500g garlic, 2 tbsp linseed oil.

Cooking steps

1/ 10

Peel garlic [as much as you want]. You can do more at a time. This time I did 500g, and I did less! Two weeks 1 person ate!

2/ 10

Pure linseed oil, we call it linseed oil here. This is not lacking in our family. I used to make garlic with sesame oil. This time, I tried Italian Cruto olive oil (virgin), and the taste is similar to sesame oil, but Cruto sesame oil is too expensive, haha!

3/ 10

Chop all the garlic, mash it with a rolling pin, and break it with a mincing machine to make garlic paste or mince it!

4/ 10

I chopped it with a kitchen knife this time!

5/ 10

Put the chopped garlic into the pot.

6/ 10

Take two teaspoons of linseed oil or olive oil and pour it on the garlic paste. 1 Jin two teaspoons of garlic, that's enough! Don't add anything except linseed oil or olive oil, especially don't add salt, which will destroy the natural allicin (I will talk about the powerful effect of allicin at the bottom)

7/ 10

Just stir it evenly with a spoon! Simple, right? Not simple!

8/ 10

Fill a small bottle, tighten the lid and put it in the refrigerator or in a cool place at room temperature. After two or three days, open the lid and taste it. It tastes great!

9/ 10

Mix noodles, make cold dishes, eat jiaozi, dip buns and sandwich.