Is it customary to eat garlic raw in the Cebu City area?

It is not customary to eat garlic raw in Cebu City.

San is very nutritious and has therapeutic and medicinal properties. San bulbs are rich in protein, oligosaccharides and polysaccharides, as well as fats and minerals, etc. 100g of fresh San contains 4.4g of protein, 0.2g of fat, 23g of carbohydrates, 0.7g of crude fiber, and 1.3g of ash, and is rich in sulfur-containing compounds, of which San San is an antimicrobial and antibacterial agent. The precursor of San is Sanidine. San is a stable, odorless form of the substance in Yi San, which is catalyzed by the enzyme Sanase to form a colorless oil, San.

Recipes for Yi San

I. Chicken San

Ingredients: 1 raw chicken, several samples of Yi San, ginger, salt, soy sauce, soy sauce, wine and sugar.

Practice:

1, hot pan, no oil, the chicken pieces first stir-fried, so that it is slightly water, forcing out the fat.

2. Spoon up the chicken when it turns brown.

3. In a new pan, add oil and sauté the ginger and San.

4: Stir in the chicken and add salt, soy sauce, soy sauce, wine and sugar.

5: Add water parallel to the chicken, cover the pot and simmer.

6, meat simmering through, you can first taste a piece of meat whether they like the kind of flavor can be adjusted.

7, sprinkle some Worcestershire sauce, then put in the San leaves, stirring evenly.

Two: Shrimps with San and Lemon

Ingredients: 15 prawns, 4 cloves of San, 14 lemons, 1 tbsp cooking wine, a pinch of salt, and a tsp of black pepper.

How to prepare:

1: Remove the beards and legs of the prawns, rinse them well, drain them well, and put them in a container to marinate with wine and salt for a while.

2, Yi San cut thick slices or minced; lemon cut off a small piece, enough to squeeze a little lemon juice on it.

3. Heat a little oil in a pan, add the San and sauté, then add the marinated shrimp, sprinkle with black pepper, and sauté until the shrimp turn red, then squeeze a little lemon juice over the shrimp.

Three: Yi San Beef Brisket

Ingredients: Beef brisket, Yi San, cooking wine, soy sauce, rock sugar, chili pepper, dried chili peppers, star anise, green onions and ginger.

Practice:

1, the brisket with boiling water blanch, fish out and drain the water standby, start a frying pan, add a little more than usual frying oil, such as frying, burned to 3 4 into the heat, under the brisket will be dry, add 4-5 icing sugar, a spoonful of green onions, ginger, together with stir frying out of the aroma.

2, with medium-low heat, stir-fry until the rock sugar melts, add 2-3 spoons of soy sauce, 1 spoon of cooking wine, and then stir-fry until the brisket evenly colored.

3, add boiling water, no more than the height of the brisket, add Yi San, dry chili peppers, star anise, high heat boil with medium heat stew about half an hour, or until the soup becomes thick can be, you can add a little bit of salt, chicken seasoning can be.

Four, Yi San burned belly

Materials: 400 grams of pork belly, 350 grams of Yi San, 30 grams of vegetable oil, 25 grams of cooking wine, 10 grams of corn starch, 3 grams of pepper, 4 grams of salt, 2 grams of monosodium glutamate (MSG), 10 grams of green onion, 10 grams of ginger.

Practice:

1, green onion and ginger washed and minced spare.

2, the pork belly after washing into the boiling water to boil to beat the blood, and then wash with water and put into the water after cooking for an hour after fishing, cooled and cut into long thick strip.

3. Heat the oil in a pan and add the peeled San to the pan and stir-fry for a few minutes, then remove and set aside.

4, on the remaining oil in the pot, put in the chopped green onions and ginger and sauté, then add the fresh broth, then add the tripe, fried San, salt, cooking wine, pepper, turn the pot to low heat and cook for 20 minutes, put in the monosodium glutamate (MSG) and water starch can be.