How do you make garlic fragrant and how do you fry the aroma of garlic?

Garlic yellow croaker is a delicious home-cooked dish made with garlic and yellow croaker. Due to the delicate meat and delicious taste, the garlic large yellow croaker is also popular with many people. Of course, when making garlic yellow croaker, there is a certain method, and it also requires a lot of skills.

1. Food characteristics of garlic and large yellow croaker.

Garlic big yellow croaker is a home-cooked dish, with the fragrance of garlic to cover up the fishy smell of yellow croaker, highlight another aroma, can make people appetite, the fish is stained with garlic taste more delicious, eat the skin is charred and the meat is tender, the juice is thick and fresh, and the taste is great.

Second, the practice of garlic large yellow croaker.

Ingredients prepared in cooking:

1 yellow croaker, 200 grams of garlic, appropriate amount of ginger, appropriate amount of shallots, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of cooking wine, appropriate amount of vinegar, appropriate amount of sugar.

Garlic large yellow croaker preparation steps:

1. Remove the gills, scales and internal organs of the yellow croaker with a knife, rinse it under the faucet, then drain the water and put it into a large basin, use a knife to cut two knives on both sides of the surface, add salt and cooking wine to smear evenly for pickling, about 20 minutes.

2. Peel the ginger and garlic, wash it with water with the green onion, cut the garlic and ginger into pieces with a knife, cut the green onion into sections and put it in a bowl for later use.

3. Wrap the pickled yellow croaker in a piece of oil-absorbing paper to fully absorb the water.

4. Put vegetable oil in a pot, turn to medium heat and heat, then add garlic, green onion and ginger to low heat and stir-fry, and wait until the garlic is golden brown and take it out for later use.

5. Remove the oil blotting paper, sprinkle dry starch on the surface of the yellow croaker, wipe it evenly with your hands, and wipe it in the belly of the fish.

6. Leave some oil in the pot, put in the yellow croaker for frying, wait until the surface is golden brown, turn it over with a spatula and continue to fry until both sides are golden brown, and then add green onions, ginger and garlic for cooking.

7. Wait until the fragrance wafts out, then pour in cooking wine, soy sauce, vinegar and sugar and stir-fry evenly, then add an appropriate amount of water, the amount of water is not over the fish, turn to the high heat and cover the pot for firing, until the soup in the pot becomes cooked and then put it on the plate to eat.

3. Tips for cooking garlic croaker:

Before frying the yellow croaker, remove the excess dry starch from the surface of the fish and avoid the yellow croaker sticking to the bottom of the pan.

The main raw material of minced garlic is garlic, and garlic is able to cure all diseases, and is often used in traditional Chinese medicine. In modern catering, garlic is widely used, such as garlic grilled eggplant, garlic grilled oysters, garlic vermicelli baby cabbage, garlic shrimp, garlic broccoli, etc., too many, the most common is applied to the combination of seafood, today I will share with you how to make delicious garlic, this is a certain skill!

Preparation of minced garlic.

Step 11, peel the garlic, peel the garlic into a grain, then wash it first, and then use a knife board to put the garlic on the board and crush it, at this time the garlic coat is very easy to peel, this is a skill, if you don't break it and peel it is more difficult.

Step 22: Chop the garlic, hide the garlic that has just been crushed, and try to break it as much as possible, but do not chop it into a puree.

Step 33, after chopping the garlic, you can heat the pot, then add olive oil, wait for the oil to cook the soup, put some salt and burst, put in about three-quarters of the garlic that has just been chopped, stir-fry for a while, until it is golden brown, and then put in some sugar to taste and turn off the heat.

Step 44, this step is very critical, why many people say that the garlic is not fragrant enough, there is no barbecue garlic fragrance, the problem is here, just now we only put three-quarters of the garlic into the fry, at this time pour a quarter of the raw garlic into it, stir evenly with a very small warm fire to start the pot, pay attention not to fry for too long, because the raw garlic and cooked garlic are mixed and stirred after the garlic is more fragrant.

Cooking tips for minced garlic.

1. Before frying the minced garlic, be sure to put salt and minced garlic first, which will be more fragrant.

2. Stir constantly during the frying process of minced garlic, and do not use high heat, otherwise it will be easy to burn.

3. Put more oil, because you have to add raw minced garlic and stir later.

4. Be sure to leave some raw minced garlic mixed with cooked minced garlic, the minced garlic is very fragrant, which is also the key point in making minced garlic.

Steps to Stir-fry Incense Correctly:

1.Prepare a clean iron pot, wipe the bottom of the pot with a clean rag, make sure there is no residual water in the iron pot, and turn on the medium-low heat. In addition to drying the water with a rag, you can also burn the pot dry, and the spatula also needs to be kept dry.

2.When the bottom of the pan is completely hot and steaming, pour in a certain amount of oil and add the garlic immediately. It is recommended to drain the garlic first after washing, which can effectively avoid oil explosion.

3.Stir-fry quickly over medium-low heat to avoid garlic sticking to the bottom of the pot, and stir-fry quickly can fully fry without burnt black, and achieve the perfect stir-fry work. Wait until the garlic is golden brown and the aroma wafts out, add the ingredients immediately for the next cooking step.

Because the time for the incense to burst is short, the action must be fast. Therefore, it is important to prepare the ingredients in advance.

Precautions: The heat in the production process should be accurately grasped, the control of medium and low heat should be accurate, and the ingredients should be poured in when the pot begins to smoke slightly, and the ingredients should be poured immediately after smelling the fragrance. In addition, it is necessary to prepare the ingredients in advance before making dishes to achieve twice the result with half the effort.

I wish you all the best of you in the world to make delicious dishes that are both excellent and fragrant.

The more it is cut or pressed, the better, before the garlic is cooked (stir-fried), pay attention to the ratio of it to the oil (1:1-2 is the best), and stir-fry when the oil temperature rises to about 8 percent (the oil temperature is too high or ignore the stir-fry when it is easy to burn), the oil temperature is too low and it is not easy to burst. But it also depends on what kind of dish it is used with.

Garlic should be an ingredient condiment, so the shape and size of the side dish should be coordinated with the main dish, in addition to highlighting the fragrance of garlic, the shape of a delicious dish is also very important, and the color and flavor should be complete. The key is to master the heat, and if you master the heat, you can fry a delicious dish with excellent aroma.

To fry garlic to bring out the fragrance, pay attention to three points:

1. Cut the garlic and press it as little as possible.

2. When adding oil, it is advisable to control the ratio of garlic to oil at 1:1-2 3. Pay attention to the oil temperature, and then stir-fry when the oil temperature rises to about 8%. If the oil temperature is too high or neglected, it is easy to burn, and if the oil temperature is too low, it is not easy to burst.

It's very fragrant to stir-fry casually, what kind of variety is used? Some garlic varieties are very fragrant, and some taste worse.

Garlic scented concoction:

When preparing the garlic aroma, you need to pay attention to:"Garlic flavored type"It is a very attractive flavor type in Chinese seasoning.

Cooked garlic"Fragrant but not spicy,"Raw garlic"Spicy and spicy. People in northern China like to eat raw garlic, and most of them are used in garlic materials"Fresh garlic puree"。

Fresh garlic flavor"In terms of application, it is widely used in various cold dishes.

Fresh garlic flavor"In terms of the composition of seasoning, fresh garlic, salt, monosodium glutamate, and sesame oil are the main ones. In the production, due to the different flavors of each region, red oil chili, replica sweet soy sauce, sugar, rock sugar, balsamic vinegar, sesame sauce, broth, etc. are often used as appropriate, so as to achieve the dishes"The garlic is refreshing, salty, fresh and slightly spicy, with a slight sweetness"or"The garlic is refreshing, salty, fresh and slightly spicy, with a slight sourness"purpose.

Garlic flavor is a widely used flavor type in Chinese and Western food seasoning, and is used in both southern and northern China. It is widely used in cold and hot dishes, mainly in poultry, livestock, aquatic products, vegetables, soup porridge and other dishes.

In the use of garlic aroma, due to different regions, the flavor embodied in the dishes is also different"Fresh garlic flavor"with"Garlic oil flavor"Two categories.

1. Ingredients: 200 grams of garlic, 10 grams of salt, 8 grams of pepper.

2. Remove the head and tail of 200 grams of garlic and cut it into minced garlic with a knife, so that the minced garlic is more flavorful and suitable for garlic fragrant.

3. Then wash with water, cleaning is to prevent sticking to the pan, and the fried garlic is more golden and the color is better.

4. When the pot is boiled to green smoke, add soybean oil, which can prevent the garlic from sticking to the pan after the pot, and the oil temperature is burned to 40% hot, and two-thirds of the minced garlic is added, and the fire must be small. At the beginning, when the minced garlic is introduced, it will bubble up, which is a sign of water vapor evaporation.

5. Then use a spoon to stir constantly to prevent sticking, it must be boiled over low heat, and the bubbles will become smaller and smaller, which indicates that the water in the garlic is decreasing, and the garlic will slowly float up, turning from white to golden yellow.

6. Add 10 grams of salt to increase the base taste, and add 8 grams of pepper to remove the smell. Brother calendar.

7. Such a dish of garlic sauce is ready, the garlic is fragrant, and the house is fragrant.

Deep-fried minced garlic. Steps:

Step 1 – Select the garlic and process the garlic.

If you want to judge the acres to make fried garlic, you can make more at a time, too little and some can't be drawn, you can save it after it is done, and it is also very convenient when you use it.

When choosing garlic, remember to use intact garlic that has not sprouted, such garlic tastes the best, does not lose moisture, and does not have a strange taste, so don't be reluctant to use garlic when choosing garlic.

Peel the garlic skin clean, sometimes feel that it is more difficult to peel the garlic, you will use a knife to pat the garlic and then peel the skin, if it is a stir-fry, you can use this method, but if you fry the garlic, it is not recommended to do this, be patient, slowly peel the garlic skin, and keep the intact garlic.

Step 2 – Finely chop the garlic and soak.

After the garlic skin is peeled clean, rinse it with water, and then put it on the board, cut the garlic with a knife, I just said that you can't shoot, so you have to cut, cut it into fine particles, want to taste good, don't be lazy, cut it for a while, and cut the garlic very delicately.

The minced garlic is cut, and when many people do this, they just put the minced garlic in the pot and fry it, remember not to do it again, otherwise it will be easy to fry the bitterness.

Instead, put the minced garlic in a bowl, add water and soak for a while, and then fry it in the pot without bitterness, this step is essential, can not be ignored, almost ten minutes of soaking is enough, and soak with cold water, not hot water.

Step 3 – Fry the minced garlic.

After soaking the minced garlic, remove the minced garlic with a colander with a small mesh, control the moisture, and divide the minced garlic into two portions.

Add an appropriate amount of cooking oil to the pot, heat it to 50% hot, immediately adjust the heat from high to low, pour a portion of minced garlic into the pot, and keep turning it with a spoon until the minced garlic turns from white to golden brown.

After it turns golden brown, it means that this part of the garlic is fried, immediately turn off the heat, and then pour the other part of the garlic into the pot and turn it evenly, so that the garlic is done.

If you want to eat more fragrant, you can also put some cooked white sesame seeds into it, and chew it deliciously.

Step 4 – Season the minced garlic.

Add salt, sugar, and oyster sauce to the minced garlic and stir well, and you can eat it, and you can use it to make garlic dishes, which is very delicious.

There are three key steps to keep in mind:

1) Before cutting minced garlic, you should not use a knife to beat it, but cut it directly with a knife, otherwise the minced garlic will not be fragrant and the taste will not be good.

2) After the minced garlic is cut, it cannot be fried directly, but soaked in water for a while, so that the fried garlic will not be bitter. Noisy shirts.

3) When frying minced garlic, you can't pour all the minced garlic into the pan and fry it, but leave a part of the raw minced garlic, so that the fried minced garlic will be more fragrant and delicious.

Heat the oil, slightly more oil, break off the garlic one by one, clean it, control the moisture, put it directly when the oil temperature is four or five hot, and fry it slowly over low heat. Fry over low heat and remove and set aside. Heat the oil in another pan.

Add some cumin grains, cumin powder, and chili flakes. Stir-fry well. At this time, the oil temperature must not be too hot.

After stir-frying evenly, add the fried garlic, add a little salt, and stir-fry evenly. <

1. Heat the oil, slightly more oil, break off the garlic one by one, clean it, control the moisture, put it directly in when the oil temperature is four or five hot, and fry it slowly over low heat. Fry over low heat and remove and set aside.

2. Heat the oil in another pan. Add some cumin grains, cumin powder, and chili flakes. Stir-fry well. At this time, the oil temperature must not be too hot.

3. After stir-frying evenly, add the fried garlic, add a little edible salt, and stir-fry evenly.

1. Heat the oil, slightly more oil, break off the garlic one by one, clean and dismantle, control the moisture, put it directly in when the oil temperature is four or five hot, and fry it slowly over low heat. Fry over low heat and remove and set aside.

2. Heat the oil in another pan. Add some cumin grains, cumin powder, and chili flakes. Stir-fry well. At this time, the oil temperature must not be too hot.

3. After stir-frying evenly, add the fried garlic, add a little edible salt, and stir-fry evenly.

Garlic is highly nutritious: per 100 grams contains grams of water, proteins, fats, carbohydrates, 5 mg of calcium, 44 mg of phosphorus, 3 mg of iron, and 3 mg of vitamin C. In addition, it also contains thiamine, riboflavin, niacin, Li Yukuan allicin, citral, and trace elements such as selenium and germanium.

Contains volatile oil, the main component of the oil is allicin, which has a bactericidal effect, and is produced by the hydrolysis of alliin contained in garlic by the action of garlic enzyme. It also contains a variety of allyl, propyl and methyl sulfide compounds.