Fresh garlic seasoning oil

Also, like many vegetables, garlic, cooked lose a lot if the original nutritional value, so nutritionists recommend, garlic is best not to heat food, will be chopped garlic for 10 minutes at room temperature, not only can increase the formation of the active substance greatly increase their nutritional value, but also to improve the special smell of garlic. At this point, even if the heating consumption, the effect is also very good. Second, the garlic in oil only be achieved under the protection of its most effective. Our specially developed oil with fresh garlic seasoning mature bulb to the size of uniform, full particles, broken when mucus, with rich aroma and spicy taste to stimulate the garlic as raw material the use of modern biotechnology, through 15 procedures, from garlic low-temperature extraction of its natural ingredients, finished, non-fried Preparation. Do not add any synthetic pigment, flavors and fragrances and preservatives, pure taste of fresh, original, higher nutritional value, color is light yellow transparent oily liquid clarification is good sauce, 100% natural, after eating no tone. 1, the product is light yellow clear and transparent oily liquid; with thick spicy garlic unique mellow flavor, taste good, users can access on demand instead of garlic free. Allow trace precipitation, does not affect consumption. 2, can be used in the cooking process, in addition to fishy, in addition to smell, taste and other miscellaneous, but also has the effect of increasing flavor and color retention; for non-stick frying time 3, can be inserted in all kinds of soup, such as carp tofu soup, seaweed soup ribs, seafood soup, etc. 4, can be used to produce all kinds of meatball, such as fish balls, shrimp balls, crab sticks, rings, etc. 5, can be all kinds of sauce, dipping sauce, canned in as raw materials, free to deploy. 6, can be used in seasoning in the pot, and other dips used together. 7, can be used for a variety of barbecue, camping, etc.