Garlic

  • Fresh Garlic Clove

    Fresh Garlic Clove

    he quick-frozen preserved garlic clove is one of the deep processing products of garlic. With garlic as the main raw material, it has been widely used by the international community. Under normal circumstances, the production of this kind of garlic clove needs raw material inspection, soaking, peeling and other more than 10 steps and processes.
  • Fresh Garlic Clove

    Fresh Garlic Clove

    he quick-frozen preserved garlic clove is one of the deep processing products of garlic. With garlic as the main raw material, it has been widely used by the international community. Under normal circumstances, the production of this kind of garlic clove needs raw material inspection, soaking, peeling and other more than 10 steps and processes.
  • Black garlic

    Black garlic

    Black garlic, which is made of fresh raw garlic and fermented in a fermentation box with the skin for 90~120 days, has a good antioxidant effect. Black garlic is a kind of food that everyone is familiar with. Eating black garlic can be good for health, especially black garlic can be used to help promote blood vessel health. Black garlic is a very healthy food with no side effects. Therefore, people can rest assured when eating black garlic, and there are no taboos on collocations.

  • Fresh garlic clove

    Fresh garlic clove

    Garlic contains more than 200 substances, which are conducive to the physical and mental health of, besides protein and vitamins, calcium, iron, zinc and other elements composition is also more abundant, garlic nutrition has been very close to the hearts of people, but a lot of people may not feel benefit body health from ewating garlic, raw garlic is actually also has disadvantages, also there are so many ways of cooking garlic.

  • Frozen  garlic clove

    Frozen garlic clove

    The quick-frozen preserved garlic clove is one of the deep processing products of garlic. With garlic as the main raw material, it has been widely used by the international community. Under normal circumstances, the production of this kind of garlic clove needs raw material inspection, soaking, peeling and other more than 10 steps and processes.

  • Dehydrated Garlic

    Dehydrated Garlic

    Dehydrated garlic slice has neat appearance, light yellow color, pure taste, can be eaten or used as food, auxiliary materials. As long as soaked in warm water can be restored in all seasons, and very popular in the market.

  • Fresh Garlic

    Fresh Garlic

    The most common varieties of garlic contain 10 cloves (or segments) with white skin. As a rule, the smaller the clove the stronger the taste! Garlic can be eaten raw or cooked. Raw garlic gives a strong pungent flavour, while cooking gives a more mellow flavour. Garlic burns easily , so take care when frying or sauteing. It can be used in vegetable and meat dishes, soups, dips, stir fries, braises and stews, or add whole unpeeled cloves into a roasting pan with meat or vegetables.