Internet Media Journalists Entering Dali Pinhong Plateau Agricultural Science and Technology Development Co., Ltd. to Explore the Secret of Black Garlic
On the afternoon of Nov. 2, "Focusing on the 60th Anniversary of Dali's Establishment" - a group of journalists from the National Network Media Dali Bank came to Eryuan County Dali Pinhong Plateau Agricultural Science and Technology Development Co., Ltd. to interview and explore the secret of black garlic.
The person in charge of Eryuan Dali Pinhong Plateau Agricultural Science and Technology Development Co., Ltd. introduced the company to reporters.
Walking in the production workshop to visit the corridor, reporters saw several workers wearing white hat masks, wearing white overalls are skilled at work. "Garlic belongs to a new kind of green biological health food with multiple health functions," the head of Dali Pinghuang Agricultural Science and Technology Development Co., Ltd. told reporters that this kind of black garlic is rich in 18 kinds of amino acids and allicin, and has strong bactericidal, detoxification and intestinal clearance, prevention of various cardiovascular diseases and other effects.
Black garlic has such advantages, but how does it taste? Is it in line with the taste of the people? Zhang Wei, a reporter from Qilu. com, picked up a garlic and tasted it. "This garlic tastes a little sweet, a little glutinous and tastes good," Zhang Wei, a reporter from Qilu. com, gave a thumbs-up to black garlic.
Reporters Taste Black Garlic
"Our black garlic eats three pieces of white garlic on top of one piece raw," said the head of Dali Pinhong Plateau Agricultural Science and Technology Development Co., Ltd. The black garlic not only tastes good raw, but also shows the nutritional value of black garlic in making tea and stewing soup, and the taste is quite good.
Select each black garlic carefully
It is reported that at present, Dali's high-altitude single-head garlic industry has been receiving more and more attention from the world, and black garlic products have transformed garlic from traditional condiments into leisure health foods, providing a new path for the international development of plateau-specific industries. And made positive contributions to the promotion of local agricultural efficiency, farmers' income and ecological county construction.