Ingredients: garlic, cooking oil (vegetable oil), oyster sauce, chicken sauce, salt, chili sauce, sugar.
Making process:
1, the pot into the appropriate amount of cool oil, and then pour the minced garlic into the pot, open a small fire slowly simmering, the fire immediately burned paste, while constantly stirring with a spoon, to be it slowly began to float up, you can almost fish up.
2, garlic simmer on low heat for about 2-3 minutes, and then add an appropriate amount of oyster sauce, it is used oysters or oysters concentrated out of the juice, the flavor is extremely tasty, burned traditional Cantonese cuisine eaten very often, so the production of Cantonese garlic sauce, there is absolutely no lack of a sauce.
3, and then put the right amount of chicken juice, it is chicken or chicken bones as the main material, and then add a variety of spices and a little bit of aroma enhancers refined from the natural taste of chicken fresh flavor, but also Cantonese cuisine is commonly used in a sauce, Guangdong chefs often use it to boil garlic sauce.
4, and then put the right amount of chili sauce, sugar, salt, to the garlic sauce to adjust the flavor, the chef said slightly spicy, more suitable for the public taste, this method is simple and practical, especially suitable for families to make.
Warm tips:
1, with this method to simmer garlic sauce, garlic does not have to wash, some people say that after rinsing the garlic flavor will be reduced a lot, some people believe that you can remove the garlic odor, each has its own advantages and disadvantages.
2, with this method of simmering garlic sauce, the key to the control of the fire, open a small fire is the focus of slow simmering, the middle of the need to constantly use a spoon to stir, to prevent it from burning burnt burnt.
3, the preservation of garlic sauce, after cooling it in a container with a sealed lid, save 1-3 months is absolutely no problem.