Introduction to this issue: how to adjust the garlic of steamed seafood, teach you how to often fry garlic, mix with vermicelli can eat seafood flavor
Seafood is a common seafood on our table, the most original way to eat seafood, that is, steaming, steaming seafood to eat, the method is simple, is a lot of people like the seafood method, steamed seafood is characterized by being able to maintain the natural taste of seafood and other ingredients, after the layers of steam cooking, more fresh and tender, instantly lock the food moisture and nutrients, unsaturated fatty acids do not lose, stimulate the natural mellow taste of ingredients. Retain the original taste of seafood, taste tender and delicious, and the nutrition is not lost in the ingredients themselves.
When steaming seafood, many dishes will use fried garlic sauce, such as: garlic vermicelli steamed scallops, garlic shrimp, garlic steamed oysters, garlic steamed abalone, garlic vermicelli baby cabbage, etc., garlic sauce is the soul of steamed seafood, dishes are delicious or not, to a large extent depends on whether garlic sauce is done well or not, some friends do it at home, no restaurant to do good, do not know where the difference is.
So how to adjust the garlic of steamed seafood? Teach you how to fry garlic at home, the taste is fragrant, the taste is as delicious as the chef's cooking, mixed with vermicelli can eat seafood flavor, can also be used as seafood dipping water, the following to share the following method:
【Homemade gold and silver garlic paste】Ingredients: 2 heads of garlic, salad oil, 1 tablespoon of oyster sauce, 1 teaspoon of chicken essence, 1 teaspoon of white pepper,
Procedure steps:
1. Peel off the garlic, wash and cut off the garlic stalks.
2. Chop the garlic into minced garlic, and the size should be even. If the amount of garlic is large, the minced garlic needs to be washed with water and drained, so that part of the mucus can be removed, which is done to prevent the oozing garlic juice from sticking to the pan when boiling in the pan, and the fried garlic has a bitter taste. This step can be omitted by boiling your own garlic paste at home in small amounts.
3. Add salad oil to the pot and heat it, turn off the low heat, pour 2/3 of the minced garlic into the pot, and then keep stirring, so that the minced garlic is evenly heated, fry the garlic flavor, stir-fry the whole time with a low heat, fry until the minced garlic color is slightly yellow.
(If there is no salad oil at home, you can also use vegetable oil, which needs to be refined, heat the oil until it smokes, turn off the heat, and let the oil cool.) ）
4. Add the remaining 1/3 of the minced garlic, stir-fry the garlic flavor on low heat, the frying time is not too long, turn off the heat.
5. Add a little salt, then add sugar, oyster sauce, chicken essence, white pepper.
6. Stir well, gold and silver garlic sauce is ready, steamed seafood, pour garlic sauce on seafood, steamed, sprinkled with green onion or millet spicy, poured into steamed fish soy sauce, poured with hot oil on it. If you do too much, you can't finish eating it at once, and after the garlic sauce is cooled, put it in a jar with a lid and refrigerate it.
Tip: Half of the minced garlic should be sautéed to a golden brown, into "golden garlic", and the other half of the minced garlic is slightly fried to form "silver garlic", which is "gold and silver garlic". When boiling garlic sauce, you need to divide the pot twice, gold and silver garlic is prepared according to the ratio of 3:1, "golden garlic paste" out of the strong fragrance, "silver garlic paste" out of the garlic flavor, only in this way can the garlic flavor of the garlic be presented.
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