What is the method of garlic to make garlic puree, and what is the garlic method?

The easiest way to make garlic, there are many ways to make garlic puree, for example, the simplest, you can pick up the garlic, and then put it in a mineral water bottle, then dry your face, and then fall to the hard place, so that the garlic mortar is mashed into a puree.

The way to make garlic into garlic mash is to crush it first, then put it in a bowl, and use a rolling pin to smash it into garlic puree, which is very good, this garlic paste is still young.

The method of making garlic into minced garlic is very simple, peel the garlic and pat it flat with a knife, then put it in a bowl and pour it with the head of a rolling pin.

Isn't it sold on the Internet, garlic pounders! With this machine, you can mash garlic into a puree.

Garlic can be mashed with a garlic pounder, add some salt, and it is very delicious.

Garlic, we can first use a juicer or a meat grinder, which can be made into garlic puree.

First, peel and wash the garlic and put it in a stone mortar; Secondly, slowly mash the garlic with a pestle; Third, pour out the garlic and add an appropriate amount of experimental soy sauce and vinegar to mix well.

There are many more convenient ones that can be packed in a box, and then you can make some garlic mash with one pull, and sometimes you can just go and mash it.

How can garlic be made into minced garlic? Under normal circumstances, after crushing the garlic, you can use the method of smashing the garlic to make the garlic paste.

If you want to make garlic puree, the easiest way is to use a garlic pounder, which is very fast.

For this garlic, you can buy a meat grinder, so that it can be beaten or beaten in a soy milk machine, which is more convenient.

When the garlic is mashed, it is made into garlic puree, and the problem is very simple, so you can make it when you go home.

Garlic If we make garlic puree, there are many ways, we have a special container for making garlic puree, and you can also use a garlic jar to pour it.

We can use a garlic stirring machine to stir it into garlic puree, which is very simple.

I understand what you said about how to make garlic into minced garlic, and I think it can be done by mashing it so far.

Garlic can be pureed with a dry noodle pin.

If there is any way to make garlic paste, you can put the garlic in a drink bottle after picking it up, and drop the drink bottle on the ground to become garlic paste, or you can buy a nine-piece nine-nine with a garlic beating machine.

The preparation of the garlic paste is as follows:Ingredients: 1 kg of garlic, 1 tablespoon of oyster sauce, 1 tablespoon of light soy sauce, 1 tablespoon of steamed fish soy sauce.

1. Prepare the garlic and peel it.

2. Pat it flat with a knife, and then go to the stool skin.

3. Crush the garlic with an electric meat grinder.

4. Pour more oil into the pot, at least not garlic. Pour half of the garlic paste into the cold oil, stir-fry over medium heat until the garlic is fragrant, and pour in the other half of the garlic paste.

5. Add all the seasonings to it and stir well, remove it from the pot, and put it in the refrigerator after cooling, and it will not be bad for a month.

Ingredients:

Garlic, salt, Lao Gan Ma, chili oil

How to make garlic puree:1. Pick or distinguish the garlic and cut off the root of the garlic.

2. With a knife, pat the garlic flat.

3. Peel off the garlic skin and pat it flat with a knife, the garlic skin is very easy to fall off.

4. Cut the garlic a few times with a knife and put it in the garlic pounder.

5. Add salt and mash the garlic into a puree with a garlic pounder.

6. Use a spoon to scoop the garlic into a bowl.

7. Add vinegar, extremely fresh soy sauce, and oil to accompany.

8. Add Lao Gan Ma, or chili oil to accompany it, and the dumplings are delicious.

Garlic

It is a perennial herbaceous plant of the family Liliaceae, Allium, with bulbs to oblate globules, usually composed of many fleshy, petal-shaped small bulbs closely arranged, and covered with several layers of white to purple membranous bulb skin.

Leaves broadly striped to strip-lanceolate, flattened, shorter than the leaflets, the flowers solid, cylindrical, the bracts fall early; umbel-shaped inflorescences densely with beaded buds, with several flowers in between; peduncle slender; bracts large, ovate, membranous, with a short tip; Flowers are often pale red; tepals lanceolate to ovate-lanceolate, with shorter inner whorls; The filaments are shorter than the tepals, longer than the tepals, the outer wheel tapered; ovary globular; The flower column does not protrude out of the perianth. Blooms in July.

Preparation of Laba garlic:

Main ingredient: garlic 1000g Excipients: vinegar is suitable for this cover.

Step 1: Peel the garlic.

Step 2: Wash the garlic and wash it with cool boiled water.

Step 3: After the water is dry, pour in the vinegar and cover with the garlic.

Step 4: Cover with plastic wrap, cover with a lid, and leave for 2 weeks to about 1 month before serving.

Step 5: This is after 1 month, it turns green.

1. Prepare fresh ripe garlic and seasonings such as soy sauce, Sichuan pepper, spices, edible salt, etc., then pour an appropriate amount of water into the pot, put the soy sauce, peppercorns, ingredients and salt into it, boil it into a thick juice over high heat, and then let it cool naturally.

2. Put the garlic into a container (glass jar or clay pot is acceptable), pour in the marinade that has cooled, then seal the mouth of the container, and it can be eaten after a few days.

After taking out the soaked garlic, remove the water, then adjust the rice vinegar and white sugar into sweet and sour water in a ratio of 3:1, stir it a few more times with chopsticks to completely dissolve the sugar, and then pour it into a glass bottle, and then put the processed garlic into it, and seal and marinate for about 20 days.

First of all, making garlic paste must be done by pounding, and patting or chopping with a knife cannot be called garlic paste at all. Peel the garlic cloves with a knife and then put them in a stone mortar and start pounding them into a puree, so that if you don't flatten the garlic cloves, you will escape.

Secondly, when pounding the garlic, you should put an appropriate amount of salt to pound it together, so that the garlic is not easy to fly out when pounding, and the pounded garlic will be more delicious. When pounded into the stone mortar to make a sound of "chirp, chirp", it means that the garlic has been pounded like cracked mud.

Finally, add a little cold boiled water to the pounded garlic paste, remember to use boiling water until it is cool, or use cold water directly, and the amount of water should be just submerged to the surface of the garlic paste. After adding the water source, you can mix the garlic paste and water in the same direction.

This garlic can be used in a variety of dishes such as white meat, eggs, and cucumbers, and seasonings such as light soy sauce, balsamic vinegar, and sesame oil if used as a dumpling dipping sauce.

Additional instructions: 1. Add cold water in the last step, and the step of adding cold water is generally omitted when making garlic, and the garlic paste feels also very delicious.

2. How to eat garlic.

Mash the cloves into a sludge crack, which requires two tools: garlic mortar and he. However, it is rare to see both of these things now, and there may still be rural people. So now the only way to make minced garlic is to chop it with a knife and slowly chop it into fine pieces, and the taste of the minced garlic made by this method is much worse.

The first method: pat the garlic puree.

1. Pat the garlic clove first and peel off the garlic skin. (Many garlic skins are too tight to peel, and the method of patting first and then peeling will make the skin peel better.) ）

2. Continue to use a knife to flatten the old cherry garlic on the back of the branch, and then cut it into minced garlic.

3. Remove from the pot, heat a little oil, and wait until the surface of the oil is slightly smoking, pour the oil into the minced garlic and fry it, so that the aroma of the garlic will be stimulated.

The advantage of this method is that it is simple and convenient, and the garlic is spicier than the normal minced garlic, and the garlic flavor is stronger, but the garlic is still not really delicious.

The second method: pounding garlic in a beverage bottle.

1. Peel the garlic and cut it into slices. (The garlic slices don't need to be too thick, they can fit into a drink bottle, and some small cloves of garlic don't even need to be cut.) ）

2. Put all the sliced garlic slices into an empty, clean drink bottle and close the lid.

3. Find a flat and clean place to smash the drink bottle there, and use the impact force to beat the garlic into a puree. (It is best to choose a place such as a balcony countertop, which will not damage the area where it will be hit, and will not disturb other residents because of too much noise.) ）

4. After the garlic is pureed, pour it out, the last point is not very good, you need to knock it on the countertop before pouring it into the bowl.

5. Boiling a small amount of hot oil and pouring it on the surface of the garlic paste will make the garlic paste more delicious.

The garlic puree made by this method has the same taste as that pounded out of the garlic pounder, and because the beating between the garlic can stimulate the deliciousness of garlic, the garlic paste made in this way actually tastes more fragrant and pure. If you want to make mashed garlic and don't have a garlic pounder, you can try this method.

Of course, the second method also has a disadvantage, and that is that if we only need a small amount of minced garlic, this method is obviously a bit troublesome, and it is only necessary to pat it with a knife.

1. The first step is to chop the garlic into minced garlic.

2. The second step is to wash and cut the chives into chopped green onions.

3. Step 3: Put an appropriate amount of butter in a pot, add garlic and salt and stir-fry until fragrant.

4. The fourth step is to cut the cooked and frozen Boshiyuan quietly tun lobster in half from the middle.

5. The fifth step is to evenly spread the fried garlic paste on the cut surface.

6. Step 6: Put it on a plate and steam it in a steaming hail slag pot for eight minutes, take it out, and put chopped green onions.

1. Cut the garlic into pieces and cut off the root of the garlic.

2. With a knife, pat the garlic flat.

3. Peel off the garlic skin and pat it flat with a knife, the garlic skin is very easy to fall off.

4. Cut the garlic a few times with a blind sail knife and put it in the garlic pounder.

5. Add salt and mash the garlic into a puree with a garlic pounder.

6. Use a spoon to grind the garlic and put it into a bowl.

7. Add vinegar, extremely fresh soy sauce, and oil to accompany.

8. Then add the old godmother, or the chili oil stove to mix with the middle of the mix, and the dumplings are delicious.