What is Chaoshan garlic crisp?

Northerners in Chaoshan may not be very clear. If you have been to rice rolls, which serves Cantonese food, you must have eaten garlic crisp. Rice rolls is golden yellow, and crispy is garlic crisp.

It's not authentic unless it's in rice rolls. In fact, they will also be put in soup powder, river powder, steamed seafood and stir-fried dishes, which can be said to be universal seasonings. Let's share my production method!

Prepare 1000g garlic and appropriate salad oil.

manufacturing method

One: Peel the garlic first, then chop it with a knife to make the particle size as uniform as possible, then wash it with clear water, and then squeeze the water with a towel for later use!

Two: add oil to the pot and heat it. When the heat is about 50%, add garlic foam, fry on medium fire until the surface changes color, and finally fry on low fire until golden brown. Take out the oil control!

Three: Garlic after oil control, after cooling, find a bottle or a sealed bag, which is also convenient to use. Simple garlic is ready!

Tips for making: I made it without starch, softened it and stuck it to my teeth. It tastes crisp without starch! Pay attention to the heat when frying, and you can fish it out after a little discoloration. Need to stir with chopsticks to prevent high internal temperature and easy to paste!