There are two main ways to make garlic paste, one is to make a single garlic clove without spices, which only has garlic flavor; the other is to add other spices as auxiliary materials and make garlic paste, which has a compound aroma mainly of garlic. The second auxiliary materials are also added in two ways: one is the garlic paste into the oil before frying, into the auxiliary spices first frying, so that they retain the aroma of seeping into the oil; the second is the fried garlic paste after the adjustment to add seasoning seasoning.
It seems that the aroma of garlic, perhaps more than one flavor, the key is to look at what method of production, as a condiment of garlic, I personally prefer the second method of production, so in the production of garlic, I usually increase the onion, green onion, coriander, anise, cinnamon, and other spices, so that the aroma of garlic is rich, more rich in the sense of hierarchy, so as to achieve the effect of icing on the cake. The garlic is a great addition to the flavor of the dish. Of course, depending on the characteristics of the ingredients, the garlic will be adjusted accordingly.
Where does the garlic odor come from and the solution
Garlic is the underground bulb of plants in the genus Allium (Allium) of the lily family (Liliaceae). Garlic cloves in addition to rich in protein, oligosaccharides and polysaccharides, crude fiber, ash and other substances, but also contains a large amount of volatile oil, catalyzed by the enzyme alliinase to form a colorless oily substance, the oil in the main components of the new allicin, diallyldisulfide and dimethylsulfide and other chemical compositions. Garlic cloves strong irritating flavor are produced by these compounds, which have both our favorite flavor, but also we hate the smell of stink and spiciness, for the contradiction of one.
So is there a way to separate them? Since it is a contradiction in one, it is difficult to split, "a loss is a loss, an honor is an honor" this reasoning I believe that we all understand, if the garlic odor and spicy flavor elimination, garlic flavor will also fade, and garlic as a whole, the role of the killing of poison and health is also reduced. Therefore, the best way is to add other spices to assist the garlic to maximize the retention of its flavor, suppression of its spicy flavor, so as to achieve the desired high point.
--The specific method of garlic sharing
Garlic production needs to hold a certain degree of skill, if there is a place of error, the natural flavor is greatly reduced, far from it.
Ingredients garlic 10
Accessories onion half, half of the white onion, cilantro 3, scallions 5, a little pepper, salt 2 grams, ginger 1 small piece, anise 2, cinnamon 1 piece, 2 spoons of soy sauce, a little chicken essence, a little sugar, sesame oil moderate.
The first step: prepare a clean bottle without oil and water, break the garlic into a clove, wash, flatten with a knife to remove the outer skin, drain the surface water, and then cut it into the size of a grain of rice of garlic, loaded into a bowl for spare;
Tip: Garlic cloves using a special mortar with a wooden stick mashed, the cloves of garlic cell division is complete, the more the dialysis of the essence is also the more, the better the results. It is not recommended to use the cooking machine to smash, due to the cooking machine speed is too fast, so that the garlic cloves of water and flavor loss is also fast. In addition, garlic has a stronger flavor when it is one-seeded.
Second step: onion, onion clean, onion shredded, onion cut diagonal slices, hot pot of oil, oil to 50 percent of the heat to add onions and onions, turn the heat to fry into wilted brown, oil control and fish out of the fire;
Small notice: onions and onions are played in addition to the role of aroma, avoid the big fire, do not throw out after fishing, can still be used as a spice to cook other dishes.
The third step: cilantro, scallions, ginger, anise, cinnamon, peppercorns were washed, scallions pulled knot, ginger peeled and sliced. Re-fire, oil to 5 into the heat, cilantro, scallions, ginger, anise, cinnamon, peppercorns into the pot, turn the fire frying, frying until the cilantro and scallions withered yellow, all the spices oil control out of the fire;
Small notice: cilantro and scallions are more easy to fry scorched than onions and scallions, frying time is short, you need to be fried, ginger, anise, cinnamon, peppercorns, and other spices for the aroma-type spices, should not be fried for a long time, also easy to burn. Ginger, star anise, cinnamon, pepper and other spices are aromatic spices and should not be fried for a long time. Pepper grain is too small, pay attention to fish clean. The third step of these spices have the effect of fragrance and deodorization.
Step 4: While the oil temperature of the remaining oil, the garlic into the minced, open a small fire with a spatula constantly turning, to prevent sticking to the pot, the amount of oil must be no more than the minced garlic, to the overflow of the garlic flavor, plus re-entry of soy sauce, sugar, salt and chicken seasoning coloring;
Small notice: garlic should not be fried for a long time, one is the loss of aroma, and the second is the loss of nutrients. Oil with vegetable oil, and can not be less, be sure to let all the minced garlic submerged in the oil, so the very beginning to pay attention to have enough oil.
Step 5: Finally, add sesame oil and mix well, turn off the heat. When cooled, the sizzling fresh garlic is complete, put into a bottle sealed and placed in a ventilated place to save, when you want to eat a few spoons, whether as a jiao sauce, or seasoning, full of flavor, steamed seafood and fish ingredients, the flavor of the icing on the cake.
Tip: Don't put too much of the secondary spices in, or they will mask the garlic flavor. Stored in the refrigerator in the garlic, also should not be left for a long time, long time the flavor fade, so it is recommended not to do too much at a time. It is not recommended to store it in the refrigerator, as it will turn green.
--Frequently Asked Questions About Garlic
The most common problem encountered in the preparation of garlic is that it turns green for no apparent reason, which makes it hard for some people to get over it and affects their appetite.
The reason why the garlic will turn green is because after the garlic cloves broken, dormant period lifted, cell division, large area contact with the air, and the air in the oxygen redox reaction, the garlic cloves contained in the allicin decomposition of allicin and allicin, when the two substances are mixed together, it becomes a blue-green color that we see.
Solution: According to experiments, adding a certain concentration of cysteine can effectively prevent the garlic from turning green, without affecting the overall flavor. ② The garlic paste into the warm (30 ~ 35 ℃) storage for a period of time, can inhibit the greening of the garlic paste, stored at low temperatures, it is easy to turn green, which is also after the winter solstice Lapacho garlic is the cause of green. ③ Heating the garlic can also prevent the garlic from turning green, but this will make the garlic flavor fade and is not recommended. ④ Pour a little sesame oil into the mouth of the bottle that holds the garlic, then cover it with a layer of plastic wrap to prevent air intrusion.
It should be noted that: in addition to the appearance of green garlic, not only no harm, but also has a relatively strong antioxidant capacity, can be eaten without fear.