Recipe: Tide garlic sauce

Home Cooking Recipe: Tide garlic sauce

Notes:

I used to come to Shenzhen to eat breakfast. The favorite thing is the chili sauce made by the store owner. It’s very strange that a place that doesn’t eat spicy food can make the peppers so perfect~ So I tried to do it according to my own taste. I like to eat spicy food. Multi-pointing

Ingredients:

Steps:

  1. Home Cooking Recipe: Spicy sauce and garlic, the same 3 pounds, I prefer to eat spicy, this garlic is more delicious, if not how to eat spicy, you can put less point to pepper, mix green pepper, according to personal habits, garlic more Talented, the proportion is mastered

    Spicy sauce and garlic, the same 3 pounds, I prefer to eat spicy, this garlic is more delicious, if not how to eat spicy, you can put less point to pepper, mix green pepper, according to personal habits, garlic more Talented, the proportion is mastered

  2. Home Cooking Recipe: Garlic and pepper are all simmered, it is recommended to buy a manual cooking machine, it is too expensive to cut, the more the garlic is broken, the better the chili is not too big.

    Garlic and pepper are all simmered, it is recommended to buy a manual cooking machine, it is too expensive to cut, the more the garlic is broken, the better the chili is not too big.

  3. Home Cooking Recipe: I looked at the material and oiled it. It is best to cover the pepper. The oil is better to store. The oil can be added later. The fire is hot and the oil is hot. Stir fry a few times, cut off the taste, then the next half of the garlic, turn off the fire, add the sugar to taste, I put a small bowl, the amount of sugar should be read by yourself, according to the amount of braised, then put salt There is no smell in the pepper, so I added a little thirteen incense. The amount of salt here is more than that of cooking. If you like less salt, you can put it less. This is mainly for hanging, and the salt taste is not the kind of pickles. A spoonful of cooking wine, after the taste is finished, the fire is stirred and the heat is enough to cook the garlic.

    I looked at the material and oiled it. It is best to cover the pepper. The oil is better to store. The oil can be added later. The fire is hot and the oil is hot. Stir fry a few times, cut off the taste, then the next half of the garlic, turn off the fire, add the sugar to taste, I put a small bowl, the amount of sugar should be read by yourself, according to the amount of braised, then put salt There is no smell in the pepper, so I added a little thirteen incense. The amount of salt here is more than that of cooking. If you like less salt, you can put it less. This is mainly for hanging, and the salt taste is not the kind of pickles. A spoonful of cooking wine, after the taste is finished, the fire is stirred and the heat is enough to cook the garlic.

  4. Home Cooking Recipe: After the oil temperature drops, put the remaining garlic, because the garlic is not enough after the whole cooked, afraid of the garlic, you can leave less garlic here.

    After the oil temperature drops, put the remaining garlic, because the garlic is not enough after the whole cooked, afraid of the garlic, you can leave less garlic here.

  5. Home Cooking Recipe: After the pot is cool, you can bottle it. When you eat, you can have a dish, and you can enjoy the seaweed soy sauce. You can eat it for a long time in the refrigerator. ! In particular, eat pickled noodles, hot-dried noodles, white-cut chicken fried rice! !

    After the pot is cool, you can bottle it. When you eat, you can have a dish, and you can enjoy the seaweed soy sauce. You can eat it for a long time in the refrigerator. ! In particular, eat pickled noodles, hot-dried noodles, white-cut chicken fried rice! !

Tips:

Half of the cooked garlic is half cooked, and the more delicious it is, the more delicious it is.


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