Formula: 50g garlic paste, 5g chili oil 15g, 5 g refined salt, 5 g monosodium glutamate 1g, 0/5g soy sauce 15g sesame oil 15g.
Practice: All seasonings are put together and stirred evenly.
2. The practice of garlic paste and white meat sauce 2
Formula: 50g garlic paste, 50g high-quality soy sauce, 50g red oil 10g, 2g salt, 50g cold soup, 3g brown sugar 10g spice and a proper amount of monosodium glutamate.
Practice: Add brown sugar and spices to the soy sauce and cook it with low fire until it becomes thick, then add monosodium glutamate and stir it evenly to make a duplicate soy sauce. Mix garlic paste, soy sauce, red oil and all other seasonings evenly.
3, garlic white meat sauce practice three
Formula: salt 1/3 tbsp, soy sauce 1 tbsp, sugar 1/3 tbsp, concentrated chicken juice 1 tbsp, chili oil 2 tbsp, sesame oil 1/2 soup, tbsp, chopped green onion 1 tbsp.
Exercise: Same as Exercise 1.
4, garlic paste white meat sauce practice four
Formula: 50g garlic paste, 50g soy sauce, 30g Chili oil, 2g sesame oil 10g salt, 2g sugar 10g broth 1 spoon.
Practice: add salt and broth to garlic paste and stir well. Heat it in the microwave for 30 seconds to make the garlic smell stronger, and then add all the remaining seasonings.
5, garlic white meat sauce practice five
Formula: 50g garlic paste, 3 tablespoons oil pepper, 1 tablespoon salty soy sauce, 2 tablespoons maple syrup, 1 tablespoon sesame oil and a little salt.
Exercise: Same as Exercise 1.
6, garlic white meat sauce practice six
Formula: garlic paste 100g, broth or chicken soup or broth 30g, soy sauce 10g, monosodium glutamate and salt.
Exercise: Same as Exercise 1.
7, garlic paste white meat sauce practice seven
Formula: 25g garlic paste, 25g red oil, 20g soy sauce, 15g white sugar, 30g cold soup, 10g sesame oil, 0.5g salt and 0.5g monosodium glutamate.
Exercise: Same as Exercise 1.
Key points: the best material for making garlic paste is purple garlic, which has a strong garlic flavor and a milder spicy taste than single garlic. In addition, garlic paste must be eaten and cooked now, and it will not taste good if it is left for a long time.