ABOUT BLACK FARLIC
Black garlic, also known as black garlic, fermented black garlic, is a fresh raw garlic, after high temperature and humidity fermentation box natural fermentation of 90~120 days. Zero addition, and does not produce fresh garlic spicy and stimulating garlic taste, has better nutritional value and therapeutic effect.
NATURE YOU CHOOSE
Garlic is produced in Dali, Yunnan, which is 2000 meters above sea level. The group has its own green food garlic planting and production base of 30,000 mu. Purple garlic, single head, choice.
120 days natural fermentation, higher quality
Maturely black garlic selected by grade and grinded carefully by hand one by one
METHOD OF EATING
A: as A daily snack, peel it and eat it directly. It is recommended to take 3-4 pieces per day
B: with meals or after cooking
Cold:Served with fresh vegetables, the crispness of the vegetables and the sweetness and softness of the black garlic complement each other.
Bubble water:As a daily drink to drink water, convenient and fast.
Soup:Add the muscle, spare ribs and other ingredients, remove the fishy taste, and cook a nourishing soup for your family.
Cooking:It can be used as a stir-fry dish. It is cooked over high heat to bring out the unique flavor of black garlic. The color combination is not monotonous.