garlic is crisp but not oily. Prepare a pot with a thick bottom, pour in a proper amount of mustard oil and heat it on low heat. You can put a garlic and start frying to judge the oil temperature. Don't put all the garlic in the pot at once. Too much weight will cause the oil temperature to drop and the frying will not be crisp. You can fry it in two or three times.

when the oil is warm, add the garlic into the pan. The frying process changes rapidly, so you need to pay attention to it at any time. When it turns golden, turn off the fire immediately. Pick up all the garlic cakes with a strainer, take them out of the pan, and then spread them flat on a large baking tray for cooling.

The function of garlic crisp

Like onion crisp, garlic crisp is an indispensable food companion for every household in Taiwan Province, and it is known as the most crispy grain on the earth.

this product is made of 1% pure raw materials, with unique fragrance. The first-class garlic produced in Taiwan Province Province is carefully selected. After strict quality control, it is finished with traditional fragrant lard and mechanical temperature control. It is hygienic and fragrant, and it is the holy product of seasoning and mixing.

Taiwan Province original garlic, refined lard, traditional food, dried meat, zongzi, dumplings, steamed buns, sliced noodles, meatball soup, oil rice, braised pork rice, scalded vegetables, slats, and special seasoning products for all kinds of soup heads.