How to make garlic table the best to eat? How to drown garlic table is the best

Stir-fried shredded pork with garlic Add an appropriate amount of small powder (starch) and light soy sauce to the shredded pork and mix well, wash the garlic moss and cut it into 2 3 cm pieces. **, boil the oil to 7 into heat, add a few dried chilies, if you like a little spicy, break it, if you don't eat spicy, throw the whole dried chili peppers into the pot, so it is more fragrant but not spicy. Wait for the dried chili peppers to burn a little bit, then you can add shredded meat, fry until it confesses, and scoop it up.

Put a little oil in the pot, boil until it is hot at 8, add garlic, put a little salt, control it according to personal taste, fry until the color becomes dark green, put the shredded meat down and mix well, you can get out of the pot. In this way, the garlic moss is sweet and crispy, and the meat is silky and tender.

How to drown garlic table:

Ingredients:

3 catties of fresh garlic moss in Xinsanzhen, 400 grams of aged vinegar, 300 grams of light soy sauce, 20 grams of salt, 40 grams of sugar, a small amount of Sichuan pepper, a small amount of star anise, an appropriate amount of ginger, and a small amount of high liquor.

Method:

1. Break off the top of the garlic moss you bought and clean it.

2. After the water is dried, cut into sections, and then add an appropriate amount of salt to marinate for at least 3 hours.

3. Add a small amount of star anise and Sichuan pepper to the wok and stir-fry over low heat to bring out the fragrance, then add vinegar, light soy sauce, salt, sugar and water to boil, and let it cool naturally after boiling.

4. The toughness of the pickled garlic moss is particularly good, put the garlic moss into a glass jar, and then put shredded ginger on it.

5. After the sweet and sour sauce is thoroughly cooled, pour it into the garlic moss, the amount of sweet and sour sauce must not exceed the garlic moss, cover the lid and seal the salt for one night.

How should garlic be delicious? Many people may be a little stunned when they see this type of question, because garlic is generally stored as a hot pot side dish, very few people will think of using garlic as a key thing to eat. In fact, the presence of garlic is very important, and some dishes are not good without it.

The content of the following article is a detailed interpretation for everyone!

How to make garlic delicious.

Garlic bread sauce.

Garlic bread sauce may be relatively unfamiliar to some people, but it is actually a very key condiment in Europe and the United States. So let's learn and train the practice today! Maybe you'll also be hooked on garlic bread sauce.

Raw materials. 4 garlic cloves , 8 tablespoons of whipped cream, 4 tablespoons of marqueline, 1 tablespoon of dried men, a small amount of Oligon grass salt.

Practice. 1.Garlic cut into powder.

2.Pour the whipped cream into the pot, boil the whipped cream, and then put the margiline and minced garlic in it, stir well, and then add the Oligon grass and salt to turn off the heat, is it very simple?

Once the sauce is ready, you can use it to rub the toast and it will have an unexpected taste. If you eat leftovers at once, put them in a sealed container and store them in the refrigerator.

Braised chicken with garlic. Raw materials.

1 raw chicken, multiple garlic heads, a small amount of ginger slices, salt, soy sauce, light soy sauce, wine, and sugar.

Practice. 1. Heat the pot first, no need to add some oil, stir-fry the black pepper chicken nuggets again, and remove the vegetable oil.

2. Scoop up the chicken after it fades.

3. Remove from the pot again, add some oil, and stir-fry the ginger slices and garlic white.

4. Then put in the black pepper chicken pieces and stir-fry, and put in light soy sauce, rice wine, sugar and other condiments during the period.

5. Put water parallel to the chicken breast, cover and simmer.

6. After the meat is stewed thoroughly, you can taste whether the texture of a piece of meat is your favorite type, and the taste can be adjusted.

7. Sprinkle some juice, then add garlic leaves, stir-fry evenly.

Tips. Garlic and ginger should be put in again, otherwise it will burn and paste and affect the taste.

Steamed fish with preserved garlic and cabbage oil.

Raw materials. 1 fish, 2 oranges, 5 garlic (cut into strips), 100g chopped cabbage (cleaned), 2 small chili peppers (cut into strips), vegetable oil, 6 cloves minced garlic, salt, oyster paste, 5 cloves of glass lettuce (cut into small pieces).

Practice. 1. Clean up the fish.

2. Cut two fragrant oranges and rub the whole fish body to remove the fishy smell and increase the aroma.

3. After cleaning, control the dry water to pierce the backbone of the fish from the abdominal cavity of the fish and cut it with a kitchen utensils tooth knife.

4. Cut three knives on both sides of the fish body, and then wipe the whole fish body with cooking oil.

5. Insert the old ginger slices into the mouth of the fish body knife and insert it into a large long glass bowl. (Simmer for 15-18 minutes).

6. Stir-fry the minced garlic and chop the vegetables in a hot wok and add the garlic and shredded peppers.

7. Add appropriate oyster sauce and a small amount of salt and stir-fry slightly, then take off the heat and remove the flat glass fish bowl, and add glass lettuce to the table.

Garlic? I think the garlic may be that you can heat it up, after all, the garlic may be like this, it may smell bad, but if you want to change the thing, you may cut it off and heat it into the kind of garlic oil, I think it's better, because of that taste, I think it's really good, I think it's okay.

The steps to drown garlic are as follows:

Operating materials: 1500g of garlic, 35g of salt, 150g of light soy sauce, 150g of aged vinegar, 80g of sugar, Sichuan pepper, star anise, millet spicy, ginger appropriate amount.

1. The garlic moss you buy home needs to be selected and cleaned first, and the bud part of the garlic moss on the garlic moss is removed, and the upper part is directly cut off from this relatively large knot, and the upper part cannot be pickled, you can throw it away directly, or you can use it to scramble eggs, and the taste is also very good. The garlic moss is all processed and delicious, and it is washed several times in water to clean the garlic moss.

2. Spread the cleaned garlic moss on the dumpling curtain or other tools, put it aside, dry the moisture on the surface, avoid raw water, now the temperature is relatively high, I put it in an outdoor ventilated place to dry for about half an hour, anyway, as long as there is no raw water on the surface.

3. Dry the garlic moss in Lizhou, cut off the older part at the bottom, and then cut the garlic moss into small pieces of 3-4 cm long, and put it in a large pot after all the cuts, and you can proceed to the next step.

4. Add an appropriate amount of salt to the cut garlic moss, I remove the top, the cut garlic moss has 1500g, about 1500g of garlic moss I added 35g of salt, salt here plays a role in killing water and entering the bottom taste, after adding salt, the limb laughs at it and stirs it fully evenly, garlic moss is more difficult to get out of the water, just mix it first, and then put it aside to marinate for about 3 hours, and you can stir it again in the process of pickling, so that the garlic moss can fully precipitate water.

5. When marinating garlic moss, prepare ingredients and sauces, the ingredients used are Sichuan pepper, star anise, light soy sauce, aged vinegar, sugar, ginger and millet spicy, ginger and millet spicy can be put or not, the specific amount is decided according to preference, there is no fixed requirement.

6. At this time, the sauce is boiled first, because the sauce needs to be completely cooled before it can be used, add the prepared peppercorns and star anise to the pot, the pot should be waterless and oil-free, stir-fry the fragrance, add the prepared 150g light soy sauce, 150g aged vinegar and 300g water, boil over high heat, the amount of light soy sauce here is not too much, the salt has been added to it, it must be boiled thoroughly, and put aside to cool after boiling.

After an hour, you will find that the garlic moss has come out of the water, and it has become soft, you pick up a garlic moss and fold it in half, and it is constantly folded, it is a soft state, to this extent, squeeze the pickled garlic moss dry, so that you can more fully absorb the flavor in the sauce, squeeze out the garlic moss and put it in another large basin without this water and no oil.

8. Add millet spicy, ginger shreds, 80g sugar to the garlic moss, cool the sauce, stir evenly again, and then you can can.

9. You need to prepare a waterless and oil-free jar, put the garlic moss in it, press it tightly, and then pour the soup into it, cover it, and set it aside to marinate for 2 hours before eating.

Garlic and chili peppers are pounded into garlic mortar, and some soy sauce, monosodium glutamate, sesame oil and other condiments are added, which makes garlic the best food.

1. Garlic with alcohol, the garlic that comes out of this way is very delicious, not only spicy and fragrant, soft and glutinous, but also especially with rice and wine. Let's prepare the ingredients for the garlic sake. Prepare an appropriate amount of garlic, prepare as much garlic as possible, prepare a little more cooking oil after preparing garlic, an appropriate amount of salt, prepare an appropriate amount of cumin powder according to your taste, and chili noodles are fine.

Now that they're all ready, let's start cooking the garlic side dishes.

2. Take out the prepared garlic and put it in a vegetable basket, then we peel off all the outer skin of the garlic, and then break the garlic into small cloves. You don't need to remove the skin of the garlic cloves, and then put all the garlic cloves into a large bowl. Next, add an appropriate amount of water to the garlic and wash it again.

When cleaning garlic, you should also carefully observe the garlic, and if there is bad garlic, you must pick it out.

3. After the garlic is completely washed, we will pour out the water, and then add an appropriate amount of water again and soak it for 5 minutes. This is to allow the garlic to fully absorb the water, and after 5 minutes, we will take out the garlic and put it in a vegetable basket to dry the moisture on the surface.

4. Next, take out the wok, put it on the stove, add an appropriate amount of cooking oil, then put the garlic into the cooking oil, and stir-fry over medium-low heat. In the process of stir-frying, the water of garlic will become less and less, and the water of garlic will become less and less, and the fragrance will become more and more intense, which makes people particularly appetizing just by smelling it.

5. Stir-fry over low heat until the skin of the garlic slowly cracks. Wait until the skin of the garlic slowly cracks and then continue to stir-fry for half a minute, turn off the heat and put it on a plate, and put the garlic in a **. After the garlic is fried, we can start seasoning.

6. When we are seasoning, we must add various seasonings according to our own taste. If you like to eat salty, add more salt, but it is not recommended that you eat particularly salty. Then add an appropriate amount of cumin powder, the chili noodles can be eaten, and a particularly delicious garlic appetizer is made in this way, spicy and fragrant, soft and glutinous, do you like it or not?

Tips: 1. Don't peel off the skin of the garlic cloves.

2. When frying garlic, you can have a little more oil, don't heat too much, and fry slowly over low heat.

3. There are only three kinds of seasonings that need to be used to make garlic snacks, which are salt, cumin powder and chili noodles, and these three seasonings must be added according to your own taste.