The way to make minced garlic less spicy is to soak it in cold water for more than half an hour. The advantage is that garlic skin is particularly easy to peel off. The skin of dried garlic is more difficult to peel. Soaking it in water will peel it off easily and dilute the spiciness of garlic. Soaking it in cold water can force out part of the spiciness of garlic. When smashing garlic, you should pay attention to two things: one is salt, which can increase the viscosity of garlic and dilute the spiciness of garlic; the other is MSG. Adding a little MSG appropriately can make the taste of garlic good and dilute the spiciness of garlic. Spicy.