Roasted Garlic with Rosemary

Name: Roasted Garlic with Rosemary
Total time: 1 h 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 4 heads Fresh garlic; 1/4 teaspoon salt; 1 tsp Corn oil; 1/4 teaspoon black pepper powder; 1.5g Fresh rosemary

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

5

When I saw the recipe for Roasted Garlic with Rosemary, I was quite sorry-there is no such fresh garlic. When turning his head to lock on to other targets, however. . . . . Huh? Did you buy garlic? It really coincided with the time.
Roasted garlic, this is nothing new. When I was young, I grilled various things on charcoal fire, and garlic was one of them. Bake the skin until it is half charred, the aroma is overflowing, and the burnt and garlic are mixed, and the spicy stimulation has long gone.
Roasted with rosemary, this is the first time. Except for the garlic, it doesn't have the familiar taste back then. The biggest feeling is-Fei Huo, wife Fei Huo.

Ingredients

4 heads Fresh Garlic
1/4 teaspoon Salt
1 tsp Corn Oil
1/4 teaspoon Black Pepper Powder
1.5g Fresh Rosemary

Roasted Garlic with Rosemary

1. Ingredients: 4 heads of fresh garlic, 1 teaspoon of corn oil, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, 1.5g of fresh rosemary

2. Peel the garlic to expose the garlic cloves. Cut off the bottom roots and cut off the middle post. Cut a cross on the garlic tip to expose the garlic meat. Wash and chop rosemary, set aside.

3. First pour oil on the garlic, sprinkle salt, black pepper, and chopped rosemary in turn,

4. Put it in the oven, the middle level, the upper and lower heat is 180 degrees, first cover the tin foil and bake for 30 minutes, then remove the tin foil and bake for 20 minutes. Wait until the garlic is soft and fragrant.

Tips:
Covering with tin foil at the beginning can prevent too much moisture loss, baking too dry, and losing the soft and waxy taste.
The amount of salt used can be adjusted according to your taste