黑蒜 Black Garlic

26 Feb

黑蒜 Black Garlic

黑蒜是用新鮮的生蒜頭,連皮於高溫高濕的環境下,自然發酵而成的一種天然保健食品。我們知道大蒜本身就是非常好的保健身品,而黑蒜的功效更是以倍增值,黑蒜在進行發酵熟成的過程中,在強化了原來所固有的成份力量的其礎上,又產生了全新的成份,它的保健效果變得更加強大。在家自行製作一點也不困難,而味道也很不錯,甜中帶微酸,質感有點像軟糖般,除可當作零食外,也可用於烹調中西菜餚。

材料:          

蒜頭適量

廚房紙 2 張 

保溫功能電飯煲一個

做法:

  1. 選取優質完整、新鮮、不長霉點之蒜頭,將原個蒜頭清洗淨。
  2. 浸泡水份 30 分鐘,瀝乾備用。
  3. 把厨房紙圍放於電飯煲週邊內,將原個蒜頭放入電飯煲內,蒜與蒜間保持留有空隙位。
  4. 把煲蓋蓋好,按下保溫制,保持保溫狀態 15 – 20 天,(時間視乎蒜頭之大小) 把煲放於安全地方。
  5. 十五天後取出將蒜橫切,如果蒜辨呈烏黑光亮的颜色即表示成功了,取出放涼風乾 4 – 5 天,如天氣潮 濕,風乾所須的時間會比較長。

註:    發酵黑蒜之溫度約須 55 – 65 度之間,發酵 15 – 20 天就可食用,若要得最好功效就發酵40天。

Ingredients:          

Garlic (fresh and good quality ones preferred)

2 pieces of kitchen paper towels 

Rice cooker with keep warm function

Method:

  1. Wash the garlic as whole with skin intact.
  2. Soak garlic in water for 30 minutes, then drain and set aside.
  3. Arrange the kitchen paper towels along side of the rice cooker, then place the garlic upright in the rice cooker and leave spaces between each garlic(you can place approximately 15-20 bulbs of garlic in a 10-cup rice cooker) .
  4. Close the lid of the rice cooker and set it on the keep warm function for 15-20 days, do not open the lid during this period. Note the garlic will produce quite a strong smell, so place the cooker wherever you decide.
  5. After at least 15 – 20 days (or you may leave it for as long as 40 days for a more intensely flavour), cut one of the bulb as shown in the photo.  If the garlic flesh has turned black, then the they are ready and can be removed from the cooker.  Place them in a tray and let them dry for another one week in a cool place (it may take longer if the weather is humid).  Put them in a box and store in the refrigerator.

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