Western-style garlic powder is a kind of compound seasoning, which exists in the form of powder and is made of various seasonings and spices in a certain proportion. With special taste and unique preparation method, it is a popular flavor powder in the catering market now, and it is also in line with people's diet. It is also a seasoning powder that organically combines western-style seasoning with Chinese cooking techniques. Its characteristics are mellow garlic, crisp but not greasy, salty and slightly spicy, slightly sweet and wonderful. This seasoning is generally suitable for raw materials such as seafood, fresh water, fruits and vegetables. It has the characteristics of promoting the original flavor of things and inhibiting the bad taste of things. Now I would like to introduce the production and use of western-style garlic powder, please give us more guidance and taste.

Composition of western garlic powder

500g of garlic cloves, 200g of bread crumbs, 75g of cashew nut powder100g, curry powder, 50g of cooked sesame seeds, 2g of star anise10g, 2g of clove, 0g of fennel15g, 10g of cardamom10g, 50g of white sugar and 20g of refined salt.

Methods: 1. Chop garlic cloves into small pieces with a knife, fry them in 30% to 40% hot oil until golden, then take them out, drain the oil, and fry them in bread crumbs until crisp and golden. 2. Stir the cardamom, star anise, clove and fennel into powder with a blender, mix it with curry powder, put it in a spoon and stir fry with low fire. 3. Mix the fried minced garlic, bread crumbs and fried curry powder evenly, then add cashew nut powder, cooked sesame seeds, refined salt, monosodium glutamate, chicken powder and white sugar in turn and mix evenly.

Note: 1. Soak the chopped garlic in clear water for a while, so that it won't paste the bottom of the spoon when frying. 2. Stir-fried garlic and bread crumbs must be dried on oil-absorbing paper to absorb the oil in garlic and bread crumbs to the maximum extent. When preparing garlic powder, it is not greasy and crisp. 3. master the temperature of fried garlic. If the heat is a little mild, the garlic is not crisp or fragrant. The overcooked garlic tastes bitter, which affects the taste of garlic powder.

The following is a detailed introduction to the representative dishes of western garlic powder.

Fried shrimps in western-style garlic pot

Raw materials: prawn 10g, western garlic powder 10g, green pepper 1g, custard powder 150g, raw flour 250g, refined salt 10g, Jiu Nan 5g and salad oil 50g (about 50g).

Production method: 1. Cut off the whiskers and guns of prawns, remove the shrimp lines, slice the prawns' backs with a knife, marinate them with a cross knife, and add refined salt and southern wine to make them taste. Wash the green pepper and cut it into small pieces with a knife. 2. Mix the custard powder with the raw flour, and then stick the custard powder and the raw flour evenly on the back and abdomen of the processed prawn, and press it. 3. Add salad oil to the spoon. When the oil temperature is 60% to 70%, add prawns and fry them until the color is golden and ripe, and take them out. Western-style garlic-flavored golden shrimp.

Raw materials: Xiaohe shrimp 300g, western-style garlic powder 100g, green pepper 1, Jinbei 10, corn flour 250g, refined salt 5g and salad oil 5000g (about 100g).

Methods: 1. Wash the shrimps in the river, drain the water, marinate them with salt, wash the green and red peppers and cut them into small grains, and pat the shrimps with corn flour for later use. 2. When the salad oil is put into a spoon and heated to 60% oil temperature, evenly sprinkle the shrimps into the spoon, fry until the color is golden and the outside is crisp, and remove the oil. 3. Put the golden cup in the plate, leave a little oil in the spoon, stir-fry the green and red peppers for fragrance, pour in the western-style garlic powder, turn the fried shrimp evenly and put it in the golden cup.

Features: novel concept, meaning bumper harvest. Western style garlic whitebait

Raw materials: fresh whitebait 400g, western-style garlic powder 150g, raw powder 50g, refined salt 10g, Jiu Nan 5g and salad oil 50g (about 50g).

Methods: 1. Wash the fresh whitebait, add salt and southern wine for pickling, then drain the water and pat the raw powder. 2. Add salad oil to the spoon. When the oil temperature reaches 60% to 70%, sprinkle whitebait into the oil one by one, fry it in medium heat until golden and dry, and remove the clean oil. 3. Put the fried whitebait into a dish and sprinkle with garlic powder evenly.

Features: It looks like a fish foraging on a golden beach, with vivid image. Western garlic Yuhuan onion

Ingredients: 500g onion, western garlic powder 100g, bread crumbs 150g, 50g starch, 2 eggs, 20g refined salt and 500g salad oil (about 50g).

Methods: 1. Peel the onion, cut it into onion rings with a width of 0.5 cm from the root of the onion by changing the knife, add refined salt to taste, then pat the powder on each onion ring in turn, drag the egg liquid and press the bread crumbs to make Yuhuan onion. 2. Add salad oil to the spoon. When the oil temperature reaches 50% to 60%, add Yuhuan onion and fry until it is mature. Place the shape on the plate and sprinkle the processed western-style garlic powder on Yuhuan onion.