How is Chaoshan garlic oil made?

Chop the whole garlic, but don't cut it too much, or it will lose its flavor. Put garlic in a pot with cold oil, put it down when the oil temperature is not high, and fry until golden brown.

Garlic oil can be used in boiled noodle soup, rice noodle soup, mixed noodles and boiled soup, which can increase flavor and appetite.

Steamed towel gourd, steamed scallop, steamed garlic shrimp, etc. Can be mixed with half raw garlic and half garlic oil to make gold and silver garlic and put it on the food to be steamed.

Garlic (scientific name: garlic), also known as garlic, garlic, Hu garlic, Hu garlic, single garlic and single garlic, is the general name of garlic plants. Semi-annual herb, Allium in Liliaceae, whose bulbs are used as medicine. Harvest in spring and summer, tie it, hang it in a ventilated place, and dry it in the shade for later use. As the agricultural proverb says, "If you plant garlic for nine months, you will grow nine heads." In June, when the leaves are dry, remove the sediment, ventilate to dry or bake until the epidermis is dry.

Garlic is oblate or short cone-shaped, with off-white or light brown membranous scales outside. After peeling off the scales, there are 6 ~ 10 garlic cloves, which are whorled around the flower stem. The stem base is discoid and has many fibrous roots. Every garlic clove is wrapped in a film. When the film is peeled off, white, thick and juicy scales are seen. It has a strong garlic flavor and spicy taste. It has a pungent smell and can be eaten or used for seasoning, and can also be used as medicine. Underground bulbs are divided into purple species and white species according to different skin colors. Garlic was introduced into China from the Western Regions in Qin and Han Dynasties. It is artificially bred and propagated, which has anti-cancer effect and is very popular with the public.