Secret method of garlic sauce
1. Chop garlic into rice grain-sized powder (or beat it with a blender, and the taste will be almost the same). Chop red onion, pepper, pickled pepper and mustard tuber.
Friendly reminder, check whether there is any wound on your hand before cutting, and remember to wash your hands immediately after cutting. Never touch your place without washing your hands! ! ! ! !
2. Garlic is packed in a leaky basin, washed with cold water, packed in a gauze bag to squeeze out water, and put in a deep soup pot (the pot must be deep).
Chopped red onions are placed on top of garlic.
3. Heat the oil in the other pot until it starts to smoke, slowly pour it into the garlic soup pot and keep stirring (
It's time to use your unicorn arm.
4. Turn on medium heat and continue to cook for 5- 10 minutes until the water in the garlic is basically boiled (remember to stir the bottom with a shovel every 20 seconds to prevent the bottom from burning). If the technology is good, you can fry some garlic into golden brown, which will taste better, but don't burn it black.
5. Turn off the fire and add seasoning while it is hot. Here are two recipes for you, one is salt, sugar, chicken juice and morning pepper, and the other is salt, pickled pepper, pickled mustard tuber and chicken juice. Of course, you can add other flavors if you like.
Remember to taste it several times before you can determine the taste.
6. Put half a pool of cold water in the sink, and put the whole soup pot in to cool down quickly. If it is stored in a glass bottle, put it in the glass bottle while it is hot and fasten it backwards before the garlic sauce cools. After cooling, it can be stored in the refrigerator for one year.