Garlic paste practice is as follows:

1, take 500 grams of garlic cloves, with a knife directly into a uniform fine garlic minced with a garlic grinder can also be used, but can not be used to shoot, with a knife to shoot the fried out of the not dry.

2, half of the minced garlic into the airtight drain, rinse with water for 10 minutes, rinse off the garlic juice, water standby, the other half of the minced garlic into the pot.

3, 250 grams of oil in the pot, burned to 6 oil temperature, (grasp the oil temperature is not good to see the oil is slightly hot, okay) into the rushed garlic, frying over low heat until golden, during the period of time to use a spoon to keep stirring, to prevent the dough.

4, the fried garlic together with the oil poured into the other half of the garlic pot.

5, down into the bottled garlic hot sauce 100 grams, (I use the gold mark garlic hot sauce, Lee Kum Kee chef to can also), this is the focus of my this gold and silver garlic, other people do not put garlic hot sauce.

6, and then under the Meiji fresh soy sauce 20 grams, oyster sauce 15 grams.

7, and then under the chicken 20 grams, 15 grams of salt, 15 grams of monosodium glutamate, 5 grams of pepper, sugar 10 grams.

8, and finally stir evenly can be, this garlic can be used to do a lot of garlic dishes.