What is the ratio of garlic to oil when frying garlic oil?

For frying garlic oil, the ratio of garlic to oil is recommended to correspond to 3 taels of oil with 200g of garlic.

Ingredients. Garlic.

200g excipients.

Sichuan peppercorns to taste. Salt to taste.

Vegetable oil to taste. Steps.

1.Remove the skin of the garlic and mash it into minced garlic for later use.

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

3.Pour the hot oil into a bowl of minced garlic. When pouring the oil, put a small colander on the bowl to prevent the peppercorns from entering.

4.Hot oil can immediately force out the aroma of garlic.

The taste of this is better, and I am used to cooking with garlic 1Garlic plays a role in removing the flavor and also enhances the aroma of the dish.

2.Garlic can absorb flavomycin (a harmful substance) in oil

3.Eating more garlic is also beneficial to the human body, which can kill some pathogens in the body, especially in spring. Therapeutic effect:

1. Anti-inflammatory and sterilization.

The allicin contained in garlic volatile oil has obvious anti-inflammatory and sterilizing effects, especially for upper respiratory tract and digestive tract infections, fungal keratitis, and cryptomycophytes infections.

2. Hypolipidemic and anti-arteriosclerosis.

The active ingredient of garlic can significantly reduce hyperlipidemia.

Rabbit blood lipids, suggesting that garlic has hypolipidemic and anti-atherosclerosis.

role. 3. Prevent tumors and fight cancer.

Allicin and its homologues can effectively inhibit the activity of cancer cells, so that they cannot grow and metabolize normally, and eventually lead to the death of cancer cells. Garlic liquid can block mold and reduce the carcinogen nitrate to nitrite.

and prevention and treatment of cancer; Elements such as germanium and selenium in garlic have good anti-cancer or anti-cancer effects; Allicin also activates macrophages.

It enhances the body's immune function and prevents the occurrence of cancer.

Hello, I'm glad that your question is answered as follows: can garlic be put in oil, can be fried and stir-fried, garlic and chili pepper are better when the dish is about to cook, so as to avoid the flow of nutrients in garlic and chili pepper too early. Garlic contains "allimine", a substance that is many times more beneficial to the brain than B vitamins. Usually let children eat more onions and garlic, which can make the growth and development of brain cells more active.

Of course, this does not mean that garlic cannot be fried in oil, after all, when we stir-fry vegetables in our lives, we often need garlic to be fried in oil, and we have basically eaten it. So far, nothing has been noticed. However, in order to preserve more nutrients of garlic, it is recommended that you do not fry it.

One pound of garlic can produce 1 gram of garlic essential oil.

The oil yield of garlic is 0.2%, and the oil produced is called garlic essential oil, and the bioactive component of garlic essential oil is allicin, which contains more than 140 kinds of extremely precious natural substances hail wax. Garlic essential oil smells spicy, is an antibacterial and bactericidal drug, can kill a variety of harmful bacteria, has the function of reducing blood bile line glycol, triglycerides and lipoproteins, daily consumption can increase the source of the human body's disease resistance.

No. After high-temperature frying, it may contain acrylamide, a carcinogen.

Garlic, which is quite beneficial to the human body, does not produce carcinogens, but the key lies in the way of cooking and the temperature! Carcinogens will not be produced when processed by ordinary stir-frying. However, if it is fried at high temperatures, such as garlic crisps, shallots crisp or onion rings, it may contain acrylamide, a carcinogen.

Carcinogen acrylamide may be amino acids and reduced sugars in food, which are produced by Mena reaction after high-temperature cooking at more than 150 degrees Celsius, such as frying, baking, grilling, baking, etc., and the content of acrylamide will increase as the temperature increases. In 1994, acrylamide was listed as a Group 2A probable carcinogen by the International Agency for Research on Cancer (IARC), which refers to the fact that the substance has been confirmed to be carcinogenic in animal experiments.

For frying garlic oil, the ratio of garlic to oil is recommended to correspond to 3 taels of oil with 200g of garlic.

Ingredients. Garlic.

200g excipients.

Sichuan peppercorns to taste. Salt to taste.

Vegetable oil to taste. Steps.

1.Remove the skin of the garlic and mash it into minced garlic for later use.

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

3.Pour the hot oil into a bowl of minced garlic. When pouring the oil, put a small colander on the bowl to prevent the peppercorns from entering.

4.Hot oil can immediately force out the aroma of garlic.

Garlic oil is particularly volatile, and after frying, the proportion of garlic oil can only be said to be very low.

Garlic can be fried, here's how to do it::

Ingredients: 2 large cloves of garlic.

1. Prepare the garlic, clean it and put it in the pot to cook.

2. Use a knife to make a small opening on the back of each garlic clove.

3. Put the garlic into the oil pan and fry it until it is a little browned.

4. In this way, the fried garlic is done, and it can be put on a plate.

Use as little as possible. All sugary substances heated at a temperature of more than 120°C will produce a certain amount of acrylamide through the Maillard reaction, such as barbecue, fried food, baking, coffee, fried garlic, etc., acrylamide is a class 2A carcinogen (that is, it has been proven to be carcinogenic to animals, but it may be carcinogenic to humans). Toxicity is related to the dose ingested, and it is recommended to consume less fried foods.