Only then did I see my senior brother limping up from the ground:

"Junior brother, come here and help me."

"What's going on?"

"I put my thighs on the moso bamboo to press on the surface, but I lost my footing and fell to the ground..."

Gee, is this even God can’t stand your senior brother’s silver coin behavior?

Lin Xu helped him to the side:

"You can just use the dough press to press it twice more. Why bother with it?"

"Doesn't this look professional?"

I think you are very professional in turning over cars.

Xie Baomin moved his body, washed his hands again, and then took the reconstituted duck egg noodles to the equipment room to use the noodle machine to press the noodles.

Lin Xu has nothing to do.

Thinking that I haven't used the garlic sauce technique I learned yesterday, I plan to make it and taste it. If it tastes good, put it in a glass jar and give some to my father-in-law and keep some at home.

This way, next time you want to eat garlic oysters and other dishes, you can make them at any time.

There is peeled garlic in the cold storage.

Lin Xu brought out a small basin.

These garlics are peeled one by one by the chefs, not the finished peeled garlic bought in the market.

There is medicine on the surface of the garlic, so it cannot be used. Otherwise, the garlic sauce will not only be bitter, but also have an astringent taste, which is incomparable with fresh garlic.

Wash the garlic twice, drain the water, pour it onto a eucalyptus board, and chop it with a kitchen knife.

The garlic used to make garlic sauce is best chopped with a kitchen knife, so that the garlic sauce will be delicious. However, the garlic made with a food processor is too minced, and it will easily boil when the sauce is boiled, resulting in the entire pot of garlic sauce.

All have a bitter taste.

You don’t need to chop the garlic too finely, just the size of a mung bean will do. This way the garlic won’t be fried easily and it tastes good.

Lin Xu roughly chopped the garlic first, and then picked up a relatively lightweight slicing knife with his left hand. The two knives cut through the garlic on the eucalyptus board like mincing meat.

In this way, large pieces of garlic have been replaced by mung bean-sized garlic.

While chopping, the spicy and pungent smell of garlic wafts through the kitchen.

He used a kitchen knife to put the chopped garlic into a basin.

Then pour a lot of water into the basin.

Chopped garlic needs to be washed, so as to wash off the mucus on the surface and prevent it from sticking to the bottom of the pot when making garlic sauce.

In addition, after washing, the spicy and astringent taste of garlic can also be washed away.

The garlic sauce made in this way has a stronger aroma and tastes more attractive.

After washing twice.

Spread a clean white cloth in the basin.

Put the washed garlic into a basin with a tight drain. After filling, tie a white cloth over your mouth, hold it tightly, and squeeze out the excess water from the garlic.

Then pour it back into the basin.

Divide one-third of the amount of garlic into a bowl and set it aside for later use.

Then he prepared a few chopped millet sticks and put them in a bowl.

Chili millet can increase the spiciness of garlic sauce and also make the garlic sauce more attractive.

However, this is not necessary and can be adjusted according to everyone’s taste.

After the spicy millet is ready.

Lin Xu grabbed another handful of dried shrimp skin and placed it on the eucalyptus board, then chopped it into fine pieces with a knife.

If you want the garlic sauce to be fragrant and delicious, adding a handful of chopped shrimp skin will have an unexpected effect. Especially when steaming seafood and aquatic products, the umami flavor will be doubled.

After everything is ready.

Lin Xu poured two tablespoons of cooking oil into the pot according to the amount of garlic, and then poured in a tablespoon of peanut oil.

If you simply use cooking oil for frying, the rich aroma of the cooking oil will overwhelm the aroma of garlic, but it cannot be used without it, so you need to add some peanut oil to neutralize it.

Heat the oil over medium heat until it is 30 to 40% hot.

Lin Xu held two-thirds of the garlic in the basin in one hand and a spoon in the other, pouring the washed garlic into the pot one spoon at a time.

The garlic cannot be put into the pot at the same time.

Because the hot oil will boil violently when it touches the garlic, it can easily overflow from the pot and cause a safety accident.

You need to add it to the pot one by one.

Stir each spoonful in the pot, wait a moment, and wait until the boiling hot oil subsides slightly before adding another spoonful. You must be patient in this step and do not be impatient.

After all the garlic is put into the pot, change the heat on the stove to medium-low heat, and then use a spoon to stir continuously in the pot.

This will not only allow the garlic to be heated evenly, but also prevent it from sticking to the bottom of the pan.

Keep cooking over medium-low heat until the surface of the pot turns brown, then add the chopped millet.

Don't put the spicy millet too early. If you put it too early, the water will be fried and the spicy flavor will be gone.

But don’t put it too late, otherwise the spicy millet will continue to grow and the garlic sauce will easily go bad.

When the spicy smell comes out of the pot.

Lin Xu poured the chopped dried shrimps into the pot and stirred twice.

Immediately pour the remaining one-third of the garlic into the pot, turn off the heat on the stove, stir twice, then cover the pot, and simmer the aroma into the garlic sauce.

A few minutes later.

Lift the lid of the pot and you will see that although the garlic that was added last has been cut off, it still maintains its pure white color.

It forms a strong contrast with the browned garlic in the pot.

This is the origin of golden and silver garlic.

The golden garlic has been fried thoroughly and has a rich aroma.

The silver garlic has just been cut off and is extremely spicy.

Two kinds of garlic have both aroma and spiciness to create a bowl of high-quality garlic sauce.

When making this sauce, you must suffocate the silver garlic until it is raw. This kind of garlic sauce has the spiciness of garlic and is not easy to spoil. It can be stored in the refrigerator for a month without any problem.
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After confirming that the garlic is broken.

Lin Xu put salt, fine sugar, and some oyster sauce into the pot to give the garlic sauce a base flavor.

After placing, stir evenly and remove from the pot.

Only put it into a jar after it has cooled down completely, otherwise the remaining heat will overcook the garlic and cause the garlic sauce to lose its spiciness.

While I was busy with this matter.

Xie Baomin walked out of the equipment room carrying the pressed bamboo noodles.

Suddenly I smelled the garlic sauce made by Lin Xu:

"Well, this garlic sauce is pretty good. I'll try it with some noodles later... Junior brother, you come and cook the noodles. I'll get some oysters and steam them. Such a delicious garlic sauce doesn't deserve a side dish.

Where can I go?"

Lin Xu: "..."

Just eat this in the morning. Brother, aren’t you afraid of gout?

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Chapter completed!