This is used to stir-fry pasta sauce, or directly with noodles or salads, even Chinese cold dishes are a second-class garlic olive oil, the practice is simple enough to simply build recipes are embarrassed!
Prepare garlic, olive oil, sealed storage containers (can be used with ordinary bowls and plastic wrap, OK, but it is recommended to do less)
Garlic chopped into a container, pour in olive oil, seal and store
1. Do not touch the water during the whole process. Please dry the container. 2, garlic removes the roots, gently peeling off the skin, it can be easily peeled off. 3, garlic must be cut with chopping, try not to smash the way to grind the mud. Because if it is made of mud, it will inevitably consume a lot of garlic and garlic in the process. 4, after the cold storage can be stored for at least 2 weeks (if the seal and access are good, it should be able to save like oil for a long time)~ 5. When taking the product, remove the oil or garlic oil mixture according to the situation. For example, if you mix salad or noodles directly, take only the portion of the upper oil. If you stir the sauce, take the mixture of garlic and garlic. 6, as time goes by, the oil will gradually become cloudy and semi-solid, which is normal 哟~