How to make a secret garlic sauce, the garlic is fragrant, and the barbecue, stir fry and cold sal

Chop the garlic into minced pieces, beat the minced garlic and divide it into three portions. Pour oil into the pan and stir-fry a portion of minced garlic over low heat until golden brown. Put three more parts of minced garlic in the pot and continue to fry, and then turn off the heat.

Finally, put the remaining minced garlic in the pot, heat it at the remaining temperature and mix well. Pour in 2 tablespoons of salt, 1 tablespoon of sugar, 2 tablespoons of oyster sauce and stir well. In this way, the "secret" garlic sauce is ready, and it tastes particularly good.

Prepare the minced garlic, select fresh lean meat to make minced meat, put the two in a bowl, pour in sesame oil, light soy sauce, chili sauce, marinate for about 15 minutes, then pour it into the pan and fry it, put it in a bottle for later use.

First of all, prepare the garlic peeled and chopped, put oil in the pot, after the oil is hot, fry the garlic until golden brown, put it in a bowl, add salt, sugar, oyster sauce, chicken essence and other condiments, stir well.

Prepare minced garlic, put half of the minced garlic into the pot first, add oyster sauce, chili rings, sugar, pepper, salt and fry until cooked, and then mix with the other half of the minced raw garlic and stir it, it is a super delicious garlic sauce, which is suitable for barbecue and stir-frying.

Garlic hot sauce is really a popular next meal, it is made of garlic and chili pepper as the main raw materials, brewed by hand-made craftsmanship, you can eat directly on the rice, or directly take it to eat steamed buns, spicy and delicious aftertaste. But the chili sauce bought outside is either too salty or not spicy enough, and I am more worried about food hygiene, so I make my own garlic chili sauce at home, the color is red, bright, spicy and appetizing, healthy and additive-free, the more you eat, the more enjoyable it is! The method is also very simple, and friends who like it can give it a try.

My mother often makes it for us to eat, my mother prefers to use millet pepper to make garlic chili sauce, because this millet spicy is very spicy and has less water, and the garlic chili sauce is rich in garlic fragrance, and those who are afraid of spicy can add green peppers to neutralize the spicy taste. Whether cooking, mixing noodles, bibimbap, and putting a little homemade garlic chili sauce, it is definitely spicy and delicious, and it can be described as a versatile seasoning!

Preparation of garlic chili sauce

Ingredients: 300 grams of garlic, 500 grams of millet pepper, 2 teaspoons of salt, 300 500ml of oil

Method]: 1. Rinse the chili pepper, remove the chili stalk, pick the bad chili pepper before making it, and dry it after washing, otherwise it will be easy to spoil after it is done;

2. Peel and wash the garlic first, soak it in water for five minutes, and then peel it to save time and effort, chop the garlic or put it in a food processor to break it to keep it grainy, I use a food processor to beat it;

3. Millet pepper is also cut into small pieces and then put into the food processor to break, it is much more convenient to have a food processor, if there is rubber at home, it is recommended to wear rubber, because it is really too spicy, and the disposable gloves are easy to be spicy if they are broken.

4. Pour more oil, the oil is just over the minced garlic, and the oil temperature is 7 into the hot garlicStir-fry slowly over low heat until you smell the aroma of minced garlic;

5. Pour in the chili pepper and stir-fry, also over medium-low heat, no need to fry all the time, you can stir it every once in a while, because the chili pepper will come out of the water;

7. Pour in an appropriate amount of oil, the amount of oil is not over the chili pepper, and the chili sauce will not deteriorate so easily if you have more oil, but if you don't like too much oil, you can leave it alone. After putting the oil, turn to medium heat and stir, until you see the oil bubbling, you can turn off the heat;

After removing from the pan, put it in a tightly sealed glass container, refrigerate it, and use a separate clean and waterless spoon when eating.

Tips]: 1. Friends who are not very good at eating spicy can choose not to make spicy chili peppers.

2. Don't add a drop of water during the whole process!Remember!Store in the refrigerator when it cools.

3. All food ingredients should not be dried with raw water, and the jar containing chili sauce should be disinfected and dried.

Garlic chili sauce is a chili sauce with minced garlic, which is characterized by strong garlic aroma and fresh spicy taste, which can be used for ordering Jiao, mixing noodles, eating, cooking, stir-frying, barbecue, etc. The unique spicy and sweet and sour flavor is particularly appetizing for rice, dumplings, steamed buns, cakes and any other dish that is very delicious and can be described as a versatile ingredient. It's also very simple, so let's see how to do it.

1. Put green peppers, red peppers, garlic, and a little ginger in a large bowl, all of which are chopped into minced pieces.

2. Then add an appropriate amount of salt, a little sugar, a tablespoon of sesame seeds, an appropriate amount of thirteen spices, a little high liquor, and then stir all the ingredients for later use.

3. Prepare star anise, cinnamon, Sichuan pepper, bay leaves, ginger slices, onions, coriander segments, and green onion segments.

4. Put oil in the pot, put all these ingredients into the pot, boil the fragrance over high heat, and after changing color, remove the ingredients and discard them, and then continue to burn the oil to the hottest.

5. Divide the hot oil into three to four times and pour it on the material, stir it with chopsticks once it is poured, and then continue to pour the oil again, so that after repeating it several times, it can fully stimulate the fragrance of all the materials.

6. Don't put too much oil in the bowl, you can adjust it to this viscosity, it is spicy and delicious, and everything is delicious.

7. After the garlic hot sauce is cooled, you can put it into a waterless and oil-free sealed jar and put it in the refrigerator for refrigeration, so that it can be stored for a long time without spoiling, and it is really convenient to eat and take it when you eat.

Ingredient list: (red pepper, green chili, ginger, garlic, salt, sugar, sesame seeds, thirteen spices, high white wine, star anise, cinnamon, Sichuan pepper, bay leaf, ginger slices, onion, coriander segments, green onion segments).

Cooking Tips:

2. If you eat it before you make it and don't plan to save it, you can omit the liquor and don't put it (because the liquor is put in order to have preservatives).

3. When eating, it is recommended to use a spoon without raw water and oil, so that it will not deteriorate during the preservation period.

It's hot, and my husband wants to eat it every three or five o'clock, it's simple and delicious, and the whole family loves to eat it after it comes out of the pot.

This practice of spring cakes is popular, no dough is not rolled and not steamed, it is simple and fast, 30 seconds.

Next, we will explain how to make barbecue garlic sauce.

Garlic, chopped pepper, salt, oil, sugar, light soy sauce, oil.

01 Pat the garlic with a knife, chop it and cut off the head of the garlic, and then you can easily remove the garlic skin.

02 Whisk the peeled garlic in a blender.

03 Add a little oil to the pan, turn off the heat when the oil is hot, pour half of the minced garlic into the stir-fry, keep stir-frying, and fry the minced garlic until golden brown.

04 Pour the fried minced garlic and the oil in the pan into the other half of the unfried minced garlic, add chopped pepper, salt, oyster sauce, sugar, light soy sauce to taste, stir well and serve.

Many people will have a time when they want to use garlic when cooking, and every time they peel the skin, chop it, and stir-fry it until fragrant, it is very troublesome and time-consuming.

Garlic sauce can solve this problem, and the garlic sauce made is more fragrant and flavorful than fresh garlic, and it is also trouble-free. The main thing is that garlic sauce can be used with any kind of ingredients, such as barbecue, grilled oysters, steamed scallops, shrimp, fish, steamed vegetables, cold vegetables, etc., and the taste is delicious

Garlic cloves, cooking oil, salt, sugar, shallots, purple onion, star anise, cinnamon, bay leaves, sesame oil.

1. Peel and wash the garlic to control the moisture.

2. Wash the shallots, cut the purple onion into shreds, prepare star anise, cinnamon and bay leaves, and chop the garlic (it is recommended to chop it manually, it will taste much better.) ）

3. Pour oil into the pot, put in the other ingredients except the minced garlic, and heat over low heat. It is recommended to drain more oil, which is not easy to break.

4. As the heating oil temperature rises, the fragrance of the material slowly comes out.

5. Onions and onions begin to change color or turn yellow on the edges.

6. Take out these spices and throw them away. If you fry it for too long, the finished product will be bitter, and the white onion and onion will continue to be fried.

7. After the green onion and onion are fried and dried, turn off the heat and clip them out, you can not throw them away, cook or eat noodles. Put the oil in the pan until it is a little warm.

8. After the oil remains warm, pour the minced garlic into the pot. You can also leave half and fry half to make gold and silver garlic.

How to make golden and silver garlic: Rinse the minced garlic with water and squeeze it dry, put it in the oil pan and fry it until golden brown (it can also be slightly yellow), and then put another minced garlic into the pot to heat it up.

9. Fry slowly over low heat, stir-fry frequently with a spatula to avoid sticking to the bottom.

10. Until the minced garlic is fried thoroughly, the fragrance comes out, and then fried until it turns yellow and turns off the heat, you can put another tablespoon of sesame oil (sesame oil) and stir it evenly, and then add salt and sugar to taste.

11. After cooling, put it in a sterilized anhydrous glass bottle, and put it in the refrigerator for refrigeration, which can be stored for a long time. If you make a lot of it, you can use that kind of small glass bottle, and take one bottle at a time, so that it can be stored for a longer time.

12. The finished product is full of garlic.

Tips:

2. How far the garlic is fried is to control the time according to what you like.

3. Not necessarily put these seasonings, if the garlic is stored for a long time, it is easy to change the taste if there are too many seasonings in it, you can prepare the basic garlic sauce, and put other seasonings according to the needs of the food.

4. If you don't do much, you can pour the oil directly on the minced garlic in the ninth step.

5. Be sure to dry the garlic, and there can be no raw water.

Minced garlic should be something that many people like to eat, whether it is grilling skewers outside, or cooking vegetables at home, many dishes when eating out have garlic in them, such as garlic eggplant on skewers, garlic scallops in restaurants, and bamboo clams with garlic. The method of minced garlic is relatively simple, and each method is different, and the taste is also different. Garlic sauce is a kind of sauce that we use in the skewers, and it is especially good to match it with seafood and long eggplant.

1. Garlic sauce.

**Garlic sauce is a method of frying minced garlic to golden brown and then using seasoning to make the corresponding dish, because minced garlic must show golden brown, so the fire point after cooking is not easy to grasp, we generally wash the minced garlic with slightly tap water, so that the fried garlic sauce is more beautiful, add less sesame oil to fix the color of fried minced garlic, add salt, white pepper, monosodium glutamate (a small amount, you can also leave it out), oil consumption, Maggi mix evenly, this kind of garlic sauce is suitable for seafood products that can be quickly improved, such as oysters, raw consumption, etc.

2. Gold and silver garlic sauce (cooked).

Mixing raw and cooked garlic sauce, taking the aroma of cooked garlic sauce and the sweetness of raw garlic sauce, it is more suitable for dishes that are relatively heated for a long time, such as roasted eggplant, roasted cold skin or something. The ratio of cooked minced garlic to minced raw garlic is 7:3.

3. Wild pepper garlic sauce.

On the premise of garlic sauce, reduce the salt and add some sour chili pepper puree, so that the garlic sauce tastes better compound, especially suitable for roasted tofu, brain flower, cold skin or something, but pay attention to the spiciness and amount of chili pepper, and at the same time be sure to pay attention to the amount of salt.

4. Shiitake mushroom garlic sauce.

Stir-fry the mushrooms with cooking oil to make the fragrance and move them into the **garlic sauce, because the aroma of the mushrooms itself is already strong, so do not put chicken essence and monosodium glutamate seasonings, otherwise it will destroy the fresh fragrance of the garlic sauce. Garlic sauce is a versatile sauce, but to pay attention to its fading problem, you can add oil to it to isolate the air, which can maintain the color of garlic sauce well, and you can also put a small amount of white sugar in the seasoning process to adjust the fragrance of garlic sauce.

Garlic sauce can be used in many dishes, and if you want to make garlic sauce more fragrant, you can add some sesame seeds or lard to make it taste more delicious.

Generally, you need to stir the garlic into a puree, then pour sugar and alcohol into it, and then add a little chili oil.

The first thing to do is to prepare some fresh garlic. Then use a blender to puree the garlic, then put more oil in the pot, add a few slices of ginger and rice, and finally put in the garlic puree, and stir-fry over low heat.

The most authentic way to make a barbecue garlic sauce is as follows:

Tools and materials: basins, kitchen knives, cutting boards, soup spoons, bowls, food processors, pots, shovels, plates, chopsticks, garlic, water, green onions, chopped peppers, oyster sauce, sugar, light soy sauce, monosodium glutamate, shallots, cooking oil, salt, oil.

1. Deal with the ingredients first, peel the garlic into garlic, peel and wash it, drain the water and set aside, wash the green onion, cut off the green onion for later use, chop the green onion leaves, and put 1 tablespoon of chopped pepper for later use.

2. Take a clean bowl, take 3 tablespoons of oyster sauce, 2 teaspoons of sugar, 2 tablespoons of light soy sauce, and 1 teaspoon of monosodium glutamate.

3. Put the peeled garlic and shallots into the cooking machine and break them in the spring.

4. After breaking, remove the minced garlic and put it in a bowl.

5. Add an appropriate amount of cooking oil to the pot, then put a little salt and oil to burst, pour in two-thirds of the minced garlic that breaks the town brother, stir-fry continuously over medium-low heat, and keep the other third of the minced garlic for later use.

6. Stir-fry over medium-low heat until the minced garlic is golden brown, which is the so-called golden minced garlic, that is, cooked minced garlic.

7. Put it on a plate, mix it with the remaining one-third of the minced silver garlic, and then pour in 3 tablespoons of freshly mixed oyster sauce, 2 teaspoons of white sugar, 2 tablespoons of light soy sauce, 1 teaspoon of monosodium glutamate, and 1 tablespoon of chopped pepper and green onion mix together and stir well, and the secret all-purpose garlic sauce is made.