Ingredients: 2 garlic and proper amount of peanut oil.

Steps:

1. Prepare a small glass bottle, wash it and dry it.

2, prepare two garlic, look at it and want to put it on the plate.

3. Peel the garlic and chop it into garlic paste on the chopping board.

4. Pour proper amount of peanut oil into the pot and heat it on low heat. No quantification standard is needed. Look how much garlic you poured yourself. I have two garlic and peanut oil, and I have lost eight jobs.

5. After the oil is hot, pour the garlic and fry it on low heat. Constantly stirring, heating evenly while preventing the pan from sticking. This garlic is slowly fried with low fire, from white garlic to golden yellow.

6. Slowly fry until golden brown is visible to the naked eye. You can hear a crisp sound when stirring. Turn off the fire.

7. Turn off the fire and let the temperature drop.

8. Carefully put garlic oil into the glass bottle. If it feels a little warm, cover it when it is cool, because garlic oil is easy to deteriorate if it has steam.

9. The prepared garlic oil should be stored at room temperature or refrigerated for two months, and it is best to use it up within three months. Don't cook too much at a time, and then do it after eating.

10, you can add a little garlic oil when cooking noodles or noodles.