How to make fried garlic moss delicious and nutritious?

Stir-fried garlic moss seems very simple, but many people either do not taste after frying, or the color of the fried is dark and look at no appetite, today I will share a fried garlic moss emerald green does not change color, crispy and more flavorful method:

[Delicious method of stir-fried garlic moss]:

1.After cleaning the garlic moss, cut it into about 3 cm long sections, and cut the pork belly into thin slices for later use.

2.Add an appropriate amount of water to the pot, add 3 grams of salt and a few drops of cooking oil after boiling, and then put in the chopped garlic moss for blanching.

3.Start another pot, add an appropriate amount of cooking oil after heating, pour in the cut pork belly slices when the oil temperature is 6 hot, fry the meat slices until they change color, then put in the blanched garlic moss, fry on high heat for 20 seconds, add an appropriate amount of salt and soybean sauce to taste, and then turn on high heat again and fry for 15 seconds, then turn off the heat and put it on the plate, and it is delicious!

[Skill Summary]:

1.Stir-fry garlic moss, don't cut it completely and fry it directly, blanch it and then fry it, this is because the garlic moss fiber tissue is very tight, if you cut it directly, it is not easy to taste after a short time, and the garlic moss will be soft and discolored after a long time, and blanching can destroy the pectin between the fibers, so that the gap between the fibers and fibers will increase, so that when we fry again, the seasoning will be easier to penetrate into, and the fried garlic moss will be very flavorful. In addition, adding salt when blanching can make the garlic moss taste in advance, and adding oil when blanching can make the fried garlic moss more green!

2.If you want to fry garlic moss to be green and not change color, the time is also very important, the time of blanching and frying garlic moss should be grasped, the correct way to blanch is to put in garlic moss after the water in the pot is boiled, and when the water boils again, immediately take out the garlic moss, and the garlic moss will be more crisp after a cold boiled water! In this way, the blanched garlic moss has been 6 7 mature, and it does not take too long to fry it in the pot again, and it can be out of the pot after stir-frying a few seasonings on high heat, and we must pay attention to the fried garlic moss suitable for high heat stir-frying, stir-fry garlic moss over high heat, the moisture is not lost, and it is crispy and delicious to eat!

The oil temperature is too low, the garlic moss is not suitable for flavor, and the fried garlic moss is old and soft, and the color is dark and not good-looking and delicious!

3.You don't need to put too much seasoning in the fried garlic moss, the garlic moss and soybean paste are matched, and the fried garlic taste is extraordinarily fragrant! Because soybean paste is added, you should pay attention when adding salt, a little is fine, but don't be salty!

Stir-fried garlic moss seems simple, it turns out that there are skills, learn to do it with the chef, and the emerald green does not change color and is more flavorful! I learned this method of stir-frying garlic moss from my cousin, who is a chef in a restaurant, and it is simple and practical! Friends who like to eat garlic moss can try it.

Personally, I think it will be very delicious to stir-fry with pork belly, and it is particularly nutritious, first blanch the garlic moss, then add the meat, fry it and put in the garlic moss, put in the seasoning, and so on.

Stir-fried meat with garlic, stir-fried meat with garlic moss can be integrated into the flavor of the meat, it tastes very sweet, and it is also very nutritious.

Stir-fry over high heat, put fresh lean meat, ginger, garlic leaves when it is almost cooked, put seasonings after the meat changes color, and remove from the pot. It's delicious and nutritious.

Although garlic moss is delicious, it is a lot more to learn to make it yourself for the first time at home. So, how do you make garlic moss delicious? How to fry garlic moss to be fragrant and delicious? Let's find out.

How to make garlic moss delicious 1. Blanch garlic moss with boiling water (about 1 minute), and rinse it with cold water immediately after waterlogging (purpose: no raw smell and crispy).

2. Stir-fry quickly on high heat, and after the shredded meat is fried white, you must put shredded ginger and a small amount of Pixian bean paste (purpose: tender meat, pressing the fishy and fresh).

3. The key to flavor, after adding garlic moss, put 1 teaspoon of boiled water and fry for 30 seconds, add salt, flavor essence, a small amount of sugar to taste, add water starch to taste, and start the pot (add water purpose: dissolve inorganic salt, add white sugar purpose: to improve freshness, subject to the lack of sweetness, add water starch purpose:

Collect the juice and add the bright oil to taste).

How to fry garlic moss deliciouslyStir-fried garlic moss for health benefits

Soy sauce: boosting, blood tonic, mouth guard.

White sugar: rich in carbohydrates, invigorating blood circulation and removing blood stasis.

MSG: pressurized, protein-rich, sodium-rich.

Ingredients for stir-frying garlic moss: a handful of garlic moss, two sausages, an appropriate amount of sourdough, an appropriate amount of oil, an appropriate amount of soy sauce, an appropriate amount of salt, an appropriate amount of sugar, an appropriate amount of soy sauce, and an appropriate amount of monosodium glutamate.

Stir-fry garlic moss

1.Prepare the materials first.

2.Turn on high heat in the pot and pour an appropriate amount of oil, add minced garlic and stir-fry until fragrant.

3.Add the sliced sausage and stir-fry.

4.Add garlic moss and stir-fry evenly, add salt, monosodium glutamate, soy sauce, sugar, cooking wine, and stir-fry evenly.

5.Stir-fry with a spoon.

6.Add an appropriate amount of water, cover the pot and cook for three minutes.

7.After cooking, it is ready to be put on a plate.

The basic introduction of garlic sprouts Garlic sprouts, also known as garlic sprouts, are flower stems extracted from garlic sprouts, including flower stems (sprouts) and total bracts (sprouts), one of the vegetables that people like to eat, and are often mistakenly written as "garlic moss". Garlic has been introduced to China for nearly 2,000 years, and the garlic grown in ancient times was originally called egg garlic. In 119 B.C., Zhang Qian of the Western Han Dynasty sent a second mission to the Western Regions, introducing a kind of "garlic" from the Western Regions, whose form is larger than the egg garlic head originally cultivated in China, so it is called garlic, and the egg garlic is relatively called small garlic.

Garlic sprouts are widely distributed in China, planted in all parts of the north and south, and are one of the vegetable varieties with the largest storage capacity and the longest storage period in China's vegetable refrigeration industry. Garlic sprouts are a good functional health vegetable with a variety of nutritional benefits.