Simple recipe for garlic paste, how to make garlic paste How to make garlic paste

Garlic flattened, and then peel off the garlic peel Many people peel the garlic skin directly, which is very laborious, just pat it with a knife, and peel the garlic skin easily.

You must have a garlic jar for pounding garlic, the best one for that kind of stone, put the garlic in and mash it, cover the point with your hands, so as not to "pop out" the garlic.

When the garlic is not mashed, add a little salt, add a little MSG, and then pound it together, so that the mashed garlic will taste particularly good.

After the garlic is mashed, add some light soy sauce to it, not too much, and put it in a bowl. If you like to eat spicy, add some chili oil, and then pour in a little sesame oil, whether it is eating dumplings or cold vegetables, it is very good.

Treatment of garlic. The garlic I bought first goes to the coat on the surface. At first, I peeled it directly, and it was difficult to peel it, so I divided the garlic into small pieces and slapped them with a knife, so that the garlic was easy to peel.

Then add the peeled garlic to the multi-functional household stirr.

Add 3g of salt to the garlic paste, stir well, and pour it into the crisper to compact. Cover it and you can take it from the inside if you want to eat it.

The above is the same method of garlic puree.

**There is a special garlic artifact.

Ingredients. <>

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2 eggs. Accessories. Garlic. 5 pcs.

Salt. 5 grams. Super simple recipe for garlic eggs.

Shave the garlic well. <>

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Mash into garlic paste. <>

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Beat the eggs into a pulp, put them in a pan and stir-fry, stir-fry them and set aside.

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Whisk the garlic in the eggs.

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You can eat it, and you can eat another chewing gum after eating.

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.

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.

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.

Add an appropriate amount of light soy sauce, salt, white sand and sugar powder to the garlic paste, or add an appropriate amount of sugar according to your taste.

Add sesame oil and mix well, you can add a small amount of cold boiled water or broth here, depending on the situation, but the amount should not be too big to talk about the slag, just a little bit, and finally mix well.

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.