The smell of garlic is very strong, and few people like to eat it raw, but the "Jianghu status" of garlic is completely different. No matter in various dishes or midnight barbecues, garlic can be regarded as "a strong side". The "universal garlic" mentioned by the questioner should be the homemade garlic sauce we use to steam scallops, roast oysters and eggplant. This practice may vary from person to person. Let's share it below.

The raw materials of homemade garlic are: garlic1000g, onion150g, ginger 50g, chicken essence, sugar, oil and salt.

First of all, we chop garlic, which is not recommended to be mashed and smashed. If the particles are too small, they will easily burn and change color, and the taste is not very good. Rinse the chopped garlic with water, otherwise it will not look good if there is too much garlic juice fried, and the garlic juice may produce bitterness and odor when it encounters hot oil. Shred onion and ginger for later use; Add more oil to the pot, and when the oil temperature is 5 layers hot, add shredded onion and shredded ginger to fry, and keep the fire to fry until the onion and ginger are golden and fragrant, then remove the onion and shredded ginger and discard them; When the oil temperature drops a little, put more than half of the chopped garlic in, stir and stir slowly with low fire. When the garlic in the pot becomes golden, put the remaining garlic in, stir and turn off the heat for a few times, and then add salt, chicken essence and sugar to taste and stir evenly. (I like the taste of a little raw garlic, and friends who don't like it can simmer for a while)

Seasoning depends on your own taste. I usually add salt to taste, and I also add a little chicken essence and sugar. Seasoning is light rather than heavy, because the main highlight is garlic, not salty. If it is light, you can adjust it by adding some soy sauce or garlic pepper. If it is salty, it will be difficult. In the process of frying, you can chop a little pepper or pickled pepper if you like spicy taste, and you can add some spiced powder to your friends who prefer spice aroma, which is ok.

This garlic is basically good for grilled eggplant, grilled oysters and steamed shrimp. The seasoning of garlic itself must not be too heavy, leaving room for us to make adjustments according to different ingredients and tastes when cooking again.