How to dry garlic sprouts: a hot topic on the Internet and a guide to practical methods
Recently, with a large number of spring vegetables on the market, the preservation method of garlic sprouts has become a hot topic. Especially on social platforms, discussions about drying garlic sprouts remain high. This article will combine the hot content on the Internet in the past 10 days to provide you with a structured guide to drying garlic sprouts.
1. Hotspot data related to garlic sprouts across the entire network (last 10 days)
| platform | Topic popularity | focus of discussion |
|---|---|---|
| 120 million reads | How to preserve garlic sprouts | |
| Douyin | 85 million views | Video tutorial on drying garlic sprouts |
| little red book | 5600 notes | Creative ways to eat sun-dried garlic sprouts |
| Baidu search | Average daily search volume: 120,000 | How to dry garlic sprouts without turning yellow |
2. Complete steps for drying garlic sprouts
1.Material selection: Select fresh, undamaged garlic sprouts, remove the old roots and top buds, wash them with clean water and drain them.
2.Preparation for cutting into sections: Cut the garlic sprouts into 5-7 cm uniform segments for easy drying and subsequent storage.
3.Comparison of preprocessing methods:
| method | Operation steps | Advantages | Applicable scenarios |
|---|---|---|---|
| Dry directly | Cut into sections and lay flat to dry | Easy to operate | Sunny, ventilated environment |
| Blanch and dry | Blanch in boiling water for 30 seconds and then dry | The color is greener | Prevent oxidation and discoloration |
| Salted and dried | Marinate with salt for 2 hours and then dry | Extend shelf life | humid areas |
4.Drying tips:
- Use a bamboo screen or breathable mesh frame to ensure ventilation at the bottom
- Turn over 2-3 times a day to ensure even drying
-Avoid direct sunlight and choose a ventilated and cool place
3. Comparison of actual measured data from netizens
| sun drying method | Drying time | color retention | Rehydration effect |
|---|---|---|---|
| Dry naturally for 3 days | 72 hours | Slightly yellow | Average |
| Dryer 6 hours | 6 hours | verdant | good |
| Dry in the shade for 5 days | 120 hours | dark green | Excellent |
4. Preservation and consumption suggestions
1.Save method: Completely dry garlic sprouts should be placed in a sealed bag or glass jar, add a few peppercorns to prevent insects, and place in a cool, dry place.
2.Treatment before consumption: Soak in warm water for 30 minutes until soft. Can be fried, served cold or used as filling. Popular ways to eat recently include: stir-fried bacon with garlic sprouts, steamed dumplings with dried garlic sprouts, etc.
3.nutritional value: Dried garlic sprouts still retain most of their nutrients, containing 3.2 grams of protein and 2.8 grams of dietary fiber per 100 grams, and the vitamin C content is about 60% of that of fresh garlic sprouts.
5. Precautions
- If there is rainy weather during the drying period, you can temporarily put it in the refrigerator to refrigerate and continue drying on sunny days.
- It should be so dry that it can be easily broken by hand, and the moisture content should be less than 10%
- In humid areas in the south, it is recommended to use a dryer to prevent mildew.
Through the above structured data and detailed steps, I believe you have mastered the correct method of drying garlic sprouts. While garlic sprouts are in season, you might as well dry them in the sun and enjoy this delicious dish all year round!
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