Hello everyone, today the editor will answer the following questions for you, about how to treat gout with raw garlic, and how to mature raw garlic. Many people still don’t know this. Now let us Let’s take a look!
Contents of this article
- Can you eat vinegar-soaked garlic for gout?
- How to dry fresh garlic
- Can I eat garlic for gout
- The fastest way to control pests with garlic
- The correct way to pickle raw garlic a>
- How to mature raw garlic
1. Can you eat garlic soaked in vinegar for gout?
Can you eat garlic soaked in vinegar for gout? Rheumatism keeps getting worse if it is not well controlled, and each attack will cause serious damage to the joints. This is a one-time damage, and irreversible joint damage may occur in the long run. It is recommended to avoid a high-purine diet, reduce or eliminate the consumption of various bone soups, animal offal, various alcoholic beverages, seafood products and purine-containing foods. High meat products, etc.
2. How to dry fresh garlic
Hello, fresh garlic Garlic can be dried by the following methods:
1. Drying method: Dry fresh garlic in a ventilated and dry place until it is completely dry.
2. Baking method: Place the fresh garlic in the oven and bake it at the appropriate temperature and time until it is completely dry.
3. Smoking method: Place the fresh garlic in the smoker chamber for smoke treatment until it is completely dry.
No matter which method is used, dried garlic should be stored in a dry, ventilated, and cool place to prevent rot or mildew.
3. Can gout patients eat garlic?
Can patients with gout eat garlic? eat garlic, Garlic is a low-purine food, but patients should not eat garlic during an acute attack because garlic has pungent effects. Patients should eat a light, low-purine diet. Patients should drink plenty of water, exercise appropriately, monitor blood uric acid, and cooperate with others. Medicinal conditioning that promotes uric acid metabolism. Please follow your doctor’s advice when taking medication, and pay attention to vitamin supplements.
4. The fastest way to control pests with garlic
1. Buy A few heads of fresh garlic, tender and juicy. Now is the season. It is best to use purple-skinned single-headed garlic. If you don’t have dry garlic, you can do it.
2. Peel the garlic, smash it with the blade of a knife, and then mash it into minced garlic. If you are inconvenient, you can chop it directly with a knife, but it is not mashed. Mud is good.
3. Soak the mashed garlic in water, rinse the garlic jar with water and pour it into it. Don\’t waste it. The water-adding ratio is 1:50. Two heads of garlic are basically mixed with one spraying bottle of water.
4. Leave it for 3 hours, then filter it at least 2 times, put the garlic water into a watering can, and it can be used for flowers.
Garlic water is very effective in preventing roses from insects. You can spray it a few times on the diseased leaves. If there are small black flies at home, you can also spray a few times around the plants. Next, the smell is a bit strong, please open more windows for ventilation. Spray once every two days, and you will see that the number of bugs is significantly reduced after two or three consecutive sprays!
Don’t throw away the filtered garlic residue. Bury it directly in the flower soil. It can not only provide fertilizer, but also drive away ants, nematodes and earthworms in the flower pot. , kill two birds with one stone. But don’t put too much. Generally, one tablespoon per pot of flowers is enough.
You can also put the garlic residue in a closed container for full fermentation. This fermentation process does not take a long time, generally it takes half a month. . But the smell is so bad that now I just threw it into the ground.
A florist inserted a budding garlic at home into a rose flower pot. As a result, the rose and garlic seedlings grew together, and there were no insects. Other flower pots All the roses here are infested with red spider mites, which shows that garlic does have an insect-proof effect, and its smell will make many insects dislike it.
5. The correct way to pickle raw garlic
1. Preparation materials: fresh raw garlic, salt, light soy sauce, dark soy sauce, sugar, ginger, white wine, sealed container.
2. Raw garlic processing: Peel off the outer skin of fresh raw garlic, leaving the innermost garlic cloves, remove the roots, wash with water, and then drain Moisture.
3. Prepare the pickling liquid: In a large bowl, add light soy sauce, dark soy sauce, sugar, and salt, and stir evenly. The sugar-salt ratio can be adjusted appropriately according to personal taste.
4. Add ginger: Cut the washed ginger into thin slices and put it into the pickling liquid.
5. Pickle raw garlic: Put the peeled raw garlic cloves into a sealed container, pour in the pickling liquid, and ensure that all garlic cloves are soaked in the liquid.
6. Add white wine: Adding an appropriate amount of white wine to the pickled raw garlic will help improve the taste and sterilization effect.
7. Seal: Cover the sealed container tightly to ensure a good seal.
8. Fermentation: Place the sealed container in a cool and ventilated place and marinate for 3-5 days. During the fermentation process, raw garlic will gradually absorb the flavor of the pickling liquid and become more delicious.
9. Edible: After the pickling is completed, take out the pickled raw garlic, which can be eaten directly or used as a seasoning.
1. When pickling raw garlic, keep it clean and hygienic to avoid external microbial contamination.
2. The concentration of the pickling liquid can be adjusted according to personal taste, but care should be taken to prevent it from being too salty or too sweet.
3. During the pickling process, the raw garlic can be stirred in time to make it absorb the pickling liquid more evenly.
4. When eating pickled raw garlic, an appropriate amount is enough. Excessive consumption may irritate the gastrointestinal tract.
6. How to mature raw garlic
Raw garlic refers to Freshly picked garlic usually has a clean skin and a refreshing taste. If you want to turn it into mature garlic, certain processing is required. Start by drying raw garlic in a well-ventilated area and allowing it to gradually dry out. At the same time, you can also wipe the outer skin clean with a paper towel or cloth, to avoid rot. After drying, store the garlic in a dry, cool place and wait for them to mature. In general, mature garlic will have a drier skin and a stronger flavor.
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