Master the Art of Homemade Minced Garlic Spread🧄自製萬用蒜蓉醬#shorts #Recipe #shortsfeed

🧄 Full Recipe @beanpandacook
https://www.beanpanda.com/145967

Youtube video
•https://youtu.be/qQlFvFuc0Nk
/ @beanpandacook

❇️ Steamed Yuanbei with Vermicelli
https://www.beanpanda.com/145970

❇️ Homemade umami powder
http://www.beanpanda.com/21688

❇️ 20% discount on Bertolli pure olive oil for a limited time
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❇️ When making garlic sauce, I prefer to mix new and old solo garlic. Solo garlic is a variant of multi-clove garlic, with a softer smell, not as strong and irritating as multi-clove garlic. New garlic contains less allicin and is sweeter and juicy. The old garlic has been left for two weeks. After storage, allicin increases, and the more spicy water decreases. This choice is my personal taste. If you only have multiple cloves of garlic on hand, the preparation method is the same~

❇️ P.S. Washing the minced garlic is not the same as grinding, it will not squeeze out the juice hydraulically. It just washes off the mucus on the surface. After washing, the minced garlic is still a whole piece~

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Видео Master the Art of Homemade Minced Garlic Spread🧄自製萬用蒜蓉醬#shorts #Recipe #shortsfeed канала 肥丁手工坊 Beanpanda Cooking Diary