Updated: Feb 19
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Garlic puree/aged garlic puree
This is used the in the majority of Chinese Takeaways as its easier to prep and has lots of flavour.
Some takeaways will make this daily and use fresh garlic, but most will make it and use after 24-48 hours making. The resting makes the flavour deeper and much richer than fresh garlic. Mostly used in sauce based dishes.
1 bulb of garlic
¼ tsp salt
Veg oil to cover the garlic
1. Crush and peel your bulb of garlic, room the hard root and place into a small food processor
2. Add ¼ tsp salt
3. Fill with veg oil until the garlic is nearly submerged.
4. Blend until it’s a puree
5. Place into an air tight container and store in the fridge
6. To age, just leave in the fridge for 24 hours before using
7. Use within 2 weeks
Dehydrated garlic granules
These are used in place of the garlic puree.
The flavour is more of a processed type flavour, can be used in conjunction with the garlic puree.
2 tbsp dehydrated garlic granules
Triple the mount of hot water
1. Place your 2 tbsp of dehydrated garlic granules into a small bowl
2. Pour you water over the top, enough so that there is more than 3x the volume of water
3. Allow to sit for 20 mins
4. Then drain trough a sieve and let stand for 20 mins
5. They’re now ready to use
Not widely used in most takeaways, due to hand chopping 1000 cloves a day is too time consuming.
If it is used it will be used in fillings for rolls and wontons.
Also used in Salt and Pepper/Salt and chilli dishes
Garlic powder is used for marinades, velveting and to flavour fillings, its never cooked with unless it’s a slow cook i.e., ribs, char sui or peaking duck. The flavour is very similar to the dehydrated garlic granules.