What do you cook with garlic?

Garlic is a common condiment in China people's daily diet. Adding garlic to stir-fry can not only make the dish more fragrant, but also remove fishy smell and oil, and also play a role in sterilization. What are we doing? Garlic is better. Now let's talk about it.

1. What dish is better to fry with garlic?

In fact, putting garlic in most home-cooked dishes in daily life can make the dishes taste more fragrant, but putting garlic in some dishes will affect the taste of the dishes themselves. First, all kinds of boiled fresh seafood, garlic flavor will cover up the freshness of seafood, and steamed fish is the same;

The second is sweet and sour vegetables, which emphasize sweet and sour taste and are not suitable for adding garlic;

The third is the most common scrambled eggs. In life, we don't put garlic in scrambled eggs, because it will affect the taste of eggs. In addition, from the species, green leafy vegetables and meat are the most suitable for garlic. Green leafy vegetables are tasteless, and garlic can enhance fragrance, while garlic in meat can not only sterilize and deodorize, but also help to retain the nutrition of meat.

As far as practice is concerned, garlic is better in cold stew. Adding garlic in these practices can not only enhance the fragrance and remove the fishy smell, but also retain the flavor of the original ingredients to the greatest extent.

Second, when is it appropriate to put garlic?

Generally speaking, garlic can't be cooked immediately after cutting, because it takes time for the sulfide in garlic to be fully released to prevent the loss of nutrients caused by the collision between sulfide and hot oil. The best time is about ten minutes. In addition, based on the same principle, don't fry directly in the pot when cooking. So how can we fry garlic without losing its nutrients? The best way is to fry garlic in a hot pan at first, and add minced garlic when you take it out of the pan to keep its nutrients.