Many friends have this feeling: no matter how fine the garlic is, it doesn’t have the taste of minced garlic. I believe that everyone who is a foodie feels this way. The main reason is, if you notice, no matter how fine the garlic is, it doesn't have the taste of pureed garlic. This is mainly because chopped garlic is not as fine as crushed garlic, and in the process of crushing garlic, there are only garlic, coriander and sesame oil. After the garlic is crushed, it enters the oil dish and is very fragrant. The feeling of Chuanchuan is the original plot of Chuanchuan, but it is also more intimate.

Bottom, not heavy, a little spicy at first, but. The taste of garlic pounded with a garlic mortar is different from that of garlic pounded with a machine. I still prefer garlic dumplings pounded with a garlic mortar. The wooden plate, also called Tongcai in some rural areas, is used for banquets. The chili noodles, garlic, and peanuts are all manually pounded. It is sweeter than machine-made, sweet and spicy, and it tastes quite satisfying. Store name: Si Jie Chuan Chuan Incense Address: No. 16 Yingtong Street with the owner No. 9.

The owner of No. 9, No. 16, Yingtong Street, is a serious Xichang person. Listen... the chili noodles, garlic, and peanut slices are all made manually. They are more fragrant and spicy than those made by machines. , it tastes quite satisfying. The oil dish is also a special skill. Generally, it is a cold pot, so the oil dish is a bit greasy, but the fourth sister used the oil dish to make fresh sauce with cold water. In the bowl, she put a head of garlic and a few slices of ginger and mashed it into minced garlic, like This is not enough, we have to continue. This kind of garlic paste is much more fragrant than machine-made garlic paste. But it is worth mentioning that the jar used to make garlic paste is made of wood.

Generally, the taste of this kind of garlic is far better than that of machine-made garlic. Veterinary needles (box). In the past, in rural areas, it was not easy to make garlic paste at home. The minced garlic is either sticky or bitter, and it doesn't taste as good as the ones we eat outside. Is it because our garlic varieties are different, or there is something wrong with the production method: no matter how fine the garlic is, it doesn’t have the taste of minced garlic. I believe that everyone who is a foodie feels this way. The main reason is that if you bet.