Supper Party "spicy Garlic Sauce" (garlic Shrimp, Grilled Scallops, Oysters, Vermicelli Flower Beetle, Enoki Mushroom)
1.
Peel the garlic clean to remove the connectives on the buttocks, rub it with soda water and wash it off. You can dry it or wipe off the surface water stains with kitchen paper. Put it in a blender or manually chop the mince.
2.
Stir half of the minced garlic finely, and stir half of it coarsely (larger particles) and put it on a plate separately! Don't put it together~
3.
Wash millet peppers and cut into small circles
4.
Pour oil into the pan, heat it for a while on medium heat, and pour the coarse-grained garlic into the oil pan. The oil temperature does not need to be too high, as it will burn easily. You can add oil according to the minced garlic.
5.
Fry the minced garlic on a low fire, avoid high fire~
6.
After frying for a while, add half of the millet pepper to release the spicy flavor of the millet pepper in the minced garlic and oil.
7.
During the process, constant stirring is required to prevent sticking of the pan or uneven heating and cause coking.
8.
Then add half of the light soy sauce, about a spoonful of the spoon in my picture, add salt and sugar. Don't put too much of these seasonings. It is recommended to have a taste, just in case it is too salty to taste bad when cooking.
9.
After the fried golden brown garlic has been reduced and has hard particles, pour in the remaining half of the finer garlic. Stir well. Add the remaining light soy sauce and millet pepper. Fry for a minute. Don't be too long~
10.
Turn off the heat and let it cool. Now the temperature is relatively high, so you can't put it directly in the jar, and then refill it when it cools.
11.
Packed in a jar or container, the oil is covered on the surface to insulate oxygen and prevent decay. It can be placed on the refrigerated layer of the refrigerator for more than half a month. I tried it for a month, and it still feels delicious hahaha. But try to finish it as soon as possible~Don't put it in room temperature.
12.
Steamed shrimp with garlic vermicelli, see my homepage for the specific method, a new recipe is written~
13.
The garlic prawns I made with garlic sauce in those years were so delicious that I couldn’t stop one bite~ For details, please click my avatar to enter the homepage and refer to the recipe.
14.
Steamed stinky tofu with chopped pepper and garlic meat~
15.
Be sure to use a lot of garlic paste to make the tin foil tofu of this barbecue shop. The tin foil and enoki mushroom tin foil are actually made with a lot of garlic paste, the taste is exactly the same.
16.
The microwave version of the cold eggplant, the giant soil recipe can be added to the other recipes on my homepage. Barbecue taste
17.
Baked eggplant with garlic 🍆, the eggplant is baked in the oven without cutting it for 20 minutes at 200 degrees before roasting. Then cut it up and bake it.
18.
Garlic vermicelli scallops, steamed in a steamer. Finally spilled oil
19.
Steamed oysters with mashed garlic and roasted oysters with mashed garlic have different tastes. The garlic mashed in the oven is anxious~
20.
If you have any questions during the operation, you can contact me at any time~ As long as you see it, you will reply.
Tips:
1. The oil temperature must not be high, the whole process is small, and the fire is easy to scorch~
2. Millet pepper can be omitted, it depends on personal preference.
3. Fry half of it, and then fry the other half to increase the taste. Hotel barbecue stalls usually do this, and the meat will come out. After the explosion, turn off the fire for a while.
4. Don't be too salty, but soy sauce sugar must be added~ Only scallops or something will be delicious. Also season the dishes when cooking.
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