The fastest way to peel a large amount of garlic cloves

The fastest way to peel garlic cloves is to use physical methods such as tapping, shaking, or soaking in hot water to destroy the structure of the garlic skin. There are mainly five efficient methods: tapping, shaking, hot water soaking, microwave heating, and knife cutting.

1. Beating Method

Place the garlic cloves flat on a cutting board and use a wide faced knife or the base of the palm to tap vigorously. After the garlic skin is impacted, it separates from the garlic flesh. This method is suitable for cooking scenarios that require minced garlic. After tapping, loose garlic meat can be obtained directly, but it may cause juice splashing. It is recommended to wrap garlic cloves with plastic wrap during operation to reduce residual odors.

2. Shake Method

After dividing the whole garlic cloves, place them in a sealed container, add two metal bowls or coins, and shake vigorously for 30 seconds. The collision and friction between metal objects and garlic cloves can peel off most of the garlic skin, making it suitable for processing a large number of garlic cloves at once. Pay attention to choosing an impact resistant sealed box, and sieve out any remaining broken skin after shaking.

3. Hot water soaking method

Soak garlic cloves in warm water at around 60 ℃ for 3 minutes. The hot water will soften the thin film between the garlic skin and flesh. After removing, gently squeeze the root of the garlic clove, and the garlic meat can slide out completely. This method maintains the integrity of garlic cloves, but excessive water temperature can cause the garlic meat to be undercooked and affect its taste.

4. Microwave heating method

Cut off the root of the whole garlic by 1 centimeter, heat it at medium high microwave for 15 seconds, and the thermal expansion and contraction effect separates the garlic skin from the garlic flesh. This method can process whole garlic within 10 seconds, but excessive heating can make the garlic meat sticky. Suitable for dish preparation that requires maintaining the integrity of garlic cloves.

5. Knife cutting method

Use a knife to cut off the hard lump at the bottom of the garlic clove, pinch the incision and tear it in the opposite direction to bring out the complete garlic meat. This method is suitable for scenarios that require high integrity of garlic cloves, but it requires certain cutting skills. Pay attention to the stability of the cutting tool during processing to avoid scratching fingers.

Silicone garlic peelers or rubber gloves can be used in daily garlic processing to reduce residual hand odor. It is recommended to refrigerate the peeled garlic meat for no more than one week, and freeze it for up to three months. Before cooking, press the garlic cloves to release more allicin, and control the oil temperature to avoid nutrient loss during high temperature explosion. Special populations who come into contact with raw garlic may develop contact dermatitis. Clean your hands promptly after operation.