Tell yourself that all the unsanitary things you eat in this barbecue stall can be wiped out under the care of this garlic! It was in the process of eating garlic raw that I felt the subtle umami behind the spicy taste. It's really cool to eat garlic raw! However, when I saw the way Cantonese people ate garlic, I suddenly realized that all my garlic before might have been eaten for nothing. It is Guangdong people who really eat garlic and eat it to a higher level.
How do Cantonese eat garlic?
Food stalls are Guangdong people's spiritual harbor at night. There are barbecues and stir-fried dishes, but if you peel a raw garlic and chew it on the table, I'm afraid it will be regarded as different by the audience. In the eyes of Cantonese, garlic meets hot oil, which can make a bright moment. When peeled whole garlic is put into hot oil, the appearance as white as jade immediately turns golden yellow, and the fried garlic instantly loses its original "backbone", becoming crispy outside and soft inside, with less spicy taste and more pleasure. Under the soaking of soup, the soft skin is easier to taste. Therefore, this kind of golden garlic has become the best partner in Cantonese cuisine, and it has no sense of contradiction with mutton, eel and frog.
Under the blessing of rich soup, fried garlic is full of soup essence, combined with the deep garlic flavor, which is the best combination of animal and plant essence. Believe me, at the end of a meal, garlic soaked with salty sesame oil must be eaten first. It has successfully become the protagonist of the whole dish.
What Cantonese people rely on most is actually gold, silver and garlic. Peel garlic and cut into pieces. Fry half in hot oil until golden and crisp. Under the baptism of hot oil, the spicy taste of garlic faded and it felt a little crispy. After the garlic seeds are fried and crisp, take out and drain the oil, and then add the remaining raw garlic.
It not only has the smell of oil, but also has the fresh fragrance of raw garlic. It is precisely because of its existence that all kinds of vegetables and seafood on the barbecue stalls, which were originally dull and tasteless, instantly become brilliant. Eggplant, Flammulina velutipes, oysters and scallops are all inseparable from gold, silver and garlic. The fragrance of plants and the delicacy of seafood are more prominent under the blessing of gold, silver and garlic, but the looming garlic flavor has become the most unforgettable taste after this feast.
Cooked garlic is less aggressive, and sometimes raw garlic is more pleasant. Zhanjiang rice rolls Store takes the lead in eating raw garlic. Rice rolls, white and delicate, has the original aroma of rice paste, without complicated seafood pork belly. Just a few spoonfuls of raw garlic is enough to occupy the taste buds of this day.
After watching Cantonese people eat garlic, I really can't bear to eat garlic any more. I always feel that chewing a garlic so well is a waste.