Garlic Confit🧄🧄🧄

It's a low temperature simmer until garlic. Soft as cream. The taste is sweet. There is no spiciness left.

🧄 Garlic Oil Braised Recipe

🧄🧄 Garlic: Chinese Garlic Sheep Crust (Quantity as Like)

🫒🫒 Oil: Olive Oil is the most fragrant or bran oil.

Herbs (if available): Rosemary, Time, or Black Pepper Pellets, to Enhance the Fragrance Dimension

👨‍🍳 steps made

Setting: Take the rounded garlic and put it in a small pot or heat-resistant container.

Add oil: Pour oil into it. Flood the garlic. (Repeat that it must be flooded. Otherwise, the popping part will be hard.)

Braised

On the gas stove: Use as light as you can (don't let the oil boil, just some small bubbles pop up), stew for about 30 minutes.

🫕🫕 Czech ripeness: Try a fork if the garlic is crushed and turned a light golden yellow.

💡 What to eat with?

Apply bread: Crush stewed garlic, apply it on toast. Instead, butter is very fragrant!

Put in food: mash, mix with it, mash, put in pasta, or paste on steak.

Remaining Oil: Don't Leave! That oil will smell very garlic. Take it to sauté vegetables or make a delicious dressing.

⚠️ Caution and preservation

Because it is stewed in oil. Do not leave it at room temperature because bacteria can occur.

Once cooled, scoop in a clean glass dozen, close the lid completely, and soak the fridge immediately. Store for about 2 weeks. 🥰🥰🥰