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

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 rich in garlic, but the garlic is not spicy to eat, and it is not easy to leave a clear new breath, the method is: put the minced garlic in the pot before coming out of the pot, fry it with fast heat until the garlic is broken, the time is about half a minute, the fried time is too long will let the rich taste of some garlic be grinded off, the fried time is too short and the garlic is spicy, as long as it is just right for the heat and time, In order to make the garlic taste both 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.

Garlic sauce】 Ingredients: garlic.

Excipients: half an onion, shallots, star anise cinnamon, salt.

Method: 1. Peel and clean the garlic, crush it with a knife, then chop it all and chop it into minced pieces.

2. Cut the green onion into sections and shred the onion.

3. Add more oil to the pot, pour in the chopped onion shreds, green onion segments, star anise bay leaf cinnamon.

4. Fry it in a pan until golden brown and smell a fragrance at the same time.

5. Remove the ingredients from the oil pan, wait for the oil temperature to slowly drop, pour in two-thirds of the minced garlic over low heat, and fry over low heat until the edges are slightly yellow.

6. Turn off the heat and pour in the remaining minced garlic, stir-fry evenly, add salt, turn on low heat and stir well, do not stick to the pan.

7. Turn off the heat and serve.

Analysis of the details of garlic sauce: 1. Why do you want to fry onions, green onions, and star anise cinnamon bay leaves?

After frying, there will be a lot of aroma and a bit richer flavor, while adding flavor to the minced garlic.

2. Why do you put in some minced garlic first?

This is because if you put all the minced garlic in, it is easy to fry it old, and the fragrance cannot come out completely, so adding the remaining minced garlic can lower the temperature, and at the same time use the residual temperature to fry the garlic fragrance, so that the taste is stronger.

3. Why turn off the heat and put in minced garlic?

If the oil temperature in the pot is too high and the minced garlic is put in, it will cause the minced garlic to turn brown immediately, or even fried paste, but the fragrance cannot be stimulated, so the temperature should be lowered first, and it should be slowly fried over low heat.

The secret of garlic sauce is to divide the garlic and slowly stimulate the garlic fragrance inside, but the minced garlic can reduce the temperature and stimulate the fragrance at the same time, neutralizing the taste of the first garlic, full of fragrance, and there is no spicy taste.

Be sure to boil it over low heat, which is easy to scorch and bitter. Be sure to divide the boiled minced garlic into two parts in advance, so that the flavor will be integrated to retain the garlic aroma to the greatest extent and will not be spicy.

Pour oil into the pot first, fry the onion and spices until fragrant, wait until the oil temperature decreases, pour the garlic paste into it, fry it slowly over low heat, fry it until the fragrance comes out and the color becomes golden, turn off the heat, put it out, add salt, sugar, oyster sauce and sesame oil and mix well.

First of all, we break the garlic, then add an appropriate amount of millet pepper, and then add some cooking wine and stir well, the cooking wine can suppress the smell in our garlic and preserve the garlic aroma.

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. Drink a glass of milk to eliminate the smell of garlic. The principle of this method is that the protein in the milk can bind to the elements that produce the garlic flavor and thus remove the garlic taste.

2. You can add some mint to a glass of boiling water, and add some fresh lemon juice to drink, which can remove bad breath.

3. Take fresh grapefruit, peel and eat meat, which can remove the smell of garlic. Take a spoonful of honey and a small cup of warm water. Gargling with strong tea or chewing tea leaves can get rid of bad breath. Chewing a few peanuts has a special effect on improving the taste of garlic in the mouth.

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.