Effects of garlic soaked in soy sauce

In the northern region, when garlic is on the market in autumn, many people like to soak garlic in light soy sauce. This can give the garlic the flavor of light soy sauce and preserve the unique taste of garlic. It can be used for cooking and can also be eaten as a kind of pickle. Adding chopped green onions and garlic has certain health benefits. It can protect the liver and is also good in preventing cardiovascular diseases.

The role and efficacy of raw soy sauce and garlic

1. Soaking garlic in soy sauce can protect the liver

Garlic soaked in light soy sauce can protect the human liver. The selenium content in garlic soaked in light soy sauce will increase. After entering the human body, it can participate in human blood metabolism and remove various toxins from the blood, thereby reducing the burden on the liver and improving liver function. It also plays an important role in protecting the liver and reducing the occurrence of liver diseases.

2. Soaking garlic in soy sauce can prevent cardiovascular and cerebrovascular diseases

Garlic soaked in soy sauce can inhibit the accumulation of fat in blood vessels, and can also inhibit blood vessel aging and rigidity. It can also speed up blood flow and avoid platelet aggregation. It has a good preventive effect on common diseases in middle-aged and elderly people such as thrombosis and arteriosclerosis. In addition, garlic soaked in soy sauce also has a good effect on alleviating human diabetes, but do not add rock sugar during the soaking process.

3. Soaking garlic in soy sauce can detoxify

Detoxification is also an important function of garlic soaked in soy sauce. Garlic contains natural allicin, which can kill many pathogens in the human body and remove some accumulated toxins in the human intestines. Regular consumption can cleanse the intestines, detoxify and promote digestion. In addition, garlic soaked in light soy sauce has a certain preventive effect on cancer. The germanium and selenium it contains are natural anti-cancer ingredients, which can inhibit the formation of cancer cells after entering the body.

How to make garlic with soy sauce

It is easy to pickle delicious garlic. Just peel off the outermost old layer, wash it, put it in a container, add a few slices of ginger, 2 chili peppers, appropriate amount of rock sugar, salt, add appropriate amount of mineral water, and finally add white rice vinegar, add a few drops of rice wine, seal it and put it in the refrigerator. It can be eaten after about 10 days. The finished product has moderate sweetness, sourness and saltiness, the garlic is white and beautiful, the garlic flavor is fresh, rich and slightly spicy, the taste is crispy and tender, and it is very appetizing and refreshing.

If you like garlic pickled in soy sauce, you can change the recipe to a few slices of ginger, 5-6 chili peppers, an appropriate amount of brown sugar, a little salt, half of the soy sauce soaked, an appropriate amount of aged vinegar and fruit vinegar, then add mineral water until full, shake well, seal and put in the refrigerator, and it can be eaten after about 10 days. The finished product has the right amount of salty, sour and sweet taste. The garlic is black with a hint of red, the garlic flavor is strong and spicy, and the texture is crispy and chewy, which is very appetizing and refreshing.

You can use jars, bottles or other containers for pickling. The size of the container does not matter as long as it does not leak and the opening is sealed.