How to deal with minced garlic can not only retain the aroma of garlic, but also remove the stinky a

How to deal with minced garlic can not only retain the aroma of garlic, but also remove the stinky and spicy taste of garlic? I like to put garlic in cooking, whether it is meat or vegetarian, as long as I think it goes well with garlic, I will put garlic to enhance the freshness and fragrance, and stimulate a richer fragrance. However, it is necessary to pay attention to the timing of putting garlic in the dish, and if you put garlic in different time periods, the final cooking will taste different, and the taste brought to the dish will also change.

The landlord asked how to keep the garlic aroma, and go to the stinky and spicy garlic, I don't know what the landlord said stinky and spicy, if you want to retain a very strong garlic flavor and eat not spicy, the method is also very simple, take garlic water spinach as an example, the taste of fried garlic in the restaurant is usually garlic strong, but the garlic is not spicy to eat, it is not easy to leave a clear new breath, the method is: put the garlic in the pot before the pot, fry the garlic with a fast heat until the garlic is broken, the time is about half a minute, Stir-frying for too long will make a part of the rich taste of garlic grind off, and if the stir-fry time is too short, the garlic will be spicy, as long as the heat and time are just right, the garlic can be fragrant and not spicy. You can also put minced garlic in the soup before it comes out of the pot, and cook it over high heat for more than ten seconds, the garlic is fragrant and rich, and it is also very delicious.

If you don't want minced garlic in this state, you can increase the cooking time, the rapid high temperature will stimulate the flavor of garlic, and the longer the garlic taste, the shorter the cooking time will be spicier and spicier, the longer the cooking time is less spicy, and the garlic aroma is different in each time period.

That's why when I cook a dish, I choose when to put garlic in the dish according to my preference. In addition to cooking, minced garlic can also be used to make garlic oil, garlic spicy sauce, and fried golden garlic, but if you want to remove the pungency of garlic, it is the same principle as the cooking method mentioned before, that is, fast heat and short time, which will make the taste of garlic both rich and not spicy, but many dishes need to fry garlic, such as steamed scallops with vermicelli garlic, you need to fry golden garlic in advance, and you need to fry slowly over low heat during the frying process, and fry until the color of the garlic becomes golden brown.

Different cooking needs have different ways to deal with them, everything still has to be chosen according to your own preferences, the methods are taught to you, go and try it!

The chopped garlic must be oiled, and it is also very important to pay attention to the temperature when frying the scallion oil, it must be on low heat, and the pot is first heated and poured into the oil, and the minced garlic is directly put into it, and fried over low heat, so that the fragrance of the garlic can be emanated, if the fire is too big and the oil temperature is too high, the garlic will be easy to be fried black, and then put some oyster sauce, light soy sauce and salt sugar are to enhance the taste, don't add too much, add a little garlic to make it richer, so when stir-frying to melt, Be sure to add some sugar to enhance the flavor, so that there will be a garlic fragrance.

Minced garlic retains the aroma of garlic and can remove the spicy taste.

1. The choice of garlic is also very important, it is best to choose purple garlic, we all know that the garlic fragrance of purple garlic will be a little stronger, and the garlic will taste better.

2. If you want to retain the fragrance of garlic and get rid of the stinky and spicy smell of garlic, it is best to chop the minced garlic with a knife, so that you can retain the fragrance of garlic well.

3. When making minced garlic, add sugar, oyster sauce and sesame oil, which can well remove the stinky and spicy smell of garlic.

4. When making minced garlic, after the spices are fried out of the fragrance, they should be fished out, and the fried garlic will be bitter after a long time, and the garlic garlic that you want to make is fragrant, so you must keep a little raw minced garlic and mix it with the fried garlic, so that the garlic is very fragrant.

Generally, it is smashed with a kitchen knife, so that the taste is particularly strong, and then the taste will be more flavorful, and it can also remove the stinky and spicy smell of garlic, and you can also add some starch.

If you want minced garlic to retain the aroma of garlic and remove the smell and spiciness, we can use the following methods to remove it:

1. Heat to deodorize and spicy taste.

First bake the garlic at a temperature of 70, so that the thin skin of the garlic is broken, after peeling off the skin, bake at a low temperature for 8 days and 12 days, so that the garlic is completely dry, and then crushed into garlic powder, the color is light yellow or light brown, this garlic powder basically has no spicy smell, can be added to water to make garlic use, can also be eaten directly, and eat raw garlic The effect is almost the same.

2. Edible oil deodorizes and spicy.

Mash the raw garlic and squeeze the juice, then put the garlic juice in 10 to beat the pure (refrigerator) for 4 days 5 days, take it out and add cooking oil, cooking oil can be soybean oil, or vegetable oil, preferably lettuce oil. The amount of garlic juice is about 30%, after standing, take the garlic liquid that sinks at the bottom, this garlic liquid has no smelly and spicy taste, and can be added to spicy seasonings and foods to make garlic flavored food.

3. Kelp deodorizes and spicy.

Soak the raw garlic for 1 minute with water for 3 hours, boil for 1 minute to get the kelp boiling juice, boil the raw garlic for 1 minute, steam it for another 6 minutes, soak it in the kelp boiling juice for about 1 week, and use the garlic obtained by this recipe to make garlic without stinky and spicy taste, and retain the garlic fragrance.

4. Deodorize and spicy pepper.

Put the peeled garlic in a 20% table salt solution, put it in the refrigerator (5 8) for about 10 days, take it out and rinse it with water, drain the water and dry, then spread it in a container, sprinkle it with pure pepper evenly, and leave it for a day and a night to get garlic without stinky and spicy taste.

5. Garlic deodorant deodorizes and deodorizes spicy taste.

Make raw garlic into minced garlic, add an appropriate amount of garlic deodorant, stir well, and leave it for a while to remove the stinky and spicy smell of garlic and retain the garlic fragrance.

The above methods can not only retain the aroma of garlic but also remove the stinky and spicy smell of garlic when making minced garlic. Among them, garlic deodorant is the easiest method, and we can usually use this method to remove the stinky wax smell. Hope mine is helpful to you.

1. Chew peanuts. After chewing a few peanuts, it can improve the garlic taste in the mouth, which has a special effect. Because peanuts contain a variety of aromatic substances from natural source birds, the smell is fresh and natural, and the smell is driven away faster than chewing gum and tea.

2. Drink milk. After eating garlic, the smell of garlic fills the mouth, and drinking a glass of milk can eliminate the smell of garlic.

3. Drink juice. After eating garlic, you can add mint slices to a glass of boiling water, add fresh lemon juice, and drink it at the same time, which can also remove the smell of stinky cracks in the mouth.

<> sulfur-containing compounds in garlic play a role mainly in the "initiation phase" of tumorigenesis. By enhancing the detoxification function, it can block the synthesis of carcinogens (nitrosamines), inhibit the growth of cancer cells, and have a killing effect on cancer cells. Garlic is rich in selenium, which is an excellent antioxidant that reduces the oxygen supply needed for malignant tumors and inhibits cancer cells.

Scientists believe that garlic has a preventive effect on leukemia, oral cancer, esophageal cancer, stomach cancer, breast cancer, ovarian cancer and other diseases. It has anti-cancer effects, antioxidant effects, inhibition of cancer cells, and also has the effect of improving the body's immunity. Many diseases in humans are caused by excessive fat in the blood, but eating garlic can inhibit the rise of fat.

In addition, garlic also has the effect of preventing and reducing the accumulation of fatty plaques in the arteries, reducing the likelihood of heart disease. Rong has the effect of lowering cholesterol and has a good effect on the prevention of cardiovascular disease.

1. Ingredients: garlic, ginger, green onion, onion, coriander, star anise, Sichuan pepper, bay leaf, cinnamon, salt, light soy sauce, sugar, oyster sauce. 2. Peel and wash the garlic, drain the water, and chop it with a knife to make foam.

Many people like to use a garlic knocker to break it, which is very convenient, but when you beat it, the garlic juice falls off, and the aroma of garlic can't be retained. You can chop it slowly with a knife without making it too fine. Because you have to refuel later.

3. Wash the green onion and ginger, the green onion rings, ginger slices, coriander, onion rings, and fry the oil from the pan. Add an appropriate amount of oil to the pot, add green onion rings, star anise, ginger rings, coriander, onion, star anise, Sichuan pepper, bay leaves, cinnamon, and be sure to fry slowly over low heat. 4. After all the spices and flavors in the ingredients are fried, the spices can be taken out.

Note that it will become bitter after frying for a long time. Green onions, onions, and pickles are also fried, take them out, and stop the fire to dry for a while. 5. When the temperature of the oil in the pan is still left, take out half of the garlic, wash it, drain the water and put it in, fry it slowly over low heat, and keep turning it with a shovel to avoid sticking to the bottom of the pot.

6. Fry until the garlic is chopped and yellowed, stop the fire after chopping the garlic, add an appropriate amount of sugar, light soy sauce, oyster sauce and salt, stir thoroughly, put it in a clean container after cooling, and put it in the refrigerator for storage.

Experiments have shown that garlic has obvious anti-inflammatory effects, and the fat-soluble volatile oil contained in garlic can enhance the activity of macrophages, thereby enhancing the body's immune function and exerting anti-inflammatory and hemostatic effects.