, pepper, dried chili, star anise, coriander leaves, cinnamon, ginger, light soy sauce, white vinegar, white wine, salt, rock sugar.

Making:

Step 1: Wash the garlic with clean water, drain, cut off the old part because this part is not crispy. Cut the garlic cloves into 3-5cm pieces and put them in a pot.

Step 2. Add 2 tablespoons of salt to the garlic clove, wear gloves, mix the garlic and salt together, leave to marinate for 2 hours separately.

Step 3. Wash all spices with water, drain and put in a bowl, add an appropriate amount of white wine to soak, which has the effect of eliminating bitterness and creating aroma.

Step 4: Take out the spices, put in the pan and stir slowly over low heat, when the aroma is fragrant, pour 1 bowl of soy sauce, 1 bowl of vinegar into the pot. Add 1 cup of water to boil, continue to cook for 5 minutes, then turn off the heat and let cool for later use.

Step 5: Garlic has been marinated to drain the water, squeeze it with your hands to dry it out.

Step 6: Put the garlic in the bowl, add a handful of rock sugar and then pour in white wine, finally pour in the cooled seasoning water, stir well with chopsticks so that the seasoning water completely covers the garlic.

Step 7: Close the lid and marinate overnight, when the garlic changes color. Take a few clean glass containers, sterilize and then dry, add garlic and seasoning water, close the lid, put in the refrigerator, to eat gradually. This dish can be eaten within 1 week.

Advice:

1. To make pickled garlic gooseberries, garlic gooseberries do not need to be blanched, just marinated with salt to reduce water and have a crispy taste.

2. Spices soaked with white wine to remove bitterness and astringency, cook more fragrant.

3. All pots, bottles, chopping boards, kitchen knives and other utensils during the soaking process must be sterile without water and oil so that the pickled garlic will not be damaged and the storage time will be long.

4. Pickled garlic after making, should be put in the refrigerator, not in a place with high temperature.