Through charcoal roasting, the delicious taste of oysters is perfectly preserved in oyster shells. Garlic covered with garlic is rich and attractive, and it is especially delicious and tender when mixed with the delicious oysters, giving full play to the original wildness of oysters. Two dozen is not enough for one person!
How to adjust the garlic of roasted oysters? Teach you how to barbecue garlic, steamed vegetables can also be delicious at sea.
The deliciousness of roasted oysters lies not only in the freshness and fatness of oysters, but also in the garlic sauce unique to barbecue stalls. Garlic sauce is not only used to roast oysters, but also some steamed vegetables in daily life.
For example, steamed shrimp with garlic vermicelli, steamed eggplant with garlic, steamed baby cabbage with garlic and other dishes, as long as special garlic is added, the color and flavor of steamed vegetables can be doubled, and the garlic flavor attracts the taste, which also sets off the original flavor of the ingredients and makes you want to stop.
So how to match the garlic of roasted oysters? Teach you how to barbecue garlic. Steamed vegetables taste delicious at sea. In this issue, the deer shared the home-made method of barbecue garlic sauce. The taste is no different from that of food stalls and barbecue stalls. How can love be missed?
List of materials 10 garlic, 8 soy sauce, salt, sugar, millet pepper.
Roasted garlic juice &; manufacturing process
1. Peel the garlic first, and at the same time remove the knot scar at the bottom, then scrub and disinfect with soda water, rinse it off, expose it in the sun or dry it with kitchen paper, divide the garlic into two parts, beat it into fine particles and coarse particles with a blender, and put it on a plate respectively.
2. After minced garlic and minced garlic are beaten, prepare millet pepper according to taste, wash and cut into small circles.
3. Pour an appropriate amount of oil into the pot, heat it on medium heat until it starts to smoke, turn down the fire and pour in minced garlic, stir-fry it on low heat, add half of millet pepper and stir-fry it evenly, so that the fragrance of minced garlic and millet pepper is completely integrated into the oil.
4. Add soy sauce, salt and sugar to the pot to taste, not too much, as long as it has a little taste. When the fried coarse garlic powder is small and hard, pour in the remaining fine garlic powder and stir it evenly, then add a proper amount of light soy sauce for seasoning, put it in the pot with the remaining millet pepper, continue to fry for two minutes on low heat, then turn off the fire, let it cool completely, and then use it or can it be stored.
5. The picture below shows the garlic steamed with barbecue flavor garlic. After washing the mushrooms, remove the pedicels, put the mushrooms head down, spoon in a proper amount of garlic sauce, steam in a steamer for 10 minute, take them out and season with chopped green onion and a proper amount of soy sauce. The taste can be completely comparable to that of barbecue-flavored mushrooms. Mushroom juice and garlic flavor are mixed together, which is particularly pungent and delicious. Steamed vegetables can make a barbecue taste.
The deer has something to say.
1, garlic should be divided into two parts, one thick and one thin, which can maintain the best taste. This method is not only done in barbecue stalls, but also in hotel food stalls, which is easy to reflect the taste of meat. If peeling garlic is troublesome, you can also buy ready-made peeled garlic;
2, the oil temperature of frying can not be high, and the whole process is small fire, so as to avoid garlic paste, which will have bitterness;
3, remember not to put too much seasoning, it is enough to decorate the bottom taste properly;
4. It is recommended to keep it in glassware. At the same time, there should be enough cold cooked oil to cover the minced garlic, isolate oxygen and put it in the refrigerator, which can be stored for nearly a month.
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