Friday, July 16, 2010
Roasted Garlic 烘蒜蓉
They especially like fried garlic and and onion too! I always make these two items and sometimes ginger shreds. I stock them up as you can add them to almost any food. Or for my kids, eat them as it is. :P
I prefer to oven roast minced garlic. It's less oily and you can keep it longer as they are much drier than if you fried them in oil. I can also removed those that have turned brown and let the others continue roasting. If you fry them in oil, you can't do that.
I spray some oil on my tray, spread the garlic and spray a little oil over the garlic. It's much easier if you use the oil spray but if you don't have one, you can use a brush to brush the tray then toss the garlic with the oil before spreading them flat. Just use enough oil to spread the tray so the garlic doesn't stick to it. You don''t need a lot of oil for this.
I roast it at 180C for a totally 20 minutes but checking in-between to give it a stir and spread them flat again so they will brown evenly and to remove those that have browned. You won't have this problem if your minced garlic are about the same size. With my 'kungfu', my minced garlic are still not quite uniform. Hence, I need to do the in-between picking. :P
The roasted garlic will turn out very dry, crunchy and not oily at all. The minus point is it takes a much longer time to do it compare to oil frying.
I'll be using these for my next post, Cream of Mushroom with Roasted Garlic. :)