Garlic cuisine Immune UP

●Garlic Oil Sauce

This is a sauce made by adding garlic, herbs and Italian dry chili. With a negligible garlic, herb and spicy flavor, it is suitable for all dishes that require oil. Especially used in cooking, such as oil and vinegar, garlic, salad sauce, etc., it is not only convenient but also enhances deliciousness and flavor.

Ingredients: Garlic 1 and 1/2 cup (200g), 2 and 1/2 cup olive oil, 2 thyme, 1 rosemary, 1 tablespoon of dried Italian pepper

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Steps:

1. After cutting off the stems of the garlic, cut the larger garlic directly into half, and the smaller ones can be used directly.

2. Pour rosemary, thyme, processed garlic and olive oil into the pot and cook. Boil and turn to low heat and cook for 10 to 15 minutes, then add 1 tablespoon of chopped chili and turn off heat.

3. After the garlic oil is cooled, put it in the disinfected container and put it in the refrigerator to store.

● It is recommended not to use garlic paste, but to use whole garlic. Larger garlic can be cut into pieces and the taste will be better when cooked.

●Garlic-flavored baked with French bread

This is a garlic-flavored baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked baked ba Just put all the ingredients into the croquette and cook it. It is a very simple dish. Although it is delicious with only garlic oil sauce, it is recommended to dice the garlic bubbles and add them. The tender green garlic shoots not only look good in color, but also taste very good.

Ingredients: 10 sap (250 grams), 1 garlic shoot, 2/3 cup of garlic oil sauce, 4 slices of French bread

Step:

1. Wash the sap and dry the water completely.

2. Cut the garlic bubble into 0.3 cm dice.

3. Pour the flat bottom pot over low heat and pour in garlic oil sauce. After the oil on the pot starts to boil, add the sap from Step 1, fry it and sprinkle the garlic shoots cut from Step 2.

4. After the flat bottomed crock is heated on low heat, put the French bread on and bake it, and you can enjoy it with garlic sauce.

● You can also use mushrooms instead of sprouts. Just cut the mushrooms into thick slices and put them in to add fragrance and a chewy texture, making a delicious dish that is not sprouted.

●Garlic Mushroom Soup

This is a soup made by adding garlic and mushrooms. Because the garlic has been fried until it is burnt, it will not taste spicy, but it still retains the garlic scent, which children will like very much. It is a simple brunch with toast.

Ingredients: 2/3 cup garlic (100 grams), 4 mushrooms (80 grams), 1 cup of milk, 1 cup of fresh cream, 1 tablespoon of butter (15 grams), 1 tablespoon of olive oil, 1/3 teaspoon of salt, 2

Steps:

1. Cut the garlic together, and cut the mushrooms into 0.5 cm wide slices.

2. Pour the soup over low heat and pour in olive oil, stir-fry the chopped garlic until it is burnt, then add cream, mushrooms and a little salt. Fry until the mushrooms are soft and you can turn off the heat.

3. Pour milk and fresh cream into the pot of step 2 and crush ingredients with a hand-held mixer.

4. Add 1/3 teaspoon of salt, a small amount of black pepper, and cook over medium-low heat.

● If you want the soup to have a garlic flavor, you must master the time to fry the garlic. It must be fried until it is burnt to remove the spicy taste of the garlic.

Preservation method for keeping garlic for a long time

● Refrigeration method for garlic kernels

Ingredients: sugar, kitchen paper towel, sealed container

① Pour 1 cm high sugar into the sealed container, and then put the kitchen paper towel. Sugar and kitchen towels can absorb the moisture generated for a long time to prevent garlic kernels from soaking.

② Put the garlic kernels on the step①, then put the kitchen towel on, and finally put the sap and refrigerate.

● Room temperature preservation method for whole garlic

① Flatten the garlic on paper or bamboo, and place it in a cool and ventilated place for drying. Fresh garlic needs to be kept for one week, and the dried garlic can be put away immediately, or left for a day before being put away. (Fresh garlic has more moisture, so it should be flat and dry before being folded before it can be stored for longer.)

② Remove the core of the garlic, wrap it in a paper and place it in a cool place.

●Refrigeration and preservation method of whole garlic

After the garlic is dried, stack the layers in the sealed container in order of the paper, garlic, paper, and garlic, and then put it on the cover and store it in refrigeration.