Sichuan Garlic Chive

Author: Pan Lin
Publisher:
Publish Date: 2005-10-01
Features: Garlic is widely used in cooking. During the cooking process, it can be used as a garnish and seasoning; when used for seasoning, it can correct flavors and remove fishy or unpleasant odors. Raw garlic contains allicin, which has a very strong pungent taste. In Sichuan-style cold dishes, garlic is often minced into a paste for its unique flavor, which can stimulate the appetite, enhance taste, and add fragrance, with a strong garlic aroma. When cooking hot dishes, the garlic enzyme is activated by heat, which breaks down alliin, thus forming a pungent taste. Garlic-flavored dishes utilize the unique strong pungency of garlic, combining it during the cooking process to fully integrate the garlic aroma into the dish, highlighting the garlic flavor. The purpose of this book is to promote the further development of garlic-flavored dishes and meet the needs of those who enjoy garlic-flavored cuisine, allowing it to evolve while inheriting tradition and contributing to the advancement of garlic-flavored dishes. It is especially suitable for chefs in various restaurants and home cooking enthusiasts.