Can fried garlic be eaten if it is bitter? What is the reason why fried garlic is bitter?

We all know that there are many ways to eat garlic, and fried garlic is one of the more fragrant ways. It can be used as an ingredient in various delicacies. It tastes very good and is very popular among people. Many people will eat fried garlic at home. So what is the reason why fried garlic is bitter? Let’s take a closer look below!

Can fried garlic be eaten if it is bitter?

Fried garlic is to enhance the flavor. If it is fried and bitter, it cannot be included in the dish.

Fried garlic, golden and silver garlic is an important ingredient that Cantonese chefs like to use when making seafood and vegetable dishes. Steamed scallops with garlic vermicelli, steamed lobster with garlic vermicelli, steamed baby cabbage with garlic vermicelli, steamed loofah with garlic vermicelli, etc. Fried golden and silver garlic paste is indispensable.

There are also many ways to prepare garlic, including chopped garlic, garlic slices, garlic juice, sweet and sour garlic, Laba garlic, and even skin-on roasted garlic in barbecue restaurants. But the most common method is to chop garlic into minced garlic and season it to cook dishes.

Why is the fried garlic bitter?

The reason why the fried garlic is bitter is that it is over-fried. There are the following possibilities:

1. The cutting skills are not good, and the chopped garlic particles are uneven. It is not good if it is too large or too small. To control the heat, it is recommended to buy a food processor

2. When frying, the oil is too hot and there is no time to control the oil temperature. It is recommended to heat it over high heat and then immediately turn to low heat before frying

If the fried garlic is bitter, it may be The steps in the process of making fried garlic paste are incorrect. Putting chopped or machine-stirred garlic cubes directly into the oil pan for frying will cause the fried garlic to become bitter. This method of operation is wrong.

It is recommended that before frying, soak the minced garlic in water for a few minutes, drain it, and then fry it in the pan, stirring it constantly. If you feel that the minced garlic in your hand starts to become lighter, turn off the heat immediately. You can also add a small garlic clove first, and then add minced garlic after a few seconds. When the surface of the garlic clove becomes wrinkled and dry, you can turn off the heat and stir continuously.

What to do if fried garlic is bitter

After the first bit of garlic is minced into garlic, it must be rinsed or soaked in water, and the water must be squeezed out. We have all had similar experiences. When cutting garlic, garlic juice sticks to our hands. If we don't wash our hands, our hands will become sticky. This is because the substances contained in garlic are very sticky, so it must be cleaned before frying.

The second point is to control the oil temperature when frying garlic. The fire should not be too high, the oil temperature should not be too high, and it must be stirred frequently and fried slowly over low heat. The main purpose is to boil out the water in the minced garlic and turn it into golden color. Otherwise, it will easily stick to the pan and the fried garlic will become bitter.

By paying attention to the above two points, you can basically make gold and silver garlic paste with satisfactory results.

How to fry garlic without bitterness

1. Chopped garlic is fried directly without washing: As we all know, chopped garlic is very sticky. If it is fried directly, it will easily stick to the pan and it will be very sticky. It is easy to fry and cause a bitter taste, and the two substances thiamine and riboflavin contained in garlic will also produce a bitter taste when exposed to high temperatures. Therefore, this step is indispensable before frying the minced garlic, which is to put the minced garlic into clean water to wash away the mucus, and then squeeze it dry before adding it to the oil pan.

2. The oil temperature for frying minced garlic must not be too high. It should be about 40% hot. Put the minced garlic in and fry slowly over low heat. High oil temperature will cause the minced garlic to turn yellow and burnt quickly, and it is easy to have a bitter taste.

3. After adding the minced garlic, stir constantly to heat the minced garlic evenly and prevent it from sticking to the pan and causing a bitter taste.

4. Fry the minced garlic until it is slightly yellow and all floats. When it starts to change color, turn off the heat. Use a slotted spoon to take it out or pour it into the raw minced garlic with the oil (to make gold and silver garlic mince). The residual heat of the oil will slowly turn the minced garlic into golden yellow. You should also pay attention to stirring a few times to avoid "covering" the paste. If you wait until the minced garlic turns golden brown in the oil pan before taking it out, it will often be too late, and a burnt and bitter taste will easily appear.

5. After taking out the minced garlic, do not add salt, oyster sauce or other seasonings first. It is best to wait until it cools down slightly before seasoning.