How can Qi Hao not be spicy? Why is garlic not spicy after stir frying?

Blanch it with boiling water before frying, so that it is not spicy.

Ingredients: 1 handful of garlic sprouts, 4 eggs.

Seasoning] light soy sauce, a little pepper, salt to taste.

Method] 1. Clean the garlic sprouts, pinch off the garlic buds at the top and the hard part at the other end, and then cut them into grains with a knife. Generally, there will be an old stalk on the head of the stem of the garlic sprout, which is relatively dry and hard, and this part has been fibrosis and is not delicious, so it must be broken.

2. Beat the eggs into a large bowl and beat them into egg liquid for later use.

3. Boil an appropriate amount of boiling water in a pot, drop a few drops of vegetable oil and a little salt into the water after boiling, then pour the garlic sprouts into it and blanch, and take it out when the water boils again, the whole process is about half a minute. Blanching garlic sprouts has two purposes and functions, one is to remove the spicy taste of garlic sprouts, and the other is to cut off garlic sprouts, shorten the subsequent stir-fry time, and maintain the crisp and tender taste of garlic sprouts. However, be careful not to blanch the garlic sprouts for too long, so as not to lose the flavor and crunchy texture.

4. Take out the blanched garlic sprouts and put them in cold water to cool, control the moisture and pour them into the egg mixture, drop in a few drops of light soy sauce, sprinkle a little pepper, add an appropriate amount of salt to taste, and stir well. After blanching the garlic sprouts, cool them down with cold water to avoid residual heat and make the garlic sprouts not crispy.

5. Heat a wok, pour in an appropriate amount of vegetable oil, and pour in the garlic and egg liquid after the oil is hot. Don't be in a hurry to stir-fry first, gently turn the pot to spread the egg mixture, and gently shake the pot after the bottom is solidified to keep the garlic eggs out of the bottom of the pot, and then stir-fry over high heat. Stir-fry until the egg mixture is completely solidified, and the water at the bottom of the pot is dry, then turn off the heat and remove from the pan.

After the bottom surface of the egg liquid is solidified, it should be stir-fried over high heat to shorten the frying time as much as possible, so as to maintain the crisp and tender taste and flavor of the garlic sprouts to the greatest extent.

The high temperature breaks down the capsaicin in the garlic moss, so the fried garlic moss is not spicy.

Garlic is warm, has the effect of warming and lowering qi, replenishing deficiency, harmonizing viscera, and has the effects of blood activation, cancer prevention and sterilization, and has a certain effect on abdominal pain and diarrhea. The capsaicin contained in it can reach penicillin in its bactericidal ability.

of one-tenth against pathogenic bacteria and parasites.

All have a good killing effect, which can play a role in preventing influenza, preventing wound infection and deworming. Allicin contained.

Allicin, which can inhibit Staphylococcus aureus, Streptococcus, dysentery bacillus, Escherichia coli, and Vibrio cholerae.

and other bacteria grow and multiply.

Garlic moss grows from garlic seedlings, garlic seedlings grow first in the garlic planting field, and when the garlic seedlings grow to a certain extent, garlic moss is emitted in the hearts of garlic seedlings.

Garlic is so spicy because garlic also has allicin in it.

Allicin, a pale yellow powder or pale yellow oily liquid, is found in the bulb of the lily family plant garlic and is produced by the transformation of the presence of alliin under the action of allicinase. It is also found in the bulbs of green onions, which have a strong garlic smell and a spicy taste. It generally has a strong odor.

Boiling point 80-85 (, unstable to hot bases, stable to acids.

So it's not spicy after stir-frying at high temperatures.

Kid, do you know how to beat so much?

Material. Ingredients: onion, carrot, garlic, sweet but not spicy.

Seasoning: cooking oil, soy sauce, rice wine (white wine or rice wine is acceptable), salt, pepper.

Method. 1. Cut the onion into thin slices, the carrots into thin strips, the garlic into paragraphs, and the sweet bula into thin slices.

2. Boil the water in a deep pot, blanch the sweet or spicy water, and drain into the plate.

3. Put cooking oil in the pot, put the onion, carrot and garlic moss in order, stir-fry slightly over medium heat, add an appropriate amount of salt and stir-fry slightly.

4. Add the method (2) Stir-fry sweet, not spicy, drizzle with an appropriate amount of rice wine and soy sauce, and fry over low heat until colored.

5. Finally, sprinkle pepper and fry slightly over low heat again, that is, into the plate.

Tips. 1. It is easy to fry soy sauce when added, so stir-fry over low heat.

2. If you can, medium heat is also OK.

Because after frying and heating, the protein substances in it change, and the spatial combination of proteins changes, resulting in the loss of spiciness.

Garlic contains a kind of capsaicin called "propylene sulfide", which can reach one-tenth of penicillin's bactericidal ability, and has a good killing effect on pathogenic bacteria and parasites, which can prevent influenza, prevent wound infection, ** infectious diseases and the formation of deworming.

Capsaicin is afraid of heat, and decomposes quickly after heat, and its bactericidal effect is reduced. Therefore, the prevention of ** infectious diseases should be eaten raw garlic. However, other nutritional values are not affected, such as anti-cancer, liver protection, blood lipid lowering, etc., so cooked food does not matter.

The same spicy chili, its main ingredient is capsaicin, which will not be destroyed by decomposition at high temperatures, so it is not afraid to cook.

First of all, I also like to eat garlic, especially raw garlic! It's fun!

First of all, boil a salted duck egg, then mash the garlic into a puree, put the salted duck egg into the garlic paste, stir well, and then eat it with steamed buns, a little spicy and delicious!

Don't eat raw garlic on an empty stomach, it will be very uncomfortable!

You can pat the garlic and not break it too much. Then marinate it in soy sauce, such as in the morning, and you can eat it at noon. In addition, you can add a little monosodium glutamate, you can't completely remove the spiciness, but the taste is not bad......

Slice the garlic and place it on a plate so that it is in contact with the air for 15-25 minutes before eating.

This way, the garlic will not be so spicy, and the garlic will produce anti-carcinochemicals after oxidation.

Chop the garlic and cucumber to eat, it is definitely not spicy, put some sesame oil, MSG, and refined salt.

Make laba garlic. It is soaked in vinegar and turns green to eat.

Eat. It is not necessary to eat garlic if it is good for the body.

Sweet and sour garlic, you've heard of it, it's delicious and easy to make.

Mash it and put some seafood soy sauce on it! Very tasty! Give it a try!

Chemical changes after cooking by heating. The spicy volatilized and dissolved.

My suggestion is to pay attention to the selection when buying garlic sprouts, generally speaking, it is better to buy some relatively fine green garlic sprouts than thick strips of white and yellow, in case the part is older, if you want to pay attention to the taste, only don't.

Cut the shredded meat according to the size you like, put it on a plate separately, supplemented by starch or cornstarch (all supermarkets and commissaries have it), and then drip a little light soy sauce (the color will not be as thick as the old soy sauce, which is more beautiful), if you don't like light soy sauce very much, you can also add a few drops of water on this basis, but not more, to ensure that the water and powder can be fully stirred and blended. Let it sit for a few minutes and then overcook the meat in oil first, then set aside.

Then fry the garlic sprouts for the second time, to ensure the heat and keep stir-frying, use low heat halfway, add some water to cover the pot, wait for 2 minutes and then adjust the heat, when the garlic flavor comes out, it is almost the same, and finally pour the meat together and mix it in the pot for a while. That's it.

It's always too much oil! The garlic paste becomes fragrant when it is crisped with boiling oil, but it is unlikely that it will be too easy if it is too oiled to keep its original flavor.

Hello friends: Why is the mashed garlic not spicy?

To eat garlic is to eat the garlic aroma, which includes the unique garlic spicy taste.

If you really don't want this spicy garlic aroma, you can cook the garlic and pound it again so that it won't be spicy.

The preparation of fried razor clams with garlic.

Wash the razor clams, put them in a basin, add water to submerge the clams, pour in 1-2 tablespoons of salt and a few drops of sesame oil, and let them sit to spit sand (if you have time, you can leave them for half a day, or 1-2 hours).

Pour enough water into the pot, bring the water to a boil, put in 3 slices of ginger and razor clams, pour a little rice wine to remove the smell, burn until the shell opens, turn off the heat and take it out.

Peel the shell and take out the clam meat, and at the same time remove the dirt attached to the meat (I don't know what that is called...). It's something like a line). Rinse the razor clams with cold water and drain them.

Divide the razor clams into two (I usually do this, one is because I am used to eating small pieces of food, and the other is because when I used to burn them, I found that the taste of the razor clams could not enter, and if the taste of the small pieces was shared, there was a lot of soup shared, which was purely a personal preference, and it could also be burned whole without cutting).

Heat the pan, pour in a little oil, after the oil is slightly hot, turn on low heat, add 3 slices of ginger and then pour in the razor clams, add some rice wine, and stir-fry for 30 seconds.

Pour in a little water, wait for it to boil, add salt, chicken essence, sugar, fresh soy sauce, stir-fry, then add garlic, stir-fry for a while.

Spicy fried razor clams is a special famous dish, which belongs to Shandong cuisine. The color is beautiful, the fresh fragrance is strong, delicious and delicious, and it is a simple and delicious seafood appetizer. Sweet, salty, cold, has the effects of clearing heat and detoxifying, replenishing yin and removing troubles, benefiting the kidneys and water, clearing the stomach and curing dysentery, and replenishing deficiency after childbirth.

Ingredients: razor clams, 15g minced green onion, 15g minced ginger, appropriate amount of rice wine, 3g salt, 3g chicken essence, 5g cooking wine, appropriate amount of oil.

How to stir-fry razor clams with ginger and garlic (not spicy):

1.Wash the razor clams with water. Add water and rice wine to the pot and blanch the razor clams for 2 minutes, remove and drain.

2.Remove the shells of the razor clams and place some of the shells at the bottom of the plate.

3.Heat the pan with oil, fry the chopped chives and ginger, stir-fry the razor clams in the pot a few times, cook in the cooking wine, and stir-fry a few times to add salt and chicken essence. Add water and starch to thicken, and serve on a plate.

Garlic made into sweet and sour garlic or laba garlic is not very spicy. Due to the sugar content of sweet and sour garlic, people with diabetes or high blood sugar should not eat it, so let's introduce the pickling method of "Laba garlic":

1000 grams of purple head garlic, 500 grams of rice vinegar.

1. Choose a clean clay pot or glass jar as a container for pickling garlic;

2. Select the purple head garlic, peel and wash it, dry it, put it in a clay pot or glass jar, there must be no oil in it, pour in the rice vinegar until it is just over the garlic, cover it, put it at 10 degrees -15 degrees Celsius is best under the condition that it can be exposed to the sun, soak it for about 10 days The garlic is emerald green, and move it to a cool place for storage, and use it as you go.

This pickled garlic is more soaked on the eighth day of the lunar month, because the temperature of the bubble in this season (lower) is very suitable, so it is called Laba garlic (you want to be able to eat it all year round, put it in the refrigerator cold room when soaking, and it will not spoil). Eating some laba garlic is good for people's body, not only sterilizing, but also detoxifying. The finished garlic is emerald green and has a sour and spicy taste, which is very delicious.

Eating dumplings is even more beautiful.

Boiled the minced garlic in hot oil and eaten.