Not Enough Garlic Flavor? Actually It's Wrong! Celebrity Chefs Teach Different Ways Of Cutting Garlic, And There Are Secrets To Making It Spicy And Fragrant

"The garlic nowadays is not spicy and has no garlic flavor!" Is that really true? State banquet chef Lei Yizong said that although imported garlic has a lower taste due to its long storage and low moisture content, he reminded mothers to pay attention to the way they cut garlic, changing the garlic from "smashing" to "crushing". , more garlic flavor.

When cooking, are you still used to washing the garlic and smashing it with a kitchen knife? Be careful this will greatly reduce the garlic flavor! Lei Yizong said that many housewives often complain that the current garlic is not tasty and not as delicious as the past. He said that there are both imported garlic and local garlic on the market. Imported garlic has been transported and stored for a long time, and the moisture of garlic is reduced. The garlic taste is indeed much less than that of local garlic with high water content, but in fact, mothers only need to deal with garlic. When changing from "shooting garlic" to "pressing garlic", reducing the amount of garlic juice to scatter out, you can retain more garlic flavor.

Some people like garlic to be more spicy, and some people just want garlic, not spicy. Lei Yizong said that as long as you put some effort into cutting the garlic, you can make the garlic taste as spicy as you want, and fragrant as you want.

Garlic paste is suitable for eating raw

Many people like to pour water-like garlic paste when eating bowls and meatballs. Lei Yizong said that when garlic is made into garlic paste, because the cell wall of garlic is destroyed, allicin is quickly released, and the garlic and spicy tastes are the heaviest when eaten raw. If you only like the smell of garlic and don't like the spicy taste, you can add garlic paste at the last step of cooking.

The garlic press is suitable for both raw and cooked garlic

If you like the strong garlic flavor after cooking, Lei Yizong recommends using a garlic press. Although the cell membrane of garlic is greatly damaged, the garlic paste pressed by the garlic press still retains many intact garlic pieces, so the garlic taste is sufficient when eaten raw, and the garlic taste after heating is also sufficient. But be careful that the crushed garlic is easy to coke, so when cooking, put the whole garlic into the saute first, and then add the garlic juice in the garlic press.

Grinding minced garlic is the most fragrant dish.

Many chefs prefer to use a stone port or a wooden grinder to grind spices at home, and the minced garlic produced in this way has a stronger flavor, second only to the garlic paste. Lei Yizong said that the minced garlic tastes spicy enough when eaten raw, suitable for stirring on cooked dishes, and the garlic fragrance spreads more widely.

Garlic granules are suitable for sauteing

If you like the fragrance of garlic but don't like the choking smell of garlic, Lei Yizong suggested that you can directly peel off the large pieces of garlic without crushing the garlic. The cell membrane of garlic granules has not been damaged, which is suitable for use when sauteing, and still retains the integrity of garlic.

Cold pot cold oil retains the most allicin and garlic flavor

Garlic contains allicin, capsaicin, sulfide, etc., which have antioxidant health effects, but the spicy taste is very irritating to the stomach. Lei Yizong suggested to keep the garlic and allicin without irritating the stomach. The best way is to sauté with cold oil in a cold pan. When the garlic produces aroma, put the vegetables or meat to be fried immediately, the garlic will not be coke, and it can retain the rich flavor and garlic nutrition.

Wash and air fry or bake the whole bulb

For those who like to eat garlic for health care but are afraid of stomach pain, Lei Yizong suggests that the whole bulb can be washed and dried and kept.Garlic coating, directly into the preheated air fryer or oven to bake for 2 minutes. Roasted until the garlic is naturally peeled off, it is soft and delicious to eat directly, and you can eat the nutrition of garlic, and you are not afraid of causing stomach pain.

Pasta and Vegetable Confit with Garlic

If you like to eat spaghetti or salad, Lei Yizong suggested that you can try "Sealed Garlic". After washing the garlic, do not pat it, cut it directly into pieces or cut off the corners, and then roast the garlic in the oven until fragrant. It does not need to be roasted for a long time, as long as chopsticks can easily pierce the garlic, and then soak it in a good oil such as olive oil or tea oil. The oil can combine with the lipid allicin in the garlic, and seal the garlic in the oil, and mix it later The noodle dish just needs to be refueled.

◎ Image source/Provided by Dazhi Image/shutterstock

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