Ingredients: garlic, millet spicy, ginger
Seasoning: soy sauce, oyster sauce, sugar, salt, oyster sauce, chicken essence and white vinegar.
1. Prepare 500g garlic head,100g millet spicy and 20g ginger. These are the main materials. All washed, peeled and cut into small pieces, and Xiaomi spicy cut into rings after pedicle removal.
2. Prepare a cooking machine, pour all three ingredients in, rotate at high speed for one minute, and smash all ingredients, as shown in the figure, or chop them with a knife, which is slower.
3. Pour the oil into the pot. The amount of oil depends on the amount of minced garlic. Fire and heat the oil to 50% heat.
4. Pour minced garlic into a small fire and stir-fry slowly. When the minced garlic smells like garlic, use this small spoon, add 1 spoon sugar, 1 spoon salt, 1 spoon oyster sauce and half a spoon chicken essence, and stir well.
5. Then pour in half a bowl of soy sauce and half a bowl of white vinegar, mix all the seasonings evenly, and continue to stir fry slowly on low heat, during which you need to keep turning the minced garlic.
6, stir-fry time is about 15 minutes, be sure to use a small fire, during which you need to keep stirring to prevent sticking or burning, and turn the noodles every few seconds.
7. Time is up. Turn off the fire and let it cool. Put the fried garlic sauce in a glass jar, seal it and put it in the refrigerator for more than half a month. Try to finish eating as soon as possible.
8. The spicy garlic sauce made in this way is very delicious. Can be made into steamed shrimp with garlic vermicelli, eggplant with garlic, scallop with garlic vermicelli, etc. It is delicious and can steam any seafood.
Skill summary
1, the oil temperature must not be high, the whole fire is small, and it is easy to burn when it is big. Pepper with millet is spicy, so you don't have to add it if you don't like it.
2. To what extent the garlic is fried, control the time according to your own situation. Some people like to be broken, others like to be soft and rotten.
3. How to preserve it so as not to be bad? When storing, you should seal the oil. When canning, the oil must not pass through garlic, and it will be fine in half a month.