<GARLIC OIL/ にんにくオイル>
＜Yield> 4 servings
<Prep time> 10 minutes
<Cook time> 10 minutes
3 bulbs garlic
5 tbsp oil( olive oil/ any neutral oil)
½ tsp salt
1. Remove the skin of garlic then mince them.
2. Into the pan, add oil, garlic and salt. Keep the low- medium heat. Try not to burn. Keep it moving. Cook it for 10 mins. Remove it from the heat and let it cool down.
3. Transfer it to a container.
<Miwa’s tips> ※Watch more on YouTube!
1. Use them into pasta, soup and salad dressing.
SHRIMP TOMATO LETTIL SOUP VEGAN NEAPOLITAN PASTA
Store in an air-tight container in the fridge for up to 9 days and a month in the freezer.