#Winter Life Punch Season #Universal Garlic Minced Method, with everything delicious
I took the time to learn Chinese cooking and asked the teacher to help stir-fry the minced garlic. Really love garlic paste, can garlic baby dish, can garlic vermicelli mushroom, can garlic prawns, can garlic oysters ... Sauté in a pot and put in the fridge to eat for a week Too convenient.
Ingredients:
12 heads of garlic, peeled and cut off the head
ingredient:
1 kg of cooking oil
Salt 10 g
Chicken essence 2 g
2 g of sugar
2 scoops of oyster sauce
method:
1⃣️ Garlic should be chopped, do not shoot, and do not mash with garlic jars. If there is a garlic beater with a garlic beater, if not, it is chopped with a knife, and the garlic particles should be kept without viscosity.
2⃣️ Leave half of the cut garlic, rinse the other half with water, and rinse the mucus of the garlic so that there will be no bitter taste when frying. Rinse well and drain.
3⃣️ Heat the pot, pour in a little oil to moisten the pot, pour the oil out. Heat the oil, add the washed minced garlic and sauté over low heat to dry the garlic. Sauté until minced garlic is golden brown and pour out the oil.
4⃣️ The pot should be rinsed and wait for the pot to cool. Pour cold oil into the hot pan and moisten the pan to pour out. Add cooking oil to the pot, add the remaining half of the garlic (the half that has not been rinsed) and stir-fry over low heat to create the aroma, and pour the sautéed half of the garlic into the pot. Add 10 g of salt, 2 g of chicken essence, 2 g of sugar (fresh) add 2 tablespoons of oyster sauce, stir-fry well and out of the pan.
This is the garlic method taught by the teacher, if you like it, try it!
