Then take the oil out of the pot. When the oil temperature is six-ripe, add 65,438+000 g minced garlic and fry in an oil pan over medium heat until golden brown. Turn off the fire, then squeeze out the juice of the other half of minced garlic, pour it into the pot and fry it evenly for about 1 minute. After the oil temperature cools, add oil consumption and mix well, and serve!
Special tips for making garlic sauce: First of all, when making garlic sauce, you must put it into the pot twice. Putting it into the pot for the first time can increase the fragrance of oil and make the color of garlic sauce look better. Remember to squeeze out the remaining half of the juice before frying, because if there is too much garlic juice, high-temperature fermentation will produce bitterness. In severe cases, garlic sauce will be very astringent and difficult to swallow, so it should be put in several times.
Finally, the storage time of oil consumption must wait until the oil temperature is completely cooled before adding, because if the oil temperature is too high, the water in the oil consumption will be exhausted, which will eventually produce bitterness. Do these two things well, and garlic sauce will be delicious and not bitter! Finally, when making garlic sauce, it is best not to put too many spices, such as star anise and pepper. Because the flavor of these spices will mask the original flavor of garlic, so that garlic sauce can not reach its original flavor!
That's how I make garlic sauce at home. Always a good neighbor, I know my family must make garlic sauce. Every time I do too much, I will share it with them and everyone. Such a delicious garlic sauce is a very good choice whether it is used to make oil-guzzling lettuce or roasted eggplant.