1. Garlic can be eaten raw, mashed, simmered, decocted, or mashed with juice for external application, sliced and grilled at acupoints.
2. Garlic with sprouts has little therapeutic effect, so it is not advisable to marinate garlic for too long to avoid damaging the effective ingredients.
3. Before the dish is cooked, add some minced garlic to enhance its deliciousness.
4. Adding some garlic cubes when cooking fish or meat can relieve the fishy smell and remove any odor.
When making cold dishes, adding some garlic paste can make the spiciness stronger.
6. Mix sesame oil, soy sauce, and garlic paste well, which can be used for dipping in cold noodles and dumplings.
7. Capsaicin is afraid of heat. It decomposes quickly when exposed to heat, and its bactericidal effect is reduced. Therefore, raw garlic should be eaten to prevent and treat infectious diseases.
Cooking use: as an ingredient, or as a seasoning and flavor correction. It is an indispensable cooking seasoning for home kitchens and banquets. If there is no garlic in various dishes, the taste will not be appreciated. It can also be made into garlic bread.