A complete book on calculating garlic sauce

Garlic seems ordinary, but it plays an important role in life. Cold salad without minced garlic will lose its soul. Seafood without garlic sauce cannot taste its delicacy. So many people say that it is enough to destroy a plate of seafood and a spoonful of garlic sauce, but it is very important to make a plate of seafood and a delicious garlic sauce.

In life, many people make garlic paste and fry it directly, but soon the minced garlic turns black and bitter. In fact, it is wrong to make garlic sauce and fry it directly. This is another important step before. That's what hotel chefs do. Garlic sauce is more fragrant and not bitter. Below, I will give you a detailed introduction to the correct method of garlic sauce.

Garlic sauce

1. First of all, we are going to chop 500 grams of washed garlic into minced garlic, preferably finely, which can be fully heated to release fragrance when fried, but it can also be broken in a cooking machine if it is troublesome.

2. Divide the chopped garlic into two parts, one-third and two-thirds. One part is used for frying golden garlic, and the other is raw garlic, also called silver garlic.

3. Add a proper amount of water to the pot with more minced garlic, and wash it several times to remove the bitterness of minced garlic. At the same time, cleaning can also prevent garlic powder from turning black during frying. Before frying, cleaning is very important, which directly determines whether the garlic sauce is fresh and fragrant.

4. burn more oil in the pot. When the oil temperature rises to 50% and the oil level smokes slightly, pour the minced garlic with good moisture into the pot several times, because the moisture in the minced garlic is relatively large, and it is easy to overflow the pot when it is poured out. Stir constantly, so that the minced garlic is heated evenly.

5. Continue to fry on low heat for about 3 minutes, until the minced garlic completely floats and turns yellow, then turn to low heat, fry the minced garlic into golden brown with the remaining temperature, and take out the oil control. In the process of discoloration of minced garlic, the fragrance is very rich. After the garlic powder changes color, it must be fried with a small fire to fully release the fragrance.

6. Then pour the oiled golden garlic and silver garlic together and stir them evenly with chopsticks.

7. Add a proper amount of fried garlic oil, and the amount of garlic oil should not exceed the amount of minced garlic, so as to avoid the oxidation and blackening of minced garlic in contact with air, while maintaining the freshness and fragrance of minced garlic.

8. After the garlic sauce is cooled, start seasoning, add 3 grams of salt, a little fresh sugar, and chicken powder 1 gram. Stir well again and serve. Garlic sauce can be eaten and seasoned at any time, which is convenient for storage.