Soft and mellow - roasted garlic(mian ruan chun hou kao suan )

Soft and mellow - roasted garlic

Introduction:

"The roasted garlic is slightly scorched. After removing the garlic skin, the garlic meat has lost its original water spirit, and presents a yellowish color. A bite is fresh, salty and soft, and a strong unique aroma diffuses in the mouth."

Production steps:

Step 1: peel 1-2 layers of dry skin off the whole garlic.

Step 2: under 1 / 3 of the garlic tip, expose the garlic meat.

Step 3: wrap garlic in tin foil, put it into baking tray, pour olive oil evenly, grind sea salt and black pepper, and cover with tin foil.

Step 4: put in the middle layer of the preheated oven, bake at 180 degrees for 20 minutes, take out the tin foil and bake for another 10 minutes.

Materials required:

Garlic: right amount

Black pepper: moderate

Olive oil: right amount

Sea salt: moderate

Note: 1, must choose fresh garlic, fresh garlic tissue is close, water content is big, after baking taste soft. 2. In order to avoid losing too much water in the long baking of garlic, it is necessary to cover with tin foil.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Mian Ruan Chun Hou Kao Suan