Among the myriad of flavoring ingredients, fried garlic flakes have gradually become a favorite in home kitchens, restaurant backrooms, and among snack enthusiasts. With their unique flavor and convenient consumption method, they not only preserve the rich aroma of garlic but also overcome the limitations of fresh garlic. The crispy texture and intense taste add a distinctive charm to various dishes.
The creation of fried garlic flakes stems from the deep exploration of garlic's flavor. As a globally widely used seasoning ingredient, garlic has held a significant place in cooking since ancient times, renowned for its unique pungent taste and ability to remove fishy odors while enhancing umami. However, fresh garlic faces challenges such as difficult storage, cumbersome processing, and excessive pungency. Through scientific processing techniques, fried garlic flakes perfectly addresses these pain points. The raw materials are carefully selected from fresh garlic grown in premium production areas like Jinxian in Shandong and Zhongmu in Henan—core garlic-producing regions where the garlic boasts plump bulbs, thick cloves, and a rich aroma, laying an excellent quality foundation for fried garlic flakes.
The production of fried garlic crisps is an extreme pursuit of perfection in every detail. The first step involves raw material pre-processing: fresh garlic is manually selected to remove rotten or damaged cloves, then peeled, thoroughly rinsed with clean water, and sliced into uniformly thick pieces—this step is crucial, as the garlic slices must be cut to a thickness of 0.3-0.5 millimeters. Slices that are too thick will not fry evenly, while those that are too thin risk burning, affecting both texture and flavor. Next, a low-temperature soak is performed, where the sliced garlic is immersed in clean water for 1-2 hours to remove some of the allicin and reduce the pungent taste, while also allowing the slices to absorb an appropriate amount of moisture, preparing them for the subsequent oil frying to achieve the desired shape.
The frying process is the key to forming the flavor and texture of fried garlic crisps. High-quality vegetable oils, such as soybean oil and sunflower oil, are used, with the oil temperature strictly controlled at a low and slow frying mode of 120-130°C. This low-temperature slow frying method prevents the loss of nutrients in the garlic slices while allowing the internal moisture to evaporate gradually, creating a crispy exterior and tender interior. It also enhances the aromatic compounds in the garlic, intensifying its fragrance. During frying, workers must continuously stir the garlic slices to ensure even heating. When the slices turn a golden, appealing color, they are quickly removed and drained of oil to avoid over-frying, which can lead to a burnt taste.
Nowadays, as people's demand for food quality continues to rise, fried garlic slices, with their premium ingredients, exquisite craftsmanship, diverse flavors, and convenient consumption methods, have not only gained immense popularity in the domestic market but also been exported overseas, becoming a "crispy calling card" that promotes Chinese culinary culture. With its small size, it embodies the limitless potential of ingredients and adds more deliciousness and surprises to people's lives.
Post time: Oct-23-2025
