オムレツ（ツナとコーンとチーズのオムレツ）｜低糖質食堂 / masaさんのレシピ書き起こし
Low-carb restaurant / masa Time required : 10minutes
Garlic Olive Oil ｜ Sorairo Pasta's Recipe Transcription
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Ingredients
- Garlic : Appropriate amount
- Olive oil : Appropriate amount
Time required
20minutes
Procedure
-
1)
Cut garlic
00:25
Cut the stems (omitted if there are no stems) and peel them apart. Crush the garlic with the thin skin with the belly of a kitchen knife, peel the thin skin, and chop the garlic.
-
2)
Fill a storage bottle and pour olive oil
02:30
Fill a storage jar with garlic and pour in olive oil until the garlic is soaked in the pan.
Point
・ The amount of garlic should be about half of the storage bottle. If you pack too much, it will ferment and the gas will overflow, so be careful.
・ The storage bottle used was 225cc, but select the one with the appropriate capacity according to the amount to be pickled.
・ You can cut the garlic into thin slices, finely chopped garlic, or finely chopped garlic. If you want to taste the garlic itself, cut it into large pieces.
・ It is also recommended to add hawk claws or rosemary if you like.
・ You can use it as it is after making it. It can be stored in a refrigerator in summer and at room temperature (cold and dark place) in winter. Can be stored in a cool and dark place for about 2 months, or refrigerated for about 6 months.
・ For the first 10 days or so, the air contained in the garlic will escape, causing bubbles to appear. By loosening the lid, this air will escape.
・ Oil hardens when refrigerated, but if you put it at room temperature when using it, it will return immediately, so there is no problem even if you use it while it is hardened.
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