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Garlic seems ordinary, but it plays an important role in life, and if the cold dish is less minced garlic, it will lose its soul; seafood will lose garlic sauce, which will not taste its deliciousness. Therefore, many people say that it is enough to destroy a plate of seafood and a spoonful of garlic sauce, but it is quite important to make a plate of seafood a delicious garlic sauce.
Many people in life do garlic sauce is directly under the pot fried, but soon the garlic will be blackened, bitter, in fact, do garlic sauce, directly put the garlic under the pan is not right, this is also a very important step, the hotel chefs are doing this, garlic sauce is more fragrant and not bitter. Below, I will give you a detailed introduction to the correct method of garlic paste.
【Garlic paste】
1. First of all, we prepare to wash 500 grams of garlic into minced garlic, it is best to chop it thinner, it can be fully heated and release the aroma when frying, but if it is troublesome, it can also be put into the blender and crushed.
2. Divide the minced garlic into two parts, one third, one third, one part two-thirds, one more part is used to fry golden garlic, and the less part is raw garlic, also known as silver garlic.
3. Add an appropriate amount of water to the pot with more minced garlic, clean several times to remove the bitter taste of minced garlic, while cleaning can also prevent the minced garlic from turning black when frying, before frying, cleaning this step is very important, directly determine whether the garlic sauce is fresh and not bitter.
4. Burn more oil in the pot, the oil temperature rises to 50% heat, when the oil surface is slightly smokey, pour a small amount of minced garlic into the pot many times, because the water in the minced garlic is relatively large, it is easy to overflow the pot after one pour, and the garlic is evenly heated by constant stirring.
5. Keep the low heat and fry for about 3 minutes, fry until the minced garlic is all floating, slightly yellow when the heat is turned to a slight heat, use the residual temperature to fry the minced garlic into a golden brown and fish out the oil control, the process of minced garlic discoloration, the aroma is very strong. After the minced garlic changes color, it must be turned to a low heat and fried to fully release the aroma.
6. Then pour the oiled golden garlic and silver garlic together and stir well with chopsticks.
7. Then add an appropriate amount of fried garlic oil, the amount of garlic oil should not exceed the minced garlic, avoid the contact between the minced garlic and the air to oxidize and turn black, while maintaining the freshness and aroma of the minced garlic.
8. After the garlic sauce is cooled, start seasoning, add 3 grams of salt, a little sugar to freshen, 1 gram of chicken powder, mix well again and then eat. Garlic paste can be eaten at any time and seasoned at any time, which is convenient for preservation.
Ah Fei had something to say:
1. When making garlic paste, the minced garlic cannot be fried directly under the pan, it must be cleaned first, so that it is fried out more fresh and not easy to blacken.
2. When making garlic sauce, the ratio of golden garlic and silver garlic is 2:1, which is the key to making garlic sauce, and the garlic sauce made with this ratio is very fresh and fragrant, not spicy at all.
Well, this steamed, roasted, stir-fried, mixable universal garlic sauce is ready, the next time you eat seafood try this garlic sauce, absolutely fresher and more fragrant.
Pay attention to Ah Fei, there are simple and practical home-cooked dishes for your reference every day, we will see you in the next issue!