The magic of garlic is that its various stages of "lifetime" can be used by people for food or cooking. It has a variety of uses and tastes very different. The best use of the law has been reflected in the body of garlic to the maximum extent. garlic Also known as garlic, garlic first class. Garlic is an indispensable seasoning in daily cooking. In the south, it is generally peeled off after use of the entire flap. In northern regions, it is usually shredded or sliced ​​after peeling. Allicin in garlic has a strong irritating odor, and the direct raw food tastes spicy, which can play an anti-inflammatory and bactericidal effect. However, people suffering from digestive diseases, liver diseases and eye diseases should try to eat as little as possible. Suitable for: cured garlic, mixed cold dishes, fried vegetables, or baked garlic. Head garlic The ordinary 1 garlic is composed of many small flaps, but the single head garlic is a whole bulb of a nearly spherical shape. The head garlic tastes more spicy than ordinary garlic, so the garlic is more scented, the appearance is more beautiful, and easy to peel. The dry skin of the head garlic is divided into two kinds: white skin and purple skin. Usually, the purple skin head garlic is more intense than the white skin head garlic. Suitable for: cold dishes, with fried vegetables or raw food. Garlic yellow Garlic yellow is cultivated in a certain temperature and humidity environment and in the absence of direct sunlight, it is cultivated with single cloves of garlic. Because there is no photosynthesis intervention, garlic yellow lacks chlorophyll, so the color is bright yellow, texture is soft, and fiber is less. The content of vitamin B in Garlic Yellow is more than double that of Garlic itself, and its spicy flavor is lighter. It contains more fresh garlic. Suitable for: stir-fried rice flour or garlic yellow pork. Garlic Also known as garlic sprouts and garlic. It is under the light conditions that the young seedlings of garlic grow to a certain period of young crops. The appearance resembles that of the small green onions, but the stems near the roots are slightly spherical. Garlic has the spicy flavor of garlic, but its irritation is much smaller than that of garlic and it is mostly served as a side dish. When buying, you should try to choose fine green garlic, the best stem is also a layer of purple skin wrapped, so that the taste of green garlic is the most delicate. Suitable for: Sichuanese twice-cooked pork or cooked with bacon. Garlic sprouts Also known as garlic sprouts, garlic, garlic cents. When the garlic grows for a certain period of time, the garlic stems near the root gradually become larger and the appearance of garlic is basically formed. The middle stem grows out of garlic. Garlic is about 40cm long cylindrical, yellow-green or dark green, spicy taste slightly lighter than garlic, often cooked as vegetables. When buying, try to pick light, slender garlic. Suitable for: It is an essential ingredient for making Mapo Tofu or frying with pork. New garlic The new garlic is both fresh and dried garlic, and is generally marketed every year from the end of April to the beginning of May. At this time, the new garlic skin is complete and moist. One of the garlic white, light and spicy taste, plenty of water. In northern regions, the new garlic is usually marinated with sugar and white vinegar to make it as candied garlic. When it is eaten in the hot pot during the winter season, it can be well removed. Suitable for: pickled sugared garlic or raw noodles with noodles. SHANDONG JOIN & SHARE AGRICULTURAL DEVELOPMENT CO., LTD , https://www.joinsharemushroom.com