自己醃酸蒜頭, 煲熱白米醋後淋在去依的蒜頭上, 待涼後密封, 但數小時後, 蒜頭變成藍藍綠綠色, 不知是否正常??有人可指教嗎??

春天蒜頭發芽就算做了蒜茸也一樣,我做過幾年,無辦法。

FA, 你既意思是蒜頭出問題, 是嗎? 我問過一位老人家, 她是用新鮮大蒜, 一大顆去醃的. 請問你之後有無再試呢?

i also heard before that is the " GARLIC " problem.... not really the way you prepared it... 我估要撞手神.

無再試啦，而家有工人不用我做。sorry!

聽說那是蒜素, 正常的, 再過數天或一個禮拜後, 便會轉為啡色的, 無問題.

兩星期有多了, 蒜頭還是藍藍綠綠色, 沒有退色, 都唔知食唔食得?

我同你一樣情況呀版主

我上兩星期整左一樽蒜茸用油浸住跟手放入雪櫃, 隔左幾小時睇下, 都係變左藍藍綠綠色, 我妹(佢煮野食好叻)話冇問題可以食架, 味道一樣咁香, 不過係唔知點解變左色...

今日試食一粒, 嘩...d醋味很"那", 但已經加糖煮.

我上兩星期整左一樽蒜茸用油浸住跟手放入雪櫃<<<<<

I put garlic in olive oil before. But now I have stopped already. I heard that this method is not good. There will be toxic released.