1 Peel off the outermost thick skin of the garlic, leaving the layer of skin close to the garlic. Cut off about 5mm from the top of the garlic to expose the flesh. Be sure to choose fresh garlic. Fresh garlic has a tight texture, high water content, and a good taste after roasting. Try to choose garlic that is in good shape and has cloves that are about the same height. 2 Place the garlic on a baking sheet lined with tin foil, sprinkle olive oil evenly on the surface of the garlic, then evenly sprinkle salt and black pepper on each head of garlic, and finally sprinkle with dried rosemary. Dried rosemary can be purchased at the imported food counters of large supermarkets or Western food spice stores, and there are also many on Taobao. 3 Cover the garlic with a layer of tin foil, place it in the middle of the preheated oven, and bake at 180 degrees for 30 minutes. After 30 minutes, remove the tin foil and bake for another 20 minutes.

Tip:

Garlic needs to be roasted for a long time to taste soft, with a slightly sweet taste. In order to prevent the garlic from losing too much water powder during long baking, cover it with a layer of tin foil for the first 30 minutes.