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Garlic's local tasty tradition
By Chen Zhaoxiong and Pan Zheng |
March 28, 2011, Monday
|
Print Edition
Print Edition
GARLIC is one of the specialties of Jiading, with Jiading white garlic enjoying fame all over the world. According to traditional Chinese medicine, eating garlic can help kill bacteria and viruses, and treat many diseases even including coughs. However, many people don't like to eat too much raw garlic because of its smell. Instead, they prefer to eat it in two ways - pickling, which makes it sweet and sour and reduces the smell, or only eating the plant's tender leaves. The latter way is more popular because it maintains the freshness.
If you want to eat the fresh garlic leaves cultivated by yourself, here is the recipe.
First pick the garlic clove off the stem and impale it one by one with a thin bamboo filament, with the sharp head upturned and put it into a basin filled with water, ensuring the sharp heads are left exposed. Under the sunshine it will soon germinate and the leaves will develop. Cut the leaves off when they grow to a length of about 20 centimeters. An entire basin of garlic leaves is enough for a dinner dish for a family.
This form of cultivation came into being because of inadequate market supply in the past. But with the development of modern agriculture, such garlic cultivation is only retained by some Jiading families who use the leaves as spices when cooking beef, lamb and seafood dishes, as it can not only perfect the taste but also prevent colds. It's also available in many Jiading restaurants.
If you want to eat the fresh garlic leaves cultivated by yourself, here is the recipe.
First pick the garlic clove off the stem and impale it one by one with a thin bamboo filament, with the sharp head upturned and put it into a basin filled with water, ensuring the sharp heads are left exposed. Under the sunshine it will soon germinate and the leaves will develop. Cut the leaves off when they grow to a length of about 20 centimeters. An entire basin of garlic leaves is enough for a dinner dish for a family.
This form of cultivation came into being because of inadequate market supply in the past. But with the development of modern agriculture, such garlic cultivation is only retained by some Jiading families who use the leaves as spices when cooking beef, lamb and seafood dishes, as it can not only perfect the taste but also prevent colds. It's also available in many Jiading restaurants.
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