Single purple garlic 3 ~ 4 kg
1 rice cooker or special pot for black garlic
Stainless steel steam rack 1
Zhu Da 1 (optional)
Hardcover paper
Practice of black garlic fermentation
I use this old-fashioned rice cooker, which is too old to use. Because the rice cooker has been useless for a long time, the functions of cooking rice, porridge and soup are broken, but the heat preservation is normal, which is just the function needed to make black garlic. I have been using it since I made black garlic, and it has become my royal black garlic pot. Steps of black garlic fermentation 1
Choose garlic. (It is recommended to choose a single garlic, which should be complete, fresh, full, insect-free, peeled and mildew-free. ) my batch of single garlic is super big, and the one-dollar coin becomes very small in an instant. The second step of black garlic fermentation
Soak garlic, wash garlic and soak it in water for half an hour, so that garlic can absorb enough water, otherwise it will be easy to paste the pot. The third step is to ferment black garlic.
After the garlic is soaked, take it out and drain it with a plastic drain net (about 20 minutes). The fourth step is to ferment black garlic.
Put a stainless steel steamer with proper size at the bottom of the rice cooker (preferably with feet, not flat, so as to keep the heat in the cooker higher and the bottom layer of garlic not too hot), put a bamboo pole on it (it doesn't matter if you don't have it, you can put some hardcover paper), prepare a piece of hardcover paper, cut it into several equal parts and put it around the pot respectively. This can play the role of heat insulation and water absorption. Step 5: ferment black garlic.
Step 6: Arrange the dried garlic layer by layer to ferment the black garlic.
After finishing, cover it with a clean absorbent towel (to prevent the steam from the rice cooker from dripping into the garlic) and let the black garlic ferment. Step seven.
After the above process, cover the rice cooker and press the cooking stall. Because there is no water in the pot, it will automatically jump to the heat preservation state soon. The eighth step of black garlic fermentation
This is the state (remember never to unplug the power supply)! Uncover the lid of the rice cooker every day and replace the dry towel once, so that you can observe the situation inside and let the steam in the pot evaporate. Step 9: ferment black garlic.
The next day, the lid of the rice cooker was opened, and the steam from the lid quickly flowed into the box filled with water in the rice cooker. It is obvious that the hard paper around the pot is completely soaked and the towel absorbs a lot of water. The whole pot of garlic is much shorter than the first day. Steps of black garlic fermentation 10
Then put a clean dry hair on the garlic and cover the rice cooker. The two towels are changed once a day in turn, and so on, until 10- 12 days, the water content of garlic gradually decreases, so there is no need to cover the towel. Steps of black garlic fermentation 1 1
It takes about six days in summer to turn the garlic in the pot up and down once, and ten days in winter. Put the garlic below on the top, and the garlic above on the bottom, so that the garlic is evenly heated. Steps of black garlic fermentation 12
According to the above steps, let it stand for about 15 -20 days (this is the fermentation time in winter). If the time is shortened in summer, it may be about 10 days, and this black garlic is ready. The finished black garlic is soft and sweet, without the spicy taste of raw garlic.