In Cantonese cuisine, garlic sauce has many uses, not only can be used to steam seafood, grilled seafood, make garlic lettuce and other dishes, but also can be used as a dipping sauce or ingredient for many dishes, which can be said to be a universal seasoning.

And the garlic sauce is also made in a variety of ways.

It can be adjusted according to the taste of different people and the characteristics of the ingredients, such as putting chili peppers, coriander, hoisin sauce, sand tea sauce, etc., no matter what seasoning it is paired with, it can make the garlic sauce very brilliant.

It can be said that whether a dish is good or not, it is all on this garlic sauce.

There are many ways to make garlic sauce, and almost every chef has their own understanding, but no matter how the method and ingredients of garlic sauce change, the main ingredient will not change, and it will always be minced garlic.

Xie Hailong briefly talked about the status of garlic sauce in Cantonese cuisine, then took a kitchen knife and began to cut the garlic that had been peeled and washed.

The garlic for garlic sauce can be patted, chopped, and crushed with a food processor if you want to be lazy, there are no hard and fast rules, just turn the garlic into minced pieces.

However, the delicious garlic sauce is also particular, that is, the garlic cannot be garlic paste, it is best to be small and uniform garlic grains, so that it can be thoroughly fried and fried.

If the size is uneven or the garlic paste is directly pasted, then when making the garlic sauce, it is easy to fry the garlic grains, making the garlic paste bitter.

In addition, to make garlic sauce, the first choice is the kind of one-headed garlic, which has a strong flavor and makes the garlic sauce taste more fragrant.

Of course, if there is no one-headed garlic, ordinary purple garlic will also work, and it tastes just as good.

As a Cantonese chef, Xie Hailong is really familiar with garlic sauce, so he explained the essentials of making garlic sauce while making it quickly.

And Xu Zhuo was idle, so he also learned at this time.

Xu Zhuo actually knows how to make garlic sauce, after all, he has the skill of white-cut chicken in hand, and among the many dipping sauces of white-cut chicken, there is garlic sauce dipping sauce.

However, the garlic sauce made by Xie Hailong is different from the garlic sauce of white-cut chicken.

The garlic sauce of the white-cut chicken is mainly to bring out the deliciousness of the chicken, so the taste should be mainly chicken, not the flavor.

And this steamed seafood with garlic vermicelli, all the flavors come from minced garlic, so the taste should be stronger, otherwise it will make people feel very light when you eat it, and it will not be able to set off the umami of seafood.

After chopping the minced garlic, Xie Hailong began to prepare the ingredients for the fried garlic sauce.

To make garlic sauce, garlic alone is okay, but it's not enough.

Xie Hailong prepared some shallots, some spices such as bay leaves and star anise, and whole coriander, all of which were washed in clean water, and then put on the wok and started to make them.

Xie Hailong first heated the pot, then poured some peanut oil into the pot, put the shallots, coriander and spices in without waiting for the oil to be hot, and then turned down the heat and let these ingredients fry in the pot over low heat.

This step should not be rushed, and must be fried slowly over low heat, because only in this way can the aroma of these ingredients be fried and soaked into the oil.

If the fire is too big, the fragrance will drift away along the oil smoke, and although there will be some fragrance in the oil, it will not be very strong.

When Xie Hailong was busy with this, Zheng Guangyao and Dai Zhenting did not speak on the side, the two looked like judges, and only when Xie Hailong did not speak, the two of them commented twice.

This comment is not only to prevent the cold scene, but also to supplement Xie Hailong's explanation.

After all, compared with Xie Hailong, a middle-aged man, Dai Zhenting and Zheng Guangyao are the old fritters in this industry, and their understanding of these steps is even more backwards.

Only Xu Zhuo kept staring at Xie Hailong without saying a word.

After all, what he wants to do today is a dish that everyone can learn at a glance, so he wants to try it, and if there is no help from the system, can he learn this dish.

Xu Zhuo plans to take a look at it now, and then Xie Hailong will do it himself after he finishes it, and see how much he can master.

Without the help of the system, Xu Zhuo's cooking skills are basically the same as most ordinary people, and even below the average line, so he wants to use himself as a reference value to see how much he can master.

If even he does so-so, then others can do it too.

But if he can't do it, then he has to think about it carefully to see if he wants to simplify the production steps, after all, the vast majority of netizens' cooking skills are only rudimentary, and they may not be able to do it if it is too complicated.

And most people are lazy, if you can do it in a few minutes, it's fine, if it's more time-consuming and energy-consuming, then you might as well go to a restaurant to have a good time.

It's not necessarily clean, but at least you don't have to do it yourself.

When Xu Zhuo was engrossed in watching Xie Hailong's operation, the ingredients in the pot had been fried dry, Xie Hailong used a colander to take out these debris and throw them away, and then divided half of the minced garlic into the pot.

After pouring it into the pot, he kept stirring in the pot with a spoon to let the minced garlic heat evenly in the pan, so that it was easier to fry the fragrance.

In addition, stir-frying in this way can also speed up the evaporation of water vapor in the minced garlic, making the garlic more flavorful.

This step is the same as just now, you can't turn on a high heat, you have to boil slowly over low heat, so that the aroma of the minced garlic can be completely boiled out.

When the garlic in the pot turned golden and the fragrance became strong, Xie Hailong turned off the heat and put light soy sauce, oyster sauce, sugar, and the remaining half of the minced garlic inside.

This garlic sauce with half raw garlic and half cooked garlic, called golden and silver garlic in the jargon, has both the aroma of cooked garlic and the spicy taste of raw garlic, which is particularly enjoyable to eat.

After pouring the raw garlic and spices into the pot, Xie Hailong only stirred it slightly, then turned off the heat and put the garlic sauce into a basin.

After doing this, Xie Hailong added: "If you like to eat spicy garlic sauce, you can also buy some millet spicy minced and add it, so that the garlic sauce boiled out is spicy and enjoyable to eat." ”

There are a lot of these garlic sauces, and you will definitely not be able to eat them all at once, so you can use a glass bottle to seal it and put it in the refrigerator, and take it out when you want to eat it.

After all, there is a lot of fat in these sauces, which can keep the garlic sauce for a long time without spoiling.

Now that the garlic sauce is ready, it's time for the next step.

Xie Hailong put the garlic sauce aside, then brought the prawns over and began to change the knife to make it.

When he didn't do this step, Xu Zhuo always felt that it should be very difficult.

But after watching Xie Hailong's operation, he found out......

Damn, it's so simple!

I learned it, I really learned it this time!

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Recently, wearing glasses has become more and more uncomfortable, and today I went to check it and found that the degree has increased by fifty, and now the glasses are no longer matched, and I have re-equipped a pair of glasses, and I have updated it until now, which is really sorry.