July 9, 2020
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【食材百科】喜歡吃生蒜的人請舉手
#吃完生蒜不敢開口說話
#平日腸胃不佳的人要慎吃
#星期四食材
生蒜辣味有原因
蒜頭是很常用的調味料，蒸、炒、煮等等菜式都會用到，而你有沒有吃過生蒜？生蒜除了蒜頭香還帶有辣味，尤其生蒜蓉那種嗆鼻的辣並不是人人接受到，吃完口腔更帶有臭味。熟蒜很香，為何生蒜很辣？原來蒜頭的辣來自大蒜素，當蒜頭組織被破壞時蒜素就會釋放，蒜素有殺菌、增強免疫力等功效，但蒜素不耐熱，所以煮熟後的蒜頭辣味會消失，而蒜素數量亦會降低。
想吸收蒜素以生吃蒜頭為佳，想吃生蒜但又怕辣？可以將蒜頭磨成蓉後，淋上少許煮滾的油，辣味就會消失，而蒜頭只經極短時間烹調，蒜素就得以保留。蒜頭性溫，有暖脾胃、行滯氣的功效，亦能紓緩初起的風寒感冒。但亦由於性溫，身體偏熱人士則不宜多吃。
蒜頭 — 性溫味辛，具暖胃、行氣、降血壓、降血脂、殺菌功效，適合感冒病人食用，能紓緩初起的風寒感冒、食滯等症狀。由於屬性溫熱，陰虛火旺、身體有偏熱症狀如口瘡、暗瘡、喉嚨痛者不宜食用。素患眼疾者亦不宜。
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The cause of garlic’s spiciness
Garlic is a condiment commonly used in steamed, fried, and cooked dishes. Have you ever tasted raw garlic? Besides its pungent taste, fresh garlic also gives off a spicy sensation which not everyone would consider pleasant. The strong aftertaste would deter some people away from it.
While fried garlic emits a nice fragrance, the spiciness in fresh garlic on the other hand is intense. Why is this so? This is because such spiciness comes from a compound called allicin, which will be released when the garlic cells are destroyed. Allicin has anti-bacterial properties and is able to enhance one’s immunity, but once heated, the compound will decrease in quantity, hence reducing the spicy sensation.
In order for the body to fully absorb the allicin, we are encouraged to eat garlic in its natural form. What if we do not like the burning sensation? Try grinding the garlic into paste form, then drizzle heated cooking oil on. So long as the cooking period is kept to a minimum, we should be able to retain the allicin.
Garlic is warm in nature, can warm both the spleen and the stomach, improve qi stagnation, and help relieve cold and flu at the initial stage. Nevertheless, individuals with heat related body conditions should not consume garlic in a large quantity.
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