Garlic sauce, as the name implies, is a condiment made primarily from garlic. It has a strong aroma and a rich flavor, making it an essential seasoning in many dishes. The origin of garlic sauce can be traced back to the Guangdong region in southern China, where people first began using garlic to enhance the flavor of their dishes. Over time, this condiment gradually spread and became a unique and delicious part of Chinese culinary culture. Whether it’s for grilling meat, stir-frying vegetables, or hot pot, garlic sauce can add a touch of freshness to the food. Its preparation method is simple, requiring the mixing of garlic with suitable seasonings, followed by blending and grinding. Despite being such a seemingly simple condiment, it leaves an unforgettable taste between the lips and teeth.
Ingredients for Garlic sauce:
| Garlic | 600g |
| Salt | 10g |
| Scallion | 10g |
| Green pepper | 8g |
| Color pepper | 8g |
| Oyster sauce | 5g |
| Tricholoma Matsutake powder | 8g |
| Pepper powder | 5g |
Step:
1.When selecting garlic, we pay attention to choosing plump and firm cloves because they have a stronger garlic flavor and better texture. Removing the tough root end helps to achieve a smoother garlic paste without any hard chunks. Place the garlic cloves in a meat grinder and add a little water to prevent over-mixing and turning the garlic into a paste. Gently mix until the garlic is finely minced. This process is straightforward and takes just a few minutes. As the garlic is minced, a strong aroma of garlic fills the air, tempting us to taste it. The fragrance of the garlic, combined with a subtle spiciness, immediately awakens our taste buds.
2.After grinding the garlic into a paste, place it in water for soaking and rinsing. This allows the garlic to absorb flavors more easily during subsequent cooking. The soaking time doesn’t need to be too long, approximately one minute, before removing the garlic paste from the water and squeezing out any excess moisture. This step helps to dry the garlic paste, making it easier to handle and cook with. With the soaking and water-removing treatment, the garlic paste becomes finer in texture while not being excessively wet.
3.Divide the minced garlic into two portions and place them in separate bowls. First, we prepare the “silver garlic,” which refers to garlic that needs seasoning but doesn’t require stir-frying. To add a special taste and flavor to the “silver garlic,” we add three tablespoons of salt, four tablespoons of sugar, along with a suitable amount of white pepper powder and Tricholoma Matsutake powder. While mixing in the seasonings, we feel the moment when the garlic paste perfectly blends with the various spices, releasing a rich aroma once again. Next, we add finely chopped scallions, green peppers, and bell peppers to the garlic paste, stirring well before setting it aside. Before moving on to preparing the other half of the garlic paste, let’s understand the characteristics of “silver garlic.” It possesses a strong garlic fragrance, slightly sweet with a hint of spiciness, while also carrying the unique aroma of white pepper powder and Tricholoma Matsutake powder. The addition of finely chopped scallions, green peppers, and color pepper to the silver garlic, making it even more enticing.
4.The other half of the minced garlic is known as “golden garlic,” and it needs to be stir-fried to bring out its unique texture and flavor. Unlike “silver garlic,” “golden garlic” emits a rich smoky aroma during the stir-frying process, adding more depth to the dish. Before preparing the “golden garlic,” you first need to prepare an equal amount of oil to the quantity of minced garlic. This is done so that the garlic can be fully coated with oil during stir-frying, preventing it from sticking to the pan and allowing it to absorb the aroma of the oil more effectively. Heat the oil in a pan, using a 1:1 ratio of oil to garlic. Once the oil reaches around 40% heat, turn up the heat and quickly sprinkle the remaining minced garlic into the pan. After adding the garlic, stir rapidly to make the garlic move quickly in the pan, creating oil splashes. This quick stirring allows the garlic to color faster and ensures it combines well with the oil. When the garlic turns golden yellow, reduce the heat to medium and continue to dehydrate the garlic. Dehydrated garlic becomes crispier and offers a more fragrant and crispy texture. Once the garlic is completely dehydrated and has turned golden yellow, it is ready to be removed from the heat. The stir-fried “golden garlic” will have a strong smoky aroma and a unique texture, providing a distinct contrast to the intense garlic fragrance and slight sweetness of “silver garlic.”
5.Pour the stir-fried “golden garlic” along with the oil onto the prepared “silver garlic.” This process allows the two types of minced garlic to blend together perfectly. After pouring, add an appropriate amount of oyster sauce to the garlic paste. The addition of oyster sauce enhances the flavor and richness of the garlic paste. Now, this delicious garlic paste is ready to be used and enjoyed. Whether paired with grilled meats, stir-fried vegetables, or used as a dipping sauce for hotpot, this garlic paste will provide your taste buds with a unique texture and rich aroma. Although the process of making garlic paste is simple, each step requires skill and knowledge. Making your own garlic paste through your efforts not only results in a delicious condiment but also brings a sense of accomplishment. Now, let’s taste this delicious garlic paste together!
Tips:
1.Select plump garlic bulbs and remove the tough root ends to prevent a coarse texture in the garlic paste.
2.Place the garlic cloves in a meat grinder and add a small amount of water to prevent over-mixing. Gently grind the garlic cloves into minced garlic.
3.Season the “silver garlic” by adding salt, sugar, white pepper, and Tricholoma Matsutake powder. Stir well to combine the seasonings evenly.
4.The “golden garlic” needs to be stir-fried. Heat oil in a pan, using an equal amount to the minced garlic. When the oil reaches around 40% heat, turn up the heat and quickly sprinkle the minced garlic into the pan. Stir rapidly to color the garlic quickly, then reduce the heat to medium and continue dehydrating the garlic.
Garlic sauce, this delicious condiment, is like a charming dancer leaping on the stage of the kitchen. Its creation is a celebration between garlic and hot oil, a perfect fusion of traditional and modern cuisine. Plump garlic bulbs are instantly shattered in the rumble of the meat grinder, releasing their unique spiciness and aroma. At this moment, the minced garlic resembles dancing notes, playing a beautiful symphony in the hot oil. The fusion of oil and garlic sauce provides a dual enjoyment of visual and gustatory pleasure. The garlic sauce dances gracefully in the hot oil, while the silver minced garlic shimmers in the swirling heat. This enchanting scene makes one unable to resist the urge to taste it.