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1. Pry open the big plump oysters.
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2. Four large heads of garlic mince, you can use a blender to mince, but I think it has a better texture with grains. The blender is easy to mix.
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3. Chopped green onions.
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4. The fighting soul in the soul! The secret to frying delicious garlic is this bowl of Grandma Cui's secret sauce! One spoon of sugar, two spoons of oyster sauce, three spoons of light soy sauce. The simple and memorable ratio makes the delicious taste for three days.
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5. Pour a lot of oil into the pot (you should not use the minced garlic), add the frothed green onion and half of the minced garlic! Remember it is half! Because the first half will become mushy after the first half, the latter half can be eaten grainy.
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6. Stir-fry the minced garlic until slightly dry and yellowish in color. Add the other half of the minced garlic. It's slightly yellow! If it is too yellow, it will be too hot, and the fried garlic will be bitter.
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7. Put the last half of the minced garlic in the pan and stir-fry for about 10 seconds to add the secret sauce. Stir-fry well, sprinkle a spoonful of sesame oil, and stir-fry well. Stir-fry the garlic is complete.
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8. Cover the baking tray with tin foil and put a baking net on it. This is to make the baking pan easy to clean, and the other is that the moat shell can be flattened and the soup will not spill out. It's a pity that the soup is quite delicious and run off...
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9. Add the fried garlic one by one. If your mouth is heavy, let it go more, and if your mouth is lighter, let it go less. The amount I put in the picture feels a bit salty, but it's just right with beer!
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10. The oven is preheated. Heat up and down at 200 degrees, cover with tin foil and bake for 10 minutes, then remove the tin foil and bake for 4 minutes. Ding! carry out!
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11. Come and enjoy a dozen Budweiser!
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Tips:1. It is very salty without adding salt.
2. Friends who like spicy food can add five or six chopped millet peppers to the pot with the first half of the minced garlic.
3. Divide garlic into two portions! Stir-fried until slightly yellow! Remember!
4. There is a lot of garlic paste in the recipe. If you can't use it up, keep it tightly sealed and keep it for a week. You can put some in grilled eggplants and grilled enoki mushrooms!
