Garlic Sauce

Name: Garlic Sauce
Total time: 10 min
Yield: 4
Cuisine: Chinese
Ingredients: 300g 300 grams garlic cloves; 400g 400ml edible oil; Some onion; Some Shallots; a little Star anise bay leaf cinnamon; Some salt

by Teacher Kong teaches cooking

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

When it comes to garlic sauce, I believe everyone is familiar with it. It tastes terribly fragrant when it is used for barbecue or stir-fry.

The garlic flavor can be said to be the most suitable for the taste of the current food, and even more delicious than the spicy flavor. Whether it's meat, seafood, shellfish, fish or vegetables, it can go with garlic. Such as garlic white meat, garlic shrimp, garlic eggplant, these familiar dishes...

Making garlic sauce at home is actually very simple, clean and hygienic. The key is that it does not contain preservatives. It can be stored for a period of time when you make a can. You can take it directly when you want to eat it without buying it, which is very convenient. If you like garlic sauce, give it a try!

Ingredients

Garlic Sauce

1. Peel the garlic, wash and control the moisture, and pat the garlic cloves flat.

2. Chop garlic cloves into minced garlic and set aside.

3. Cut the shallots into sections, and shred the onions.

4. Heat the pot, pour 400ml of cooking oil, add star anise, cinnamon, bay leaves, green onion, and shredded onion.

5. Heat over medium heat, as the oil temperature rises, the aroma of the ingredients slowly comes out.

6. Fry until the scallions and shredded onions become brown.

7. Remove all the ingredients from the pot.

8. Turn off the heat and lower the oil temperature first. Bring to a low heat and pour in the minced garlic.

9. Fry with a spatula to avoid muddy bottom. Fry until all the garlic aroma comes out, and the edges are slightly golden, so don't deep-fry it until it gets old.

10. Season with salt.

11. Just stir evenly.

12. After letting cool, put it in a sterilized water-free glass bottle for storage. Put it in the refrigerator and eat it for 2 weeks without any problem. Usually when cooking, or making garlic steamed seafood, enoki mushrooms, garlic lobster, garlic steamed oysters, garlic scallops, it is the best partner, but I still recommend you to eat fresh garlic sauce, and it is not troublesome to make !

Garlic Sauce

Ingredients

Garlic Sauce

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