Foam garlic is a custom in northern China, especially in North China. As the name implies, garlic is made on the day of the eighth lunar month. In fact, the material is very simple, that is, vinegar and garlic petals. The practice is also extremely simple. Place the peeled garlic cloves in a sealed jar, bottle or the like, then pour in vinegar and seal it in a cold place. Slowly, the garlic soaked in vinegar will turn green and will eventually become green, like emerald jasper. Old Beijingers, as early as the eighth day of the twelfth lunar month, the atmosphere of the New Year’s day was a day of competition. In most parts of North China, on the eighth day of the twelfth lunar month, the practice of vinegar soaking garlic was called “La garlic.†China's traditional food - Northerners had Laba Festival with vinegar, sugar preserved Laba garlic, finished garlic was pale green, taste sour, sweet and tasteful, can relieve dry mouth, increase appetite. Why does the Laba garlic turn green after being marinated with vinegar? The study found that Laba garlic produced green, and some of its sulfurous compounds underwent structural changes under acidic conditions, resulting in the formation of two blue and yellow sulfur pigments, superimposed to become green. This kind of green is harmless to the human body and has some anti-oxidation effects. Can reduce skin aging and prevent diseases. To make garlic green, you must have a low temperature condition. Many plants in nature have such a clever characteristic that they must germinate at low temperatures before they germinate, because they think that this is the time when winter and spring are coming back. When the spring does not arrive, it germinates. Didn't the offspring be frozen to death? To wake garlic from its dormant state and start various enzymes, it must be after the low temperature. What if you want to eat early? Simple, just put it in the fridge. However, if wait until spring, garlic has passed a low temperature, then pickled garlic, nutrition is poor. What are the favorite nutritional values ​​of Laba garlic? Many people ask if garlic can not be said to be resistant to viruses. At least it can sterilize it. However, the cured garlic has such health value? Why does it turn green after being marinated with vinegar? Indeed, people have long known that garlic is a powerful bactericidal substance that has a powerful killing effect on bacteria and mold. At the same time, allicin in garlic also has the effect of inhibiting a variety of tumor cells, in particular to help inhibit the proliferation of gastric cancer cells. In addition, garlic has a certain degree of immune enhancement, such as the activity of natural killer cells in animal experiments, increase the activity of peritoneal macrophages, and promote the transformation of T lymphocytes. Therefore, parents will urge us to eat raw garlic when we are concerned that the leftovers do not have enough heat, or if we are worried that eating cold dishes and outsourcing foods may be contaminated by germs. Health Effects: Help digestion, prevent influenza, anti-oxidation is more effective than ginseng, eat and delay aging Laba garlic not only tastes good and sells pleasantly, but its 6 major nutritional effects are also quite good. 1, it is sweet and sour, there is garlic and not spicy, there is a solution to tired and help digestion; 2, can also induce the activity of detoxification enzymes of liver cells, can block the synthesis of nitrosamine carcinogens, thus preventing the occurrence of cancer. 3, Laba garlic's antioxidant activity is better than ginseng, regular food can delay aging, 4. Those who are frequently exposed to lead or those who are prone to lead poisoning can effectively control lead poisoning. 5, In addition, Laba garlic also contains a kind of caffeine called sulfurized propylene, its bactericidal ability can reach 1/10 of penicillin, has a good killing effect on pathogens and parasites. 6, can play a role in preventing the flu, preventing wound infections, treating infectious diseases and deworming. In addition, ordinary garlic is warm, eat more heat, and local stimuli, so Yin Huo-wang, head tongue disease are not eat, but Laba garlic without these taboos. Who should not be? What has its shortcomings, Laba garlic is no exception, Laba garlic because of the role of stimulating gastric acid secretion, therefore, suffering from gastric ulcer and gastric acid secretion are unfavorable. In addition, those who have already suffered from severe diarrhea should draw a clean line with Laba garlic because Laba garlic will increase the irritation of the intestinal mucosa and increase the symptoms of diarrhea. JIANGSU CLS TECHNOLOGY CORP.LTD , https://www.js-cls.com