When talking about an item like garlic, it can be said that it is an indispensable seasoning in the kitchen. In many times, such a blind seasoning is very important when cooking, because many times such a seasoning can show the taste of the food well, and the taste can be said to be even more delicious. Good, and not only can garlic be used as a seasoning to cook it, but it can also be eaten raw. If you like this taste, you like it very much. How to preserve garlic without sprouting? Experienced people do this, and garlic will not scorch for a year.
The first method: cryopreservation
We first broke the bought garlic into one clove by hand, and then picked out the broken garlic, and sealed the other good garlic in a fresh-keeping bag. Then we can put the garlic in the refrigerator and freeze it. Generally speaking, garlic is prone to germinate as long as the temperature is higher than 5 degrees Celsius. At this time, we put the garlic in the fresh-keeping bag and put it in the refrigerator to ensure low temperature and prevent the humidity in the refrigerator from being affected. To the preservation of garlic, so this can prevent the phenomenon of garlic budding.
The second method: dry in the shade
Many people have the experience of "storing old garlic longer and easier". In fact, the main reason is that the outer skin of the old garlic is already dry, so it is not easy to rot. We only need to pull off the outer two layers of garlic to leave the inner garlic skin, and put the garlic in a dry and breathable net bag. Up. It should be noted that the net bag should not be placed in a place where it is easy to return to moisture or be directly exposed to the sun. It should be stored in a cool and ventilated place as much as possible. This can keep the garlic for almost a year. In some places, the garlic is braided. Weave it up and put it in a cool, ventilated place to dry, but this method has certain skills in it. You only need to put it in a cool, ventilated place that does not return to moisture to dry.
The second method: baking soda + ginger
We first prepare baking soda and ginger, paper towel, pour the baking soda on the paper towel and wrap it, then cut a few slices of ginger, put it on the paper towel, fix it with tape, and put it Put it into a clean plastic bag, and then put fresh garlic, tie the mouth of the bag, and hang it in a cool and ventilated place. Ginger has the function of keeping fresh, and the adsorption of sodium bicarbonate is very strong. Put it in a dry place so that the garlic will not sprout easily.
The last thing to deal with is that when we have a lot of garlic, it must be that this cold storage method is no longer effective, so at this time we can actually find a larger bag and prepare us. Put the garlic in, then you can put some ginger in this garlic, then put these two things together and sprinkle some edible salt, hold the bag tightly and place it in a cool, dry and ventilated place. .
No matter how difficult it is to store garlic, just sprinkle a handful and it won’t dry out for a year. The method is great! Have you learned it?
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