Eye is listed on the market. The ingredients such as garlic are a must -have for every family. Eating buns and dumplings, noodles are inseparable from a few flaps.System and eating raw, it is indispensable.
Every year in the winter, soak the Laba garlic. In addition, the cucumber and the garlic are more flavorful. The garlic white meat is not greasy, the garlic ribs are special, and the garlic scallops are more delicious … It’s enough to think about it.
Not much to say, there are a few rich garlic recipes below, and there are some intimate tips. Let’s take a look together ~
At this time, in accordance with the convention, my family will soak a few cans of sugar and garlic, caught up with hot pot, and when barbecue, a few petals, let alone how great!
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Osmanthus sugar and garlic
Ingredients: Fresh garlic, 10 salt 2 tablespoons (30 grams) 200 grams of brown sugar 500ml of water 300ml dry osmanthus (if not, use sugar osmanthus 60ml) high white wine (45ml)
1) If the new garlic that is bought back has old skin, first remove the old skin of the surface, so that the garlic looks white and tender, and many markets also sell new garlic directly as in the picture.
2) Rinse the new garlic, then add salt and water for more than 2 hours in the basin, and then remove and drain.
3) The container for glyphogy and garlic must be very clean. Remember to blame the sterilization with boiling water, and then air dry naturally.
4) Put brown sugar, rice vinegar, clear water and osmanthus for 10 minutes, then boil with high heat, boil low heat and cook for 2 minutes, turn off the heat at room temperature and cool naturally.
5) After cooling, pour into the bottle, then put the new garlic, pour the height liquor, shake the bottle to fuse, then cover the bottle cap, stick a piece of paper on the bottle to write the previous date, place it on a cool and light -absorbing light.Place, remember to eat it after 20 days.
** The soaked sugar garlic is sour and sweet, without spicy taste, nor the smell of garlic.When eating spicy hot pot, lamb, when barbecue, a few petals are particularly refreshing.
** You can only use fresh garlic to make sugar and garlic. The new garlic has a certain seasonality. Take it as soon as you do it now.The new garlic of sugar garlic, remember to pick a small one, the smaller the taste, the delicious it tastes.
** The container for glyphogy and garlic must be very clean without oil, otherwise it is easy to grow hair during the soaking process.After scalding with boiling water, do not wipe it with a dishwashing cloth. It is better to air dry naturally, let alone touch the inner wall with the hand with hand cream.There are some cases to wipe the container with the hands that have been applied to the hand cream, causing the container to dip the oil. As a result, the process of soaking is long.
** Sugar garlic has dark colors and light colors.If you don’t like dark colors, you can pick up with sugar and white vinegar.
** I have done ordinary sugar and garlic before, and I always want to try to see if there is any improvement. One day my friend gave a bag of dry osmanthus, put it in and boiled together and soaked. The taste is really good.EssenceIf you can’t buy dry osmanthus, sugar osmanthus, no osmanthus flowers, no addition, it is ordinary sugar garlic.
** Brown sugar is easy to make the block. When pouring in the pot with rice vinegar and water, soak it for a while, let brown sugar and liquid fusion for a while, soak for 10 minutes, osmanthus can also sink, so as not to float on the surface of the liquid.
** When cooking, remember to stir the brown cubes with a spoon.The boiled sugar and garlic juice must be cooled naturally, then pour the container after fully cooling, and then put sugar and garlic.
** Highly liquor is a liquor with a high degree. I use the two pot heads of Beijing. It is mainly to sterilize and taste more flavorful.
** Write a note, write down the soaking date, and eat it in 20 days.If you don’t write, just remember it in your mobile phone, so as not to forget.After 20 days, you can remove the sugar and garlic, and the sealing box is kept in the refrigerator.
** The remaining sugar and garlic juice, if you want to use it again, remember to cook it and cool it.
Garlic beef granules
Ingredients: 350 grams of Niu Lidi Ridge 1/2
Baili fragrant black pepper crushed 3 teaspoons (15 grams) 2 teaspoons (10ml) salt 1/2 teaspoon (3 grams) old soy sauce 1/2 teaspoon (about 3ml) water starch 2 teaspoon (10ml) chicken essence 1/4 teaspoon(1 gram) 100ml of water
1) Wash the spine of the beef, cut into a 2 cm square Ding, put it in a deep and large bowl (easy to stir), and then pour into the beautiful soy sauce, old soy sauce, chicken essence, black pepper, 1 teaspoon (1 teasp), Baili Xiang (1 teaspoon), salt, eggs, water starch stir well.
2) Add 100ml of water to a small amount of water and add a small amount of beef grains that are just stirred. Be sure to stir in one direction with your hands.In this way, beef can fully absorb water, and the meat becomes full and smooth.Beef grains should be marinated for at least 20 minutes.
3) Boil a pot of water. After the water is boiled, pour the cut garlic slices (2㎜ thick) into the pot. When the water is boiled again, remove the garlic slices and control the water.
4) Take another pot. When the oil temperature in the pot is 50 % hot, pour the garlic slices and fry until golden yellow. (If you have time, it is best to put it by the window to make the wind blow for a while, which will make the garlic slices even moreCrisp.)
5) Pour the base oil in the pot. When the oil temperature is 50 % hot, pour the marinated beef grains. After the medium heat is frying into golden brown on both sides, turn the fire to the oil in the beef particle.out.
6) Use the remaining oil left by fried beef grains, stir -fry the remaining black pepper and Baili incense in medium and small heat. After frying the aroma, pour the fried garlic slices and beef grains into the pot, and fry it.
** You need to choose beef ridge meat, which is tender and the heating time is not long.Do not buy burdock used for stewing.
** Beef is not recommended to cut slices, so it is not easy to keep the water inside the beef, which is hard to taste.
** Garlic slices must be simmered with water before frying or frying.Because the garlic was absorbed during the process of simmered, and the mucus was cooked, so that when fried, the garlic was not easy to fry.
** It is best not to replace it with black pepper powder. The taste of black pepper powder is not as broken as black pepper.If possible, you can also use your own black pepper.The grinding black pepper can be bought in large supermarkets.
Garlic roast shrimp
Ingredients: 1 teaspoon (5 grams) 1/2 teaspoon (3 grams) of garlic (15 grams) of Ginger (5 grams) of fresh shrimp (5 grams) ginger
Seasoning: 1/2 teaspoon of salt (about 3 grams) 1 teaspoon (5ml) 1 spoon (15ml) Spanish olive oil (15ml)
1) First cut the shrimp and shrimp feet with scissors, cut it along the back of the shrimp with scissors, remove the line with a toothpick, and open the shrimp back with a knife.
2) 2/3 of the shrimp body, leave 1/3 not to be disconnected.After spreading the back of the shrimp, chop it with a knife a few times. This can make the shrimp body more stretch, and it is easy to taste when marinated.
3) Sprinkle salt (2 grams) and cooking wine for 10 minutes on the shrimp.
4) Put the minced onion ginger and garlic in a bowl, add green and red yellow pepper, add salt (1 gram), and Spanish olive oil, stir well and place it for 5 minutes.
5) Put the shrimp into a baking sheet paved with tin foil, and place the mixed green onion ginger garlic and green and red yellow pepper on the back of the shrimp.
6) Put the middle layer of the oven and bake for about 10 minutes at a temperature of 200 degrees.
** After the shrimp is opened, if it is not easy to develop, the meat of the connected part of the shrimp and the shrimp body may be too thick. If it is not cut, you can make up for it.
** Cut the shrimp tendons gently with the tip of the knife. When the shrimp is baked, it is not easy to bend.(The shrimp tendons are not visible, just in the abdomen of the shrimp, see the red position in Figure 6)
** Put the olive oil in the onion ginger, garlic and color peppers, be marinated for a while before using it, so that the smell of oil and seasoning blends for a while.Pour the seasonings with olive oil for a while and then bake it on the back of the shrimp.
** I like to eat spicy -flavored roasted shrimp, you can use millet pepper and pepper to roast color pepper.
** Shrimp is easy to bake. After the shrimp skin is completely discolored, it can be released for 5 minutes. It will affect the taste for too long.
Garlic Solid Gourd
Ingredients: 1 zucchini, 3 petals of garlic, 2 Xiaomi spicy 2
Seasoning: 1 teaspoon (5 grams), 1/4 teaspoon of salt (1 gram)
1) The zucchini is cleaned and cut out of 1.5mm thick slices.
2) Pour the oil in the pot. Put garlic, pepper ring, and small heat in the small and medium heat when the oil is hot, then add the zucchini, turn the heat, and fry until the zucchini becomes soft. Add the soy sauce, salt, and stir well.
** When picking the zucchini, choose no scars on the surface, and the roots are slightly faint slightly. This is relatively fresh.
** Don’t cut the zucchini too thin.
Garlic grilled bread
Ingredients: French stick half of garlic 4 petals, a handful of butter 10 grams of salt 1/4 teaspoon (1 gram) a little red pepper (only decoration, no)
1) The butter is taken out of the refrigerator in advance, and the room temperature is softened (not heated into liquid).Cut the stick into a 3 cm thick oblique piece.Wash and chop the Fragrance.The garlic was pressed into mud with the garlic, or cut into a broken end with a knife.
2) Mix the garlic, mix with butter with butter, stir well in salt, and apply it on the bread slices.Put the baking tray on tin foil and put the bread slices in.
3) After preheating the oven, put the baking sheet on the middle of the oven, bake at 180 degrees for 6 minutes, and sprinkle some red pepper crushed after taking it out.
** If you are in Beijing, I recommend you to buy a beautiful stick, which is the best taste I bought in Beijing, and the price is also very affordable.
** French sticks are relatively long. If you ca n’t finish it at a time, you must put it in a paper packaging and store it, but it is best to eat it at one time, otherwise the taste will harden.
** Eat the bread, toast is also a haha. Don’t waste it. It is the most suitable for the most suitable garlic grilled bread.If you do n’t have an oven, replace the oven in the (3) steps on the living pot that can be sprayed with fragrant bread. It should be noted that the whole process must be low.
Ingredients: Fresh garlic 4 heads
Seasoning: 1 tablespoon of olive oil (15ml), 1 teaspoon of salt (5 grams), 1/2 teaspoon of black pepper (3 grams), dry rosemary 1/2 teaspoon (about 3 grams)
1) Peel off the thick skin of the outermost layer of garlic and retain the layer of skin near the garlic.Cut the top of the garlic for about 5mm and expose garlic meat.
2) Put the garlic in a baking sheet paved with tin foil, sprinkle olive oil evenly on the surface of the garlic, and then evenly sprinkle salt and black pepper on each garlic, and finally sprinkle with dry rosemary.
3) Cover a layer of tin foil on the surface of the garlic, put it in the middle layer of the preheated oven, and bake at 180 degrees for 30 minutes.After 30 minutes, remove the surface tin foil and bake for another 20 minutes.
** Set up garlic for a while, it is easy to germinate. Let’s take a look at how to save garlic without germination.
** For this dish, you must choose fresh garlic. The fresh garlic tissue is tight, the water content is large, and the taste is good after baking.
** Try to choose garlic with a good shape, the garlic cloves is about the same tall, so that after cutting, it can ensure that each garlic is exposed to garlic meat, and it will look good when selling.
** Dry rosemary can be bought at imported food counters or Western feasting shops in large supermarkets, and there are many Taobao.
** The garlic needs to bake for a long time before it will be delicious. The soft taste is a bit like marshmallow, soft and glutinous, and a little sweet taste.Cooked garlic, after eating, there is no taste in your mouth, don’t worry about it.
** In order to prevent garlic from being lost too much for a long time, it is necessary to stam with a layer of tin foil 30 minutes before the garlic baking.
Save method of garlic
>>> A piece of tin foil is made to save the preservation method
1. Before saving, wipe the green onion ginger and garlic with a kitchen tissue, and you must not have a little water.
2. Cut the tin foil into a suitable size, pack the onion ginger and garlic separately, and wrap it. Try to close the tin foil to the preserved food. The tin foil is very casual.(I wrapped garlic in the picture, but the shallots and ginger can also be wrapped like this ~
3. After the package is well wrapped, just put it in a cool and ventilated place in the room. There is no need to occupy the space in our refrigerator.
>>> Put the refrigerator refrigerated
In fact, garlic is also divided into new garlic and old garlic. The belt of the new garlic is a little purple, which is very easy to peel the skin. The garlic cloves inside are relatively smooth. Because the old garlic is long, the water inside is less moisture.peel.
However, no matter whether it is a new garlic or old garlic, if you want garlic flavor, you must use low temperature and slow heat to fry the golden yellow and flavor of garlic cloves, and then add other ingredients. If the fire is too fast or not enough, it is easy to fried garlic odor.Essence
I usually like to peel the garlic I bought in advance and put it in the refrigerator to refrigerate. Now the bags are growing up. I also encourage him and me. When you eat, take it out of the refrigerator.Very saving trouble.
Teach you to peel garlic cloves quickly
Open the garlic, cut off the hard constraints of the root, put it in the bowl and pour in water. After soaking for 5 minutes, gently twist the garlic skin with your hands, which is very convenient.This method is especially suitable for use when you need a lot of garlic in food ~
The new garlic was listed, so for a while, the garlic’s eating Fat Duo Duo. After everyone read it, if it was very good as my house, let’s do it quickly!