I urgently need to ask the cooking master how to fry garlic oil to be fragrant enough

The recipe for garlic oil is detailed Cuisine and efficacy: marinated pickles.

Taste: hemp flavor Process: Ingredients for garlic oil: Ingredients: 5000 grams of garlic (white skin).

Seasoning: 1000 grams of Sichuan pepper, 3500 grams of peanut oil, garlic oil Characteristics: The color is reddish brown, salty and fresh, and there is a hemp fragrance.

Teach you how to make garlic oil, how to make garlic oil to be delicious 1, peel the dried garlic, remove the roots, then heat the peanut oil, put in the garlic and peppercorns, change the heat to low, slowly burn for 15 to 20 minutes, see the color of the garlic turn golden and then burn it on medium heat for another 10 to 15 minutes, you can turn off the fire after seeing the color of the garlic turn red and yellow, soak the garlic in the oil, see the color of the garlic turn black and yellow, take out the garlic, filter out the oil, it's OK, the garlic can be thrown, and the sour oil is ready!

It's very simple, just cut the garlic or green onion as small as possible, and then heat the pan. You don't need to have too much oil, just don't go over garlic or green onions. I don't know if it's fried or fried, but you'll see the garlic slowly turn crispy and golden.

And the green onion will turn black. It's almost, and then put it in a small bowl, cook the soup or eat the noodles and put them in as a condiment. Note that this garlic condiment should be sprinkled after the soup is cooked.

Put Sichuan pepper, star anise, cinnamon, bay leaves, green onions, garlic, ginger shreds on the frying oil, be sure to fry the yellow to be fragrant.

Let me tell you an inside story, they put flavor, which is a kind of food additive. How high is the cost of putting the medicine, several times worse.

1. Peel off the skin of the garlic and rinse it with water.

2. After the garlic is cleaned, chop it with a knife, be careful not to break it in particular, otherwise it will affect the taste.

3. Remove from the pot, pour oil and put the garlic, fry over low heat until slightly yellow, then turn off the heat, and continue to fry the minced garlic with Shewen until the minced garlic becomes golden and crispy.

4. Bottle after cooling, and put it as you eat.

Ingredients: 1 whole garlic, 50ml of oil.

Method 1Chop the whole garlic but not too much, or you will lose the flavor.

2.Put the cold oil in the pot, put the chopped garlic down while the oil temperature is not high, and fry it over low heat until golden brown.

You can peel the garlic first, and then take it to chop it into pieces. Then put oil in the pot, after the oil is warm, then put the garlic into the jujubes. Fry until the minced garlic is golden brown and the aroma wafts out.

It's time to turn off the heat. Then put the garlic oil in the refrigerator. It's okay to make it again while you're eating.

First of all, pat the garlic with a knife, don't chop it, put it in the pot, stir until fragrant, add a little cooking oil, boil it dry, and it's done.

You can cut the garlic into minced pieces first, then wash it with water, pour it into the pot and fry it slowly over low heat, and the garlic can be put in two parts, so that the taste will be more fragrant.

Peel off the skin of the white garlic, cut the two ends of the red garlic with Kai blind scissors, and peel off the dry skin on the outside. Grind the white garlic and red garlic into small pieces and bring the oil to a boil over high heat. Put red garlic first, then white garlic, put it and stir the oil slowly, mainly with a spatula at the bottom often to prevent it from sticking to the pan.

When adding the garlic, slowly add the garlic to the oil one by one with a spoon. Fry until the garlic is golden brown, turn off the heat, pour out and add the maltose. <

Preparation of garlic oil

Ingredients: garlic, peanut oil, maltose.

Method: 1. Peel off the white garlic skin, cut the two ends of the red garlic with scissors, and peel off the dry skin outside.

2. Grind the white garlic and red garlic into small granules and bring the oil to a boil over high heat.

3. Put in the red garlic first, then the white garlic, put it and stir the oil slowly, mainly with a spatula at the bottom to shovel it frequently to prevent it from sticking to the pan. When adding the garlic, slowly add the garlic to the oil one by one with a spoon.

4. Fry until the garlic turns golden brown, turn off the heat, pour out, and add maltose.

Nutritional value of garlic

1. Garlic has the effect of sterilization and anti-inflammatory. From ancient times to the present, garlic enjoys the reputation of natural antibiotics, it has the effect of anti-inflammatory and sterilization, if the body has inflammation, shoot a few garlic seeds, put rock sugar and add an appropriate amount of water to steam, and then eat while hot, eat 2-3 times a day, the anti-inflammatory effect is obvious.

2. Garlic can prevent various diseases. Garlic contains a certain amount of selenium, which is beneficial to the human body.

3. Garlic also has certain beauty effects. Garlic extract can remove all kinds of garbage, whitening and resisting aging.

4. Garlic can reduce fat. Regular consumption of garlic has a certain effect on weight control.

Garlic is rich in nutritional value, garlic is used as a seasoning agent, which can make the dish more delicious, as the saying goes, eat good meat without eating garlic, and reduce nutrition by half" Meat with garlic food model banquet, the nutritional value can be maximized.

Preparation technology.

1 Raw material selection. Choose excellent garlic that is free of insects and mildew lesions.

2 Pretreatment. Peel the garlic cloves and rinse them with water. Then, drain the water and send it to a 65-75 hot blast stove to dry.

3 Crush. Place the dried garlic cloves in a pulverizer and crush them into a powder.

4 Dipping. Put the garlic powder into an airtight container, pour in ethanol preheated to 65--75, stir well and soak. The amount of ethanol used is 4-6 times the weight of garlic powder. By soaking, the immersion solution is filtered out.

5 Vacuum concentration. The filtered infusion solution is put into a vacuum tank and concentrated at low temperature vacuum to obtain crude garlic oil. When concentrating, the temperature is controlled at 40--50, and the vacuum degree is 77300--101300pa (Pa).

Attention should be paid to the ethanol solution during the concentration process.

6. Purification treatment. In order to remove the gum, protein and other impurities in the coarse garlic oil, water vapor can be directly introduced into the coarse garlic oil for 4-10 minutes, and then centrifugal separation, take the surface oil, and then dehydrate the finished garlic oil. After being quantitatively packaged and labeled, it can be packed for export.

Under normal circumstances, the oil yield of garlic oil from garlic is 1 6%--3%.

Ingredients: 200g garlic

Seasoning: appropriate amount of salt, appropriate amount of Sichuan pepper, appropriate amount of rapeseed oil.

1. Remove the outer skin of the garlic.

2. Mash the peeled garlic into garlic paste for later use.

3. Put oil in the wok, add peppercorns together, and fry over low heat until fragrant.

4. Pour the hot oil into the bowl of garlic paste, and put a small colander on the bowl when pouring the oil to prevent the peppercorns from entering.

Fifth, the hot oil can immediately force out the aroma of garlic and add a lot of color to garlic, and it is very good to use such garlic juice to make summer salad or mixed noodles. (Done).

Peel the garlic, wash it, dry it and put it in a chopper. Chop the garlic into minced garlic and don't chop it too much. Heat oil in a pot, add minced garlic when the oil is hot, start over medium heat, turn to low heat after a few minutes, stir from time to time, and avoid pasting the pot.

Fry the minced garlic until golden brown, about 15-20 minutes. When some of the minced garlic floats, turn off the heat. Use the residual heat in the pot to let the minced garlic continue to change color, let it cool and put it in a clean, waterless and airtight container.

1. Peel the garlic, wash it, dry it and put it in a chopper. Chop the garlic into minced garlic and don't chop it too much.

2. Heat oil in a pot, put in minced garlic when the oil is hot, start with medium heat, turn to low heat after a few minutes, stir from time to time, and avoid pasting the pot.

3. Fry the minced garlic until golden brown, about 15-20 minutes. When some of the minced garlic floats, turn off the heat.

4. Use the residual heat in the pot to let the minced garlic continue to change color, and let it cool and put it in a clean and waterless sealable container.