Baby dish with garlic and vermicelli is a classic steamed dish, because the baby dish is tender and juicy after steaming, and the garlic flavor is particularly strong. In particular, many people like to eat steamed noodles with garlic, and they can always find the feeling of eating scallops when dipped in soy sauce, but it is really delicious and not too greasy. Prepare a large washbasin, pour the cooked garlic into the pot, and then add the remaining 1/4 garlic paste into the cooked garlic.

I used to make a steamer in a restaurant. It happens that this steamed pork doll dish is one of my dishes. This dish is beautiful in appearance, refreshing in taste and rich in garlic flavor. There is little difference from place to place. At most, some places like to eat Chili, which can be put more appropriately, mainly in the following video. If you want to see a complete video of garlic-flavored baby dishes, you can pay attention to my headline number: Big Guest Mom Cuisine. There are many detailed cooking processes of home cooking, I hope I can help you.

In order to make garlic with strong fragrance, there is a trick to make garlic, that is, it must be fried half-baked, and finally stirred evenly. Not only garlic-flavored silk doll dishes, but also garlic-flavored eggplant, garlic-flavored oysters and other garlic coriander dishes. So is garlic production. Chop garlic and sprinkle it on baby cabbage, add a little China oil, heat it to 9 layers, and pour it on garlic! Otherwise, garlic can't give full play to its fragrance, and then pour a proper amount of garlic, a small amount of salt and monosodium glutamate. Then steam in a pot for 10 minute. Take it out, pour out the water inside, add a proper amount of onion oil juice (onion oil juice is bottled), add some garlic, put some chopped green onion on it, and heat a little hot oil to pour it on the steamed baby cabbage.

Garlic series dishes have always been very popular. Of course, every master does it differently. Some masters like to use raw garlic directly, some masters like to fry all the garlic in oil, and some masters like half raw garlic and half cooked garlic. This practice is often called "gold, silver and garlic" in the kitchen.