Materials?
Zi ran sui yi
Garlic 4 heads
A little salt
Chili suiyi
More oil
How to stir-fry garlic with cumin?
Salt, cumin powder, garlic, pepper (family can't eat too spicy, so we have to put less pepper, but friends who like spicy food can put more).
The mustard oil I use is actually any oil.
Four heads of garlic can stir-fry a small dish.
Soak the peeled garlic cloves in water, and wash off the excess epidermis, leaving only the last layer. How do you know it's the last floor? Rub it by hand, and if it is slippery, rub it again until it feels creaky, which is the last layer.
Cut off some garlic heads to make it easy to taste.
Wipe the water dry with kitchen paper.
Pour oil in a small pot, but more. Anyway, the fried oil is garlic oil, which is very good for making cold dishes. Try the oil temperature with chopsticks, and dense bubbles will appear.
Add garlic and fry for a while.
About the skin is slightly wrinkled and the color begins to become transparent. Pour the garlic out and control the oil.
Leave a little oil in the pot, add pepper cumin and stir-fry until fragrant, put garlic back in the pot, stir-fry until each garlic is stained with seasoning, sprinkle with salt and mix well.
The finished product is served on the plate and eaten!
With a small video
Tips
Fryer smaller, fuel-efficient! Don't worry about the amount of seasoning, this is a heavy-tasting dish, the more the better. Be careful not to fry it, and remember not to fry it until it is yellow, because it will be bitter to fry it again.