Main ingredients: 5 kg of garlic cloves, half a kilogram of red onion, 2 liters of vegetable oil, a bottle of chicken juice concentrate. Seasonings: salt, sugar, black pepper, morning glory or pickled peppers, diced squash.

Secret garlic sauce practice

1. garlic minced into rice-sized minced (or use a blender to beat, the flavor will be almost) red onion chopped, seasoning in the chili pepper, pickled peppers, squash and other chopped.

A friendly reminder, before cutting to see if there are any wounds on the hands, remember to wash your hands immediately after cutting , do not wash your hands without touching your own there !!!!!

2. garlic with a leaky pot, with cold water once, into a gauze bag to squeeze out the water, in a deep soup pot (the pot must be deep).

Crumbled red onion on top of the minced garlic.

3. Heat the oil in a separate pan until it starts to smoke, and slowly pour it into the saucepan with the garlic, stirring constantly (

It's time to use your unicorn arms).

4. Open medium heat, continue to simmer for 5-10 minutes until the water in the garlic is basically simmering away (remember to stir the bottom with a spatula every 20 seconds to prevent the bottom from burning), good technology can make part of the garlic fried golden, so the flavor is better, but don't burn black.

5. Turn off the heat, while hot into the seasoning, I give two recipes here, one is salt, sugar, chicken juice and morning glory, the second is salt, pickled peppers, squash and chicken juice, of course, if you like other flavors can also be adjusted in.

Remember to taste a few times to make sure the flavor.

6. Put half a sink full of cold water in the dishwasher, and put the whole saucepan in to cool it down quickly. If storing in glass jars, put the pesto in them while they are still hot and screw them on upside down before they cool down, they will last up to a year in the fridge.