Garlic is often used in our three meals a day seasoning small ingredients, garlic aroma, can give the dish a wonderful flavor, garlic like we eat durian, some people just like this unique aroma, some people will be very disgusted, but usually consume more garlic is very beneficial to our body, because garlic is rich in nutrients, especially containing chorine, has a bactericidal effect, so it is also known as a natural antibiotic. natural antibiotics.

The garlic cooked to eat, it is effective in removing the smell of its raw spicy, especially fried into a golden yellow garlic, so that the garlic flavor is more intense, it is also widely used, such as scallops, oysters, prawns, the production of these seafood; baby vegetables, mushrooms, and other vegetables; as well as the typhoon shelter flavors of the series of dishes such as the fried garlic, the addition of garlic to enhance the taste of flavor, giving the whole dish a unique taste, can be said to be the soul of the whole dish. It can be said to be the soul of the whole dish.

Fried garlic is to enhance the flavor and aroma, if it is fried bitter, it can not be into the dish, is a distressing problem, on the "fried garlic bitter" this problem, I think there are several aspects that can lead to this situation:

- - chopped garlic is not a good choice, but it is not a good choice. -chopped garlic did not go through the step of cleaning, directly fried: we all know, chopped garlic is very sticky, if directly under the pot to fry it is easy to stick to the pot, it is easy to fry paste bitter, there are thiamin and riboflavin contained in the garlic of the two substances, high temperature will also appear bitter, so that in the frying of garlic before the inevitable step is chopped garlic! Put the chopped garlic into the water to wash away the mucus, and then clench it dry before putting it into the frying pan.

--The temperature of the oil for frying garlic must not be too high, about 40% of the heat, put the garlic in, keep the fire low and slow frying, the high temperature of the oil will make the garlic turn brown and scorch very quickly, and it will be easy to have a bitter taste.

--After putting in the garlic, keep stirring to make the garlic heat evenly, and also to prevent it from sticking to the pan and frying out the bitter flavor.

--Garlic paste deep-fried until slightly yellow, all floating, began to change color can be turned off the heat, with a leaky spoon out or even the oil poured into the raw garlic among the minced garlic (to do the gold and silver garlic paste), the residual temperature of the oil will be able to let the garlic paste slowly become golden brown, and also pay attention to continue to stir a few times, so as not to "cover"! "paste, if you wait in the frying pan until the garlic becomes golden brown and then fish out, often over, it is easy to appear burnt bitter flavor.

-After the garlic is fished out, don't add salt oyster sauce and other seasonings first, wait for it to cool a little before seasoning the best.

Attention to the above problems, fried garlic will not appear bitter, so how to make a good garlic sauce? Come to see

(1) put the garlic on the board, chopped with a knife, the so-called "slow work, fine work out of flavor", this sentence is not false, the garlic chopped into fine particles, not too fine, so that the chopped garlic fried out of the effect is better. If you use a cooking machine to break up, easy to destroy the fibrous tissue, more viscous, and not shaped after frying, will not be a grain, the taste is not good.

(2) chopped garlic, soaked in water, and then cleaned the mucus, it clenched dry, divided into two parts (2:1) standby, two thirds of the oil, one-third reserved.

(3) pot of oil (the amount of oil is twice as much as the garlic), the oil temperature forty percent hot (the oil calm no change, no smoke, with chopsticks to try to have tiny bubbles out), then put the garlic into the frying pan, slow frying over low heat, constantly stirring with a spoon, so that it is heated uniformly, and so on all floated up, the garlic presents a yellowish, with the spoon to beat the feeling of crunchy already, and quickly pour it into the oil with the raw minced garlic, and keep on stirring, so that its heat evenly, until all floated up, garlic presents a slight yellow, with a spoon to beat already! raw minced garlic, stirring constantly, so that the garlic fully stimulate the flavor, but also to avoid the residual temperature of the oil to the garlic paste fried.

(4) a little cool, add 10 grams of millet pepper, and then add about 10 grams of salt and mix well (cooking and seasoning, so the salt should be moderate), delicious garlic sauce is ready, do not run out of can be put in a plastic box and refrigerated storage, as you use, very convenient.