A dish that requires only one ingredient, fried garlic

Garlic originated in Central Asia and the Mediterranean region. It came to China in the Han Dynasty, and then transferred from China to Southeast Asia. Now, garlic is a kind of plant used all over the world, and fried garlic slice is also a small meal all over the world.

This dish only needs one thing, garlic of course.

Does that sound simple?

However, this dish in my eyes is the most troublesome and the most basic test. In fact, many of the people who released the instructional videos overturned in the videos. As this dish will produce garlic oil suitable for stir frying, I don't mind if you don't have a chance to have a try. After all, garlic oil is very fragrant.

The core of garlic is bitter. There is mucus in garlic, which is allyl mercaptan. If you cut the garlic and touch it, it will feel sticky. This thing will bring "garlic smell.".

When making fried garlic slices, bitter taste is the most taboo. The above two factors, garlic core and allyl mercaptan, are the key to making fried garlic slices.

Note that you must cut well. This is a test of basic knife work. Once the thickness difference is too large, your garlic slices will not fry well. If you cut it too thick, it won't be crisp for a long time.

It's sticky allyl mercaptan. We need to clean it many times after cutting. This ingredient doesn't directly make the taste bitter, but it increases the time it takes to crisp, increases the time we fry, and indirectly makes our fried garlic bitter.