Garlic is an essential ingredient in my family all year round. In addition to cooking, every time we eat noodles, we must add a few cloves of garlic. This may be the habit of Shaanxi people eating noodles, because it has been spread among the people since ancient times.

As a saying goes, "If you eat noodles without garlic, the nutrition will be reduced by half."

This way of eating is also common in the north, while in the south, in addition to stir-frying, garlic can also be made into various delicacies, such as garlic sauce, garlic crisps, etc.

Speaking of garlic crisps, it is a favorite all-purpose condiment of Chaoshan people. The golden and crisp garlic granules, coupled with the unique aroma of garlic, are crispy and fragrant in your mouth. You will become addicted after eating it once.

There are many ways to eat garlic cakes. You can mix noodles, make soup, make dumplings, make rice dumplings, etc. It can be said to be a versatile condiment. However, in addition to garlic cakes, the garlic oil used for frying garlic is also the "soul" seasoning.

Adding a spoonful of garlic oil to food will instantly make the food more delicious, even more fragrant than meat.

Although making garlic crisps is not complicated, many people make garlic crisps that are either dark in color or taste very bitter, which is a waste of a pot of ingredients. In fact, when making garlic crisps, you only need to remember 2 points to make them.

The garlic is crispy, golden and delicious, without any bitterness, leaving a fragrance on your lips and teeth after one bite.

Garlic Crispy Main Ingredients: Garlic Edible Oil The first step is to prepare 1 pound of garlic, then break off the garlic one by one, then pour in warm water, the amount of warm water should cover the garlic, and soak the garlic for 15 minutes.

In the second step, when the time is up, peel off the outer skin of the garlic. The garlic soaked in water will peel off the skin very easily.

The third step is to put all the peeled garlic into a food processor and grind it into minced garlic. Then add an appropriate amount of water and wash both sides to remove the thiamine and riboflavin in the garlic so that it will not be bitter after frying.

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Step 4: After washing 2-3 times, filter the water, put the minced garlic into the gauze, squeeze out the excess water again, then pour the minced garlic into a bowl, and add 15 grams of corn starch.

, grab and mix evenly.

Step 5: Pour more oil into the pot. When the oil temperature reaches 60%, turn to medium-low heat. Pour the minced garlic in little by little. Stir evenly after pouring all in. Turn up the heat and fry. Stir constantly to allow the minced garlic to heat evenly.

Observe the color change of minced garlic at any time.

Step 6: After about 10 minutes, when the minced garlic is slightly golden and has floated, you can turn off the heat, then use a sieve to pick up the minced garlic and filter out the excess oil.

Step 7: At this time, the minced garlic is already very crispy. It will become even crispier after cooling. Put it in a container to cool. It can be stored for several months without spoiling. Pour out the garlic oil and add a little when making soup or noodles. It will be particularly fragrant.

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Summary of making garlic crisps: 1. Minced garlic must be washed 2-3 times with clean water. If time permits, you can soak it for 5 minutes to remove the bitter taste.

2. When frying, first use high heat to dry out the water in the minced garlic, and then turn to medium-low heat. When the minced garlic turns slightly golden, turn off the heat immediately, because when you take it out, the temperature of the oil in the pot is still very high.

, avoid frying the minced garlic. Not only will the color not look good after frying, but it will also have a burnt and bitter taste.