I like mixing garlic with everything. Garlic oil is a must for me because I love to cook.

I rearranged a recipe that I saw in a magazine about 15 years ago (the recipe used whole garlic cloves).Step 1: It's fine if you don't cut the garlic, but since it's convenient to use when cooking, I use sliced garlic.If you don't use enough garlic, the oil won't have a nice aroma, so it's a good idea to use a lot. Recipe by Yuuyuu0221

In our house, we use both garlic chips and garlic oil a lot, so they are indispensable condiments. The oil is also convenient to have on hand.To prevent the garlic from burning, start with a cold pan or frying pan, use extra virgin olive oil, and heat on low.To make the garlic chips turn out crisp when stored, follow Steps 11 and 12.Recipe by *ai*.

Taken with a few modification from Tiffy Cooks, this garlic oil can be added to anything requiring garlic that you would otherwise be chopping and cooking. It’s intensely garlicky but still mellow from the cooking. It’s intended for use in Chinese style cooking, but I’ve added it to uncooked tomato puree with oregano for a fast pizza sauce that needs no cooking, or smeared on fresh bread for a punchy garlic toast. It’s far better than the jarlic you get at the store, and keeps for months in the fridge.

Garlic oil is very useful and I make it whenever garlic is in season.Since it's a bit of bother, I make it with oven-cooked garlic.This recipe produces a non-bitter and simple garlic oil.Tightly wrap the garlic in the aluminium foil. If the juice leaks out, it will be smelly.This will not turn solid when stored in the fridge. It can keep at room temperature for a month. Store in the fridge in the summer timeIf adding chili peppers or herbs, dry them well before adding. Recipe by Wanko mama

My friend K-mama is a great cook. When I went to her house, she whipped up "Penne Arrabbiata" for lunch, and drizzled some delicious-looking oil over her pasta. I don't really like spicy food, but I tried the oil, and it was so good! She told me the oil was homemade, so I asked her the ingredients straight away! Thank you, K-mama!I don't like spicy food, but the spiciness of this oil was mild enough for me using this amount of chili peppers. If you like spicy food, add more to taste. I asked only the ingredients, so I don't know the exact amount of each ingredient. Sorry!If anyone knows how long this oil should be kept, please let me know! Recipe by +pocopoco+

The Chinese name for this dish is 蒜蓉菜心. It is super easy.

Broccolini is also called baby broccoli.There are many variations you can add to this dish. Experiment and enjoy!

infused olive oil, rosemary picked fresh

This is excellent as a finishing butter for meats or vegetables.

I made this Vingerette for mother's day for my salad