How to make garlic sauce

Hello! Let me share with you the method of garlic sauce. If it helps, remember to give you a compliment and encouragement (∩ _ ∩)?

Cooking is delicious, seasoning is very important! The Handicapped Party can also make delicious spicy garlic sauce.

This sauce can be made into: shrimp with garlic vermicelli, scallops with vermicelli, roasted oysters, spicy vermicelli with flowers, and oil sprinkled on any cuisine. Vegetables are also very practical.

Materials?

Garlic 10

5 grams of soy sauce

Salt 1 g

3 grams of sugar

6 millet peppers

What is the practice of "spicy garlic sauce" (garlic shrimp, roasted scallop, oyster, vermicelli flower shell, Flammulina velutipes) in the supper party?

Peel and wash garlic, remove the connection from the bottom, wipe it with soda water, and dry it with kitchen paper or dry the surface water stains. Put it into a blender or chop it manually.

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Half of minced garlic is finely stirred, and the other half is roughly stirred (with larger particles). Separate plates! Don't put them together ~

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Wash the millet pepper and cut it into small circles.

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Pour the oil into the pan, heat it for a while on medium heat, and pour the coarse garlic into the oil pan. The oil temperature does not need to be too high, which is easy to fry. According to minced garlic, you can refuel.

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Stir-fry minced garlic in a small fire, never in a big fire ~

After frying for a period of time, adding half of millet pepper can release the spicy taste of millet pepper in minced garlic and oil.

In the process, it is necessary to stir constantly to prevent coking caused by sticking to the pot or uneven heating.

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Then add half of the soy sauce, about a spoonful of the spoon in my picture, and add salt and sugar. Don't put too much of these spices. I suggest you try it, in case it is too salty when cooking.

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After the fried golden garlic shrinks into hard particles, pour in the remaining half of the fine garlic. Stir well. Add the remaining soy sauce and millet pepper. Stir fry for one minute. Don't take too long ~

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Turn off the fire and let it cool. Now the temperature is relatively high, so we can't just put it in a jar. Let it cool before you put it in.

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It can be stored in cans or containers, and the surface is covered with oil to isolate oxygen and prevent corruption. Can be stored in the cold storage layer of the refrigerator for more than half a month. I tried it for a month and it still tastes delicious. hahaha. But try to eat as soon as possible ~ don't put it at room temperature.

Steamed shrimp with garlic and vermicelli. See my homepage for details. I wrote a new recipe ~

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The shrimps with garlic I cooked in those years are so delicious that I can't stop eating one at a time. For details, you can click on my avatar to enter the home page for reference recipes.

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Steamed stinky tofu with chopped pepper and garlic ~

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This barbecue restaurant must use a lot of garlic sauce to make tin foil tofu. Tin foil such as Flammulina velutipes actually uses a lot of garlic sauce, which tastes exactly the same.

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Microwave version of cold eggplant, giant soil method can participate in another recipe on my homepage. Barbecue shop taste

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Baked eggplant with garlic? Before baking, put the eggplant in the oven and bake it at 200 degrees for 20 minutes. Don't cut it. Then cut it and bake it.

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Braised scallops with garlic and vermicelli, steamed in a steamer. Finally, the oil leaked.

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Steamed oysters with garlic paste taste different from roasted oysters with garlic paste, and the garlic paste baked in the oven makes people anxious ~

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skill

1. The oil temperature must not be high, and the whole fire is small, and it is easy to burn when it is big ~

2. Xiaomi pepper can not be counted, depending on personal preferences.

3. Stir-fry half, then stir-fry the other half to add flavor. Hotel barbecue stalls are usually like this, and meat will come out. Stir-fry later, and then turn off the heat.

4. Not too salty, but soy sauce sugar must be added ~ This will make scallops delicious. In addition, you should season when cooking.