Garlic sauce is essential in many barbecue delicacies. Especially various seafood barbecue, without garlic sauce, the flavor is worse. Therefore, garlic sauce is the key to determine whether the barbecue is delicious or not.

Here is a secret "universal" garlic sauce. It is suitable for barbecue. Formulas and practices should be collected.

The "all-purpose" garlic sauce is also known as the "gold and silver" garlic sauce, because there is some golden cooked garlic and some silver-white raw garlic.

Ingredients: 1000 grams of fresh raw garlic, 6 grams of salt, 4 grams of sugar, 2 grams of chicken powder and some cooking oil.

How to do it: peel and wash the garlic, then mince it. It's best to mince it. If you're really lazy, you can use a cooking machine to break it up.

Divide the chopped garlic into 2 parts 1:2 and set aside in a pot. The more of one you use for frying the gold garlic, the less of one you use for frying the raw silver garlic

. Remember, this ratio is the key to making an all-purpose garlic sauce. Garlic sauce made to this ratio is very fresh, flavorful and not too spicy.

Pour a large amount of water into the pot of golden garlic, rinse it several times, and then dry it in controlled water. The purpose of this is to remove the pungency and astringency of the minced garlic and to prevent the color from darkening during the next step of frying. This step is very important. Do not be lazy. Otherwise, the color will easily turn black during the next deep frying and all the previous efforts will be in vain.

Pour more oil into the pan and cook until 50% hot. The oil temperature is about 150-160°C. Slowly pour the dried garlic into the pan in several batches, taking care to stir promptly to avoid spilling into the pan. Then keep stirring to allow the chopped garlic to heat evenly and then fry it to a strong garlic flavor. This process has been sautéed over low heat for three minutes. When you see all the minced garlic floating on the water and slightly brown in color, turn off the heat and continue frying in the remaining temperature until the garlic turns golden brown and then remove the oil control.

Pour the fried golden garlic into the silver garlic bowl and mix well. Then pour the right amount of garlic oil in the pot. The amount of garlic oil should not exceed at least the minced garlic. The purpose is to avoid oxidation and blackening of the minced garlic due to contact with air, and to maintain the freshness and flavor of the minced garlic.

In this way, the basic minced garlic sauce is ready. Then let it cool naturally. Add 6 grams of salt, 4 grams of sugar and 2 grams of chicken powder, mix well and serve.

Well, this is the "all-purpose" garlic sauce commonly used at summer barbecue stalls. In fact, it can be used in many other places too, such as steamed baby dishes, cold dishes, fried dishes, etc.

Summer is here, and I'm going to teach you how to make "all-purpose" garlic sauce. Barbecue depends on it. You should collect formulas and practice. These are the details