How to stir-fry garlic without sticking to the pan and bitter?

When we usually cook, we don't fry garlic in most cases! But it is undeniable that fried garlic is really much more fragrant!

Generally, more exquisite restaurants will blow this thing up. For example, fried shrimps in typhoon shelters and dried scallops with garlic are all fried. The difference is that the garlic in scallop is half raw garlic and half fried garlic, while the garlic in typhoon shelter is half fried garlic and half breadcrumbs.

Let's talk about how to fry garlic without suffering!

Stir-fried garlic is not bitter! Just don't blow it up!

Normal fried garlic is rich in garlic flavor, golden and crisp in color. If you are not afraid of trouble, you can mix it with fresh garlic to mix cold dishes. The effect is very good!

Before last year, in the hotel where I worked, the cold dish chef liked to do this, but he didn't fry it himself, but used the garlic I prepared. I usually fry 20 Jin of garlic at a time, and basically everyone uses half.

If you want to fry garlic without sticking to the pan, you need to pay attention to the following points!

The first point: cut garlic must be washed with water, and garlic oil must be washed clean!

Whether you chop minced garlic or beat it with high-speed blender, wash the garlic oil in minced garlic with water! If you are afraid that the minced garlic will be washed away by water, you can wrap the minced garlic in gauze, and then plug a water pipe into the gauze for continuous washing! Wash and knead until all garlic oil is clean! (This method is mainly applicable to the production of large hotels)

The second point: the pot should be cooked!

This step is very important, don't think that just frying garlic can stop frying! If it's fried less, it's no problem. When the third pot is fried, more than 80% may stick to the pot!

The third point: when garlic is in the oil pan, the temperature is guaranteed to be around 50%!

This is very important. Make sure there are a lot of bubbles immediately after garlic enters the pot, so that garlic can roll in the oil pan with bubbles and will not sink to the bottom of the pot and stick. It can fry the moisture on the surface of garlic in the shortest time.

Fourth point: too little oil!

I usually use 5 kg salad oil for frying garlic, and the wet garlic is about 1.5 kg. Three times, pay attention to the temperature in the pot. If the oil temperature drops obviously, the garlic will not turn up when it goes down, then stop the garlic immediately! Otherwise it will sink to the bottom of the pot.

The above methods are matters needing attention of the hotel. If you fry garlic at home, use a catty of garlic.

Fifth point: temperature control!

Simply put, the temperature of garlic in the pot is about 150 degrees (fire). After frying the water in the garlic, turn to low heat or leave the fire. Stir-fry until the garlic is slightly yellow, and take out the oil immediately! Because the internal temperature of garlic is very high at this time, you will find that garlic turns golden yellow in about 20 seconds. At this time, use chopsticks to push the fried garlic into a thin layer, the thinner the better!