A member of the onion family, garlic's pungent flavor and aroma is an essential ingredient in Szechuan and northern-style cooking. Garlic benefits the Yang, the lungs and aids digestion of grains and meat. According to some modern medical reports, garlic is the powerful among all plants in resisting diseases and parasites.
Garlic is effective in curing cough and expelling phlegm. Garlic juice stimulates gastric juice secretion and thus, aids digestion. It also stimulates the intestinal wall, enhances absorption and kills intestinal parasites. It is beneficial for different intestinal disorders, like diarrhea, dysentery or constipation. Roasted garlic bulbs dipped in soy sauce is good dish for people having fever or feeling tired. Adding minced garlic in milk speeds up the recovery of common cold. Garlic wine made by soaking garlic in rice win for a month is effective in curing common cold. Stewed turtle or grass carp with garlic is good for beriberi patients by easing
|the swelling. Eating fresh garlic causes a stinging sensation on the tongue and in the stomach but a lot of Chinese just love it. Chopped fresh garlic with soy sauce makes a healthy and flavorful condiment.
When buying, look for plump, round heads that are free from sprouts. Once peeled, the cloves can be minced, chopped, crushed under the flat of a knife. The more finely the garlic is chopped or smashed, the stronger its flavor. Garlic can be found in powder, chopped, and paste form. While these preparations are practical, it is best to use fresh garlic for maximum flavor. Garlic should be stored in a dry and cool place and not refrigerated.
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