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For making garlic sauce, I prefer to mix new and old single-seed garlic. Single-seed 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~

PS 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~

00:00 start
0:12 Garlic varieties
0:57 Peeling
1:35 mince
2:14 Wash away the surface mucus
3:00 Spices
3:39 Pan with cold oil
4:17 Strain the spices
4:44 Fried garlic
6:07 Seasoning
6:38 bottling
7:24 Steamed scallops with golden and silver garlic
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