Garlic Paste

Name: Garlic Paste
Cuisine: American
Ingredients: 1 large amount of garlic; 1 bottle olive oil

☆とらこゆ☆しずえ☆ @cook_40147029

Great for using and preserving a large amount of garlic.

The origin of this recipe
I saw a method on TV where garlic was fried with the skin on. I received a lot of peeled garlic, fried it, and mashed it, resulting in a rich paste.

Great for using and preserving a large amount of garlic.

The origin of this recipe
I saw a method on TV where garlic was fried with the skin on. I received a lot of peeled garlic, fried it, and mashed it, resulting in a rich paste.

☆とらこゆ☆しずえ☆ @cook_40147029

Great for using and preserving a large amount of garlic.

The origin of this recipe
I saw a method on TV where garlic was fried with the skin on. I received a lot of peeled garlic, fried it, and mashed it, resulting in a rich paste.

Great for using and preserving a large amount of garlic.

The origin of this recipe
I saw a method on TV where garlic was fried with the skin on. I received a lot of peeled garlic, fried it, and mashed it, resulting in a rich paste.

Saved

Ingredients

1large amount of garlic
1 bottleolive oil

Saved

Steps

1

Peel the garlic and add it to olive oil. Once it starts to simmer, reduce to low heat and cook for 20 minutes.
2

Once cooled, remove the garlic and mash it into a paste.
3

Return the olive oil to its original bottle and use it for stir-frying and other dishes.
4

Add the paste to curry or braised pork for extra richness. It doesn't have the raw garlic smell, so it won't transfer odors in the fridge.
5

The oil also doesn't have a garlic smell.
6

This is great for using a lot of garlic and preventing odors during storage.
7

I added it to garlic rice.
Recipe ID 19037261