Want to retain a very strong garlic flavor and eat up and not spicy, the method is also very simple, take the garlic hollow cabbage, the restaurant inside the fried flavor is usually rich in garlic, but garlic and eat up not spicy, not easy to leave not fresh breath, the method is: in the pot before the garlic into the garlic, with a quick fire stir fry to garlic broken, time is about half a minute, frying time is too long will make part of the garlic abraded! Too long frying time will make part of the rich flavor of the garlic, frying time is too short garlic on the spicy mouth, as long as the right fire and time, in order to make the garlic tastes both fragrant and not spicy. Soup dishes can also be put into the garlic before the pot, cook on high heat for more than ten seconds out of the pot, garlic flavor is strong, is also very delicious.

Next we will take a look at the specific practice.

Ingredients: garlic.

Accessories: onion half, small onions, anise coriander cinnamon, salt.

Practice:

1, garlic peeled and cleaned, patted with a knife, then all chopped and minced.

2, green onion cut into sections, onion shredded.

3, add some oil in the pot, pour in the chopped onion, scallion, star anise leaf cinnamon.

4, in the pan fried to golden brown, at the same time will smell a fragrance.

5, fish out the ingredients in the frying pan, wait for the oil temperature to slowly drop down, open a small fire and pour in two-thirds of the garlic, stir-fry over low heat until the edges of the edges are slightly brown.

6, turn off the heat and pour in the rest of the garlic, stir fry evenly, add salt, open low heat and stir well, do not stick to the pan.

7, turn off the heat and plate.

1, why use onions, green onions, star anise cinnamon and sesame leaves to fry a little?

After frying, there will be a lot of flavor, the flavor is a little richer, and at the same time add flavor to the garlic.

2, why put in part of the garlic first?

This is because if you put all the garlic in, it is easy to fry old, the flavor can not come out completely, put the rest of the garlic to reduce the temperature, and at the same time, use the residual temperature to fry the garlic flavor, so that the flavor is more intense.

3, why turn off the heat and put in the garlic?

The high temperature of the oil in the pot will cause the garlic to turn burnt, or even fried, but the flavor can not be stimulated, so we need to lower the temperature first, and then slowly fry over low heat.

The secret of the garlic sauce is to separate the garlic open, slowly stimulate the garlic flavor inside, but after the garlic can reduce the temperature at the same time to stimulate the flavor, and the first put the taste of garlic, full of flavor, but also no spicy taste.