Roasted Garlic with Rosemary

Name: Roasted Garlic with Rosemary
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 4 heads Fresh garlic; 1 tsp Corn oil; 1/4 teaspoon salt; 1/4 teaspoon black pepper powder; 1.5g Fresh rosemary

by Food·Color

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

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 tsp Corn Oil
1/4 teaspoon Salt

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1/4 teaspoon Black Pepper Powder
1.5g Fresh Rosemary

Roasted Garlic with Rosemary

1. Materials

2. Garlic remove the coat and flatten the bottom

3. Cut off the middle pillar

4. Flatten the tip of the garlic clove to expose the garlic meat

5. Wash and chop rosemary

6. Put the garlic in the dish and pour oil

7. Sprinkle with salt

8. Sprinkle some black pepper

9. Finally, sprinkle rosemary on the surface

10. Put it in the oven, middle level, fire 180 degrees up and down, cover with tin foil, and bake for 30 minutes

11. Remove the tin foil and bake for another 20-30 minutes

12. Baked

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