Introduction: Humans have been eating garlic for over 6,600 years. Although garlic is not particularly tasty, it has always been a popular food because, through practical experience, people know its many health benefits.
The Japanese are also a people who enjoy eating garlic. In 2003, they created fermented garlic—black garlic—which not only removes its pungent, strong spicy flavor but also enhances its original health benefits. In addition to strengthening the function of garlic's inherent active ingredients, black garlic also produces new active ingredients—S-allyl cysteine. Therefore, the health benefits of black garlic are 10 times greater than those of ordinary garlic.
Black Garlic Beef Cubes
Ms. Huang, a middle-aged woman, used to get tired easily, especially before and after her menstrual period, when her energy and physical strength significantly declined. After eating black garlic, the pain before her period lessened, she felt less tired after a full day's work, and she caught fewer colds.
Black garlic has a sweet taste and can be eaten as a snack, or used in cooking or to make soup. The following recipe introduces a Black Garlic and Black Chicken Soup:
Black Garlic and Oyster Mushroom Pasta
Ingredients: One black chicken, one head of black garlic with skin, one ginseng root, a small spoonful of goji berries, 5 red dates (pitted), and 5 longans (pitted). Salt to taste.
Method: Separately soak the ginseng, red dates, longans, and goji berries in hot water for about 5 minutes. Bring water to a boil, add the black chicken and other ingredients (except the goji berries). Bring to a boil over high heat, then reduce to low heat and simmer for 1 hour after 15-20 minutes. Add salt, and stir in the goji berries just before serving.