Garlic Sauce Practices (Complete Collection of Garlic Sauce Practices)

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List of contents for this article:

• 1、How to make garlic sauce
• 2、How to cook grilled fish and garlic sauce
• 3、Garlic sauce is not spicy
• 4、How to make universal garlic paste

How to make garlic sauce

The method of making the universal garlic paste is as follows: Tools/raw materials Garlic 500 grams Seasoning: sesame oil, oyster sauce, soy sauce, white sugar, salt Accessories: shallot (green onion white part), onion, fragrant leaves 4 slices, star anise, 1 stage of cinnamon Method/Step processing ingredients Chop 500 grams of garlic, cut the shallot into sections and keep the green onion white part, and shred the onion for later use.

The method of making garlic paste is as follows: prepare 2 kilograms of fresh purple-skinned garlic, 1 tablespoon of cooking oil, and a little salt (the seasoning can be adjusted appropriately according to personal taste).

How to cook grilled fish and garlic sauce

1. Fry minced garlic: Pour the cooking oil into the pan, cook until it is 30% to 40% hot (about 120°C), and turn to low heat. First add 2/3 of the minced garlic and slowly fry until golden brown (about 3-5 minutes), constantly stirring during this period to prevent browning. When the minced garlic turns golden and has a strong aroma, turn off the heat immediately to avoid the residual heat making it bitter. Seasoning mixing: Pour the fried garlic and oil into a bowl while hot, and add the remaining raw garlic, soy sauce, oyster sauce, white sugar, salt, and chicken essence. Stir well to blend the aroma of raw and cooked garlic.

2. Use a knife to cut off the tail of the garlic, then chop it into minced garlic, or use a breaker to break it. Fried minced garlic: Heat the vegetable oil. When the oil temperature rises, add half of the minced garlic into the oil pan, fry until color changes and crispy. Next, add the other half of the minced garlic into the oil pan and fry until fragrant. Seasoning: Add chicken powder, chicken essence and salt to the fried garlic and stir well. Add in the cumulus sauce and hoisin sauce, and continue to mix well.

3. 100g of garlic, a little oyster sauce, a little salt, 12g of chicken powder, 12 g of chicken essence, 6g of hoisin sauce, 6g of long-awaited sauce, and appropriate amount of vegetable oil. Peel the garlic and choose good garlic instead of sprouting and discolored garlic. Cut the tail of the garlic with a knife, and chop it together with a knife. You can break it with a breaker. Heat the oil. When the oil temperature rises, add half of the minced garlic into the oil pan and fry it to change color. The frying is crispy and fragrant.

4. Classic garlic paste Ingredients: garlic, olive oil, salt, white pepper, coriander (optional) Practice: Peel the garlic and cut it into minced garlic, the thinner the better. Add olive oil to a pan and heat until slightly hot over medium to medium heat. Pour in minced garlic and stir fry until golden brown and exude a rich aroma. Add appropriate amount of salt and white pepper to taste and stir well. If you like, sprinkle with chopped coriander to increase the aroma.

5. Transfer the semi-finished grilled fish into a baking sheet, cover the remaining garlic sauce, sprinkle with 50 grams of fresh green and red pepper rings, sprinkle with 180 ° C hot oil to stimulate the aroma. Control points, keep simmer slowly after serving. It is recommended to use a solid alcohol oven during eating. Pour the soup repeatedly over the fish body and add 10 grams of fresh rattan pepper to enhance the flavor level at the final stage. Note: Traditional Wanzhou practice adds a small amount of glutinous rice juice (about 15ml) to balance the taste. If you like a stronger garlic flavor, you can sprinkle 30 grams of raw minced garlic at the end. It is recommended to choose boil-resistant ingredients such as konjac and lotus root slices for the side dishes to better absorb the soup.

Garlic sauce is not spicy

Preparation ingredients: Garlic: Large amounts, adjusted according to personal taste, because garlic itself is not spicy, but can provide a strong aroma. Edible oil: such as rapeseed oil or peanut oil, used to stir-fry garlic paste. Seasonings: salt, rock sugar, cooked sesame seeds. Optional ingredients: such as chopped peanuts to increase taste and nutrition. However, note that if spicy peanuts are used for shredded peanuts, it will affect the overall spiciness. You need to choose original peanuts.

To make a non-spicy garlic paste, you can follow the following steps: Prepare ingredients Garlic: Appropriate amount, adjust according to personal taste. Garlic is the main source of aroma of garlic paste. Edible oil: such as rapeseed oil or peanut oil, used to stir-fry garlic paste to increase the aroma. Seasonings: salt, rock sugar, cooked sesame seeds, chopped peanuts. Processing materials Peel and chop the garlic, or beat it into minced garlic with a cooking machine.

To make a non-spicy garlic paste, you can follow the following steps: Pretreat the garlic and soak and wash the chopped garlic first: The chopped garlic cannot be directly fried in the pan. It needs to be soaked and washed first to remove mucus, which will cause the fried garlic to taste bitter. Squeeze dry: Wrap the garlic with gauze and squeeze out the water hard to reduce the bitterness of the mucus carried by the garlic.

To make a non-spicy garlic paste, you can follow the following steps: Garlic pretreatment: Don't rush to put the chopped garlic into the pan first, you have to soak it in a bath to wash the mucus and foam inside. Then, wrap it in gauze and squeeze it hard to squeeze out the excess water so that the garlic won't be bitter. Control the temperature of the frying oil: When frying the garlic, the oil temperature should not be too high. You have to use a low heat slowly, just like putting a baby to sleep, be gentle.

How to make universal garlic paste

1. The method of using the universal garlic paste is as follows: Tools/raw materials 500 grams of garlic seasoning: sesame oil, oyster sauce, soy sauce, white sugar, salt Accessories: shallot (green onion white part), onion, fragrant leaves 4 slices, star anise, cinnamon 1 paragraph Method/step processing ingredients Chop 500 grams of garlic, cut the shallot into sections and keep the green onion white part, and shred the onions for later use.

2. The correct way to make universal garlic sauce is as follows: Ingredients: garlic, onions, coriander, millet pepper. Seasoning: chicken juice, white sugar, salt, oyster sauce.

3. The secret recipe of garlic paste has been passed down for 30 years, allowing you to easily make it at home and enjoy the delicious food. There is no need to worry about the complexity of dining out. You only need seven home-cooked dishes, and the taste will never be inferior to that of restaurants outside. Today, let's share a super delicious all-purpose garlic sauce and a garlic dish that can be easily made at home.

4. The garlic spicy sauce made by yourself tastes fragrant and does not have the flavor of raw garlic, and it will be stored for a long time.