Can fried garlic be eaten if it is bitter? What is the reason for the bitterness of fried garlic?

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 for various delicacies. It tastes very good and is loved by people. Many people will fry garlic at home. So what is the reason why fried garlic tastes bitter? Let's take a closer look!

Can I still eat fried garlic if it tastes bitter?

The purpose of fried garlic is to enhance the flavor and fragrance. If it is fried until it becomes bitter, it cannot be used in cooking.

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

There are many ways to cook garlic, such as young garlic, garlic slices, garlic juice, sweet and sour garlic, Laba garlic, and even roasted garlic with skin in barbecue restaurants. However, the most common way to cook garlic is to chop it into minced garlic and use it to season dishes.

Why is fried garlic bitter?

If fried garlic tastes bitter, it is over-fried. There are several possibilities:

1. The knife skills are not good, the garlic particles are not evenly cut, too big or too small, it is difficult 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 on high heat first and then turn to low heat immediately before frying.

If the fried garlic tastes bitter, it may be that the steps of the fried garlic production process are wrong. Frying the chopped or machine-mixed garlic directly into the oil pan will cause the fried garlic to taste bitter. This operation method is wrong.

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

What to do if fried garlic tastes bitter

First, after the garlic is chopped into garlic pieces, it must be rinsed or soaked in water, and the water must be squeezed out. We have all had similar experiences. When cutting garlic, the garlic juice sticks to our hands. If we don't wash our hands, our hands will be very 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 the garlic. The fire cannot be too big, the oil temperature cannot be too high, and it must be turned frequently and fried slowly over low heat. The main purpose is to boil the water in the garlic and turn the color golden. Otherwise, it will easily stick to the pan, and it will also make the fried garlic bitter.

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

How to fry garlic without making it bitter

1. The chopped garlic is fried directly without being washed: As we all know, chopped garlic is very sticky. If you fry it directly in the pan, it will easily stick to the pan and become burnt and bitter. In addition, the thiamine and riboflavin contained in garlic will also taste bitter when exposed to high temperatures. Therefore, this step is essential before frying the garlic, which is to put the chopped garlic into clean water to wash off the mucus, then squeeze it dry and then put it into the oil pan.

2. The oil temperature for frying garlic must not be too high. It should be about 40% hot. Put the garlic in and fry slowly over low heat. High oil temperature will make the garlic turn yellow and burn quickly, and it will easily taste bitter.

3. After adding the minced garlic, stir it constantly to ensure that the garlic is heated evenly and prevent it from sticking to the pan and frying into a bitter taste.

4. Fry the minced garlic until it turns slightly yellow and all floats up. When it starts to change color, you can turn off the heat and scoop it out with a colander or pour it into the minced garlic together with the oil (to make golden and silver minced garlic). The residual heat of the oil will allow the minced garlic to slowly turn golden. Also, be sure to stir it a few times to avoid it getting burnt. If you wait until the minced garlic turns golden in the oil pan before taking it out, it will often be overcooked and easily have a burnt bitter taste.

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 a little before seasoning.