有粉絲敲碗想學常出現影片的油封蒜頭
這是我冰箱的常備料
吃法和用途非常多元，很推薦大家來試試
別忘記收藏和分享給你的煮友唷
👉🏻
將蒜頭剝去蒜皮並保持乾燥
放入喜歡的香草（乾燥的也可以）
倒入特級初榨橄欖油，確保蒜頭完全浸沒
可依照個人喜好做最後調味
烤箱預熱至120度
低溫烘烤1~2小時或或直到蒜頭表面呈金黃色為止
保存良好可保存1~2周
🥦 材料 ingredient
蒜頭 garlic
特級初榨橄欖油 EVOO
個人喜好的香草和調味 Herbs and seasonings of your choice
#whatalicooks #confitgarlic
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Peel the garlic and keep it dry. Add your favorite herbs (dried herbs are also fine). Pour in extra virgin olive oil, making sure the garlic is fully submerged. Season to taste as desired. Preheat the oven to 120°C and bake at a low temperature for 1-2 hours, or until the garlic turns golden brown. When stored properly, it can last for 1-2 weeks.