Eating meat without garlic is half fragrant. Why eat garlic when eating meat?

Garlic can relieve greasy, contains alliinase and allicin, and can promote the absorption of vitamin B 1 in lean meat. Garlic also has certain medicinal value, which can play an antibacterial and anti-inflammatory role, and can prevent the infection of Escherichia coli or Shigella, but people with intestinal tract or gastric ulcer should reduce the use. As the saying goes, eating meat without garlic will halve the nutrition, so eat garlic when eating meat. The edible value of garlic is mainly reflected in anti-inflammation, sterilization, improving immunity, resisting digestive tract infection, reducing blood fat and promoting appetite. When eating meat, the right amount of garlic can also increase the retention time of vitamin B in food and better promote energy conversion.

Garlic can add flavor. Garlic itself has a strong taste and is a good condiment. No matter what food is mixed with garlic, it will turn into garlic. This flavor will add flavor on the original basis, which is why we usually put some garlic in cooking to enhance the flavor. It can not only increase the flavor of food, but also be beneficial to our health. Why not?

Garlic is mainly a seasoning ingredient, which we don't eat at ordinary times. We just say that garlic will be put in the dishes when cooking, so that the fragrance in garlic will be sent to the food, and eating garlic has many benefits to the human body, especially in the northeast, people put green onions and steamed buns every day. In fact, this is also the local food culture.

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