Honey has the function of nourishing and strengthening the body, promoting growth and development, and improving immunity. Garlic has anti-inflammatory, bactericidal, anti-hypertension and coronary heart disease, and it has a certain effect on cancer prevention and treatment. The combination of honey and garlic can eliminate the odor produced by garlic, improve the palatability of garlic, and give full play to the functions of both. First, the initial treatment of honey: pure honey plus appropriate amount of pure water, boiled 3-5 minutes, remove the foam, get a sugar content of 20-22% honey juice. Second, the initial treatment of garlic: choose a good texture of the garlic head, wash, cut garlic pedicle, peeling, in addition to the net debris, dry table water, and then broken with a crusher, then squeeze the juice and appropriate amount of purified water . Third, the ratio of raw materials: honey: garlic: egg yolk: sesame: oil = 15:20:5:5:8. Fourth, garlic deodorization treatment: The above obtained garlic juice into a clean container, in the low temperature conditions around 5 °C for 100-120 hours to deodorize, and then add edible oil in this liquid (bean oil, vegetable oil Can be sesame oil is the best), according to the above ratio mixing, and then let stand for 100-120 hours, after the solution layered, with a suction filter suction separation, the upper oil, can be used repeatedly 2-3 times After eating. The lower layer is translucent, yellowish deodorant allicin solution. Fifth, the preparation of peak honey garlic: The eggs cooked, take the egg yolk into the end; sesame seeds with slow fire to smell the aroma can (to prevent baking carbonization), remove the Liang Liang, research into powder. Mix the egg yolk powder and sesame powder and mix well. Add the initially treated honey juice. Stir thoroughly and pour into the deodorized garlic liquid. Stir well and obtain honey and garlic milk, bottling, and heat to 121°C for 15 minutes. You can.
Millets are a group of highly variable small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food. Millets are important crops in the semiarid tropics of Asia and Africa (especially in India, Mali, Nigeria, and Niger), with 97% of millet production in developing countries. The crop is favored due to its productivity and short growing season under dry, high-temperature conditions. In a 100 gram serving, raw millet provides 378 calories and is a rich source (20% or more of the Daily Value, DV) of protein, dietary fiber, several B vitamins and numerous dietary minerals, especially manganese at 76% DV (USDA nutrient table). Raw millet is 9% water, 73% carbohydrates, 4% fat and 11% protein.
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