How to prevent garlic from sprouting? These methods are very practical

Garlic contains nutrients such as crude fiber, calcium, phosphorus, iron, salicylic acid, ascorbic acid, riboflavin, and protein, among which the volatile oil accounts for about 0.2%, with a spicy taste and a distinctive odor. Research has found that the allicin contained in the volatile oil has an obvious bactericidal effect, and has been proven to have therapeutic and preventive effects on infections caused by bacteria, fungi, or pests.

Garlic just loves to sprout, and how to store it is a problem. Besides placing it in a dry, ventilated place, we might also store it by deep-frying golden garlic; the method is to wash the garlic, air-dry it, remove the outer membrane, put it into hot oil and fry it until golden brown, and after the oil has drained off, wrap it in plastic wrap and put it in the refrigerator, so it can be stored for a long time.

After deep-frying, some of the pungent components of the garlic dissolve into the oil, but the golden garlic does not lose its flavor, and it is quite suitable for stir-frying and stewing. Moreover, deep-fried garlic is easy to store, and its nutritional value is retained in the garlic bulbs, making it a good way to handle garlic for household storage and for those who fear strong pungency.