When we usually cook, most of the time we never fry minced garlic! But it is undeniable that fried garlic is really more fragrant!
Generally, only more sophisticated restaurants will offer this thing. For example, the garlic in Typhoon Shelter fried shrimps and garlic scallops is fried. The difference is that the garlic in scallops is half raw garlic and half fried garlic, while the garlic in Typhoon Shelter is half fried garlic and half bread crumbs.
Let’s first talk about how to fry minced garlic without making it bitter!
If you want fried garlic to not be bitter, you just need to make it a little better! Just don’t get fried!
Normal fried minced garlic has a strong aroma of garlic and is golden and crispy in color. If you are not afraid of trouble, you can mix it with fresh minced garlic in half and use it in cold dishes. The effect is very good!
Before last year, in the hotel where I worked, the cold dish chef liked to do it this way, but he didn’t fry it himself, he always used the minced garlic that I prepared. I usually fry 20 kilograms of minced garlic at one time, basically Everyone uses half.
If you want to fry minced garlic without sticking to the pan, you need to pay attention to the following points!
First point: Chopped garlic must be rinsed with water to rinse away the garlic oil!
Whether you chop the minced garlic or beat it with a crusher, you must rinse the garlic oil in the minced garlic with water! If you are afraid that the minced garlic will be washed away by water, you can wrap the minced garlic with gauze and insert a water pipe into the gauze to keep flushing! Knead while rinsing until all the garlic oil is gone! (This method is mainly suitable for large-scale production in restaurants)
The second point: the pot must be cooked well!
This step is very important. Don’t think that just frying the garlic means you don’t have to fry it! If it is fried less, it will be no problem. When it is fried in the third pot, the ones above 80 may stick to the pot!
The third point: When putting the minced garlic in the oil pan, the temperature must be around 50%!
This is very important. Make sure that there are a lot of bubbles immediately after the garlic is put into the pot, so that the garlic can roll with the bubbles in the oil pan and will not sink to the bottom of the pot and stick. It can dry out the moisture on the surface of garlic in the shortest time.
Point 4: Too little oil!
When I fry minced garlic, I usually use 5 pounds of salad oil and the wet garlic is about 1.5 pounds. Add it three times, paying attention to the temperature in the pot. If the oil temperature drops significantly and the minced garlic won't turn over when you remove it, then stop adding the minced garlic immediately! Otherwise it will sink to the bottom of the pot.
The above method is a precaution for restaurants. If you fry minced garlic at home, then one pound of oil and one pound of garlic will suffice.
Point 5: Control of heat!
To put it simply, when the garlic is put into the pot, the temperature is about 150 degrees (high fire). Fry the water in the garlic, then turn to low heat or remove it from the fire, and fry until the garlic turns slightly yellow. Take out the filtered oil! Because the internal temperature of the garlic is very high at this time, you will find that the garlic has turned golden brown in about 20 seconds. At this time, use chopsticks to push the fried garlic into a thin layer. The thinner the better. !