Do you need to blanch garlic moss? How to make it delicious and nutritious?

Garlic moss does not need to be blanched, when making garlic moss fried meat, heat the oil, add bean paste, oyster sauce, light soy sauce, chicken essence, monosodium glutamate, sugar after the minced meat is stir-fried, the garlic moss is fragrant, the taste is crisp, and it is very delicious.

Garlic moss must be blanched, because putting garlic moss directly into the pot and stir-frying may cause garlic moss to be not easy to cook, so be sure to blanch garlic moss before cooking.

No, the garlic moss itself is easy to fry, and there is no crispy texture after copying the water, and it will be very soft to eat, and the family will not like to eat it.

Garlic moss is the most fragrant in spring, add 1 yam, crispy and refreshing, my family eats it 7 times a week, and it is sold out on the table.

Blanch the garlic when stir-frying.

Because the fibrous tissue of garlic moss is relatively tight, it is not easy to taste directly fried, and a lot of garlic moss is refrigerated and preserved, blanching can not only make garlic moss very clean, but also more flavorful. But when blanching, don't put the garlic moss directly into the pot, but wait for the water to boil, add an appropriate amount of salt and oil and then blanch, so that the taste and color of the garlic moss are very good.

Answer: 1. When frying garlic moss, you need to blanch it first.

2. Ingredients needed to make fried garlic moss:

1 kg of garlic, 2 corn sausages, appropriate amount of light soy sauce, appropriate amount of oyster sauce, appropriate amount of salt, a little bit of chicken essence, and an appropriate amount of thirteen spices.

3. The practice of frying garlic moss:

1. Cut off the tail of the garlic moss with a knife.

2. Wash the garlic moss and cut it into small pieces, and cut the corn sausage into small pieces.

3. Put oil in the wok.

4. When the oil is hot, add the garlic moss. Add the garlic moss and stir-fry for 2 to 3 minutes. Then add a small amount of thirteen spices, an appropriate amount of oyster sauce, and light soy sauce.

5. Add seasonings and stir-fry a few times, then add the corn sausage we cut earlier.

6. Stir-fry evenly. Sauté for 3 to 5 minutes, adding a small amount of salt and chicken essence before removing from the pan.

7. Finally, put the garlic moss on a plate.

Yes, because it is easy to cook if you want to blanch, and it is very flavorful when you fry it later. Shredded garlic pork, bacon and garlic sprouts, dry stir-fried garlic moss, cold garlic moss, scrambled eggs with garlic moss, etc., these methods are easy to use and delicious.

The garlic moss needs to be blanched, and the meat needs to be marinated first, and then fried.

If you don't need it, just fry it directly, and the scrambled eggs with garlic moss are particularly delicious.

Garlic moss is crisp and refreshing, rich in vitamins, and is loved by people and often appears on people's tables. Someone asked if you should blanch fried garlic moss? If you like a crisp texture, then you need to stir-fry the garlic sprouts when you make them, which will make the garlic sprouts more crispy and tender, and the color will be more beautiful.

Or related to your taste, people are the first, the likes of diners are the most important, if you prefer to eat soft garlic sprouts, then do not blanch at all, use pork belly to burn, halfway through the water to make the garlic sprouts break and become soft, you can;

If you like a crisp texture, then you need to stir-fry the garlic sprouts when you make them, which will make the garlic sprouts more crispy and tender, and the color will be more beautiful. Choose blanching water to make the garlic sprouts.

1. Put garlic seedlings in boiling water, blanch for about 60 seconds, put a little salad oil, the purpose of this is to blanch garlic moss is not easy to turn yellow;

2. After blanching, be sure to cool the garlic seedlings to cool down quickly, so as to ensure a crisp taste;

3. After blanching the garlic sprouts, they can be fried with bacon, which can also be easier to taste and more delicious;

Take scrambled eggs with garlic as an example: 3 taels of garlic moss, cut into inch pieces, and open two egg bowls into a paste. Heat the fried eggs in oil, golden brown on both sides, add garlic moss and stir-fry.

Garlic moss changes color and salt to taste, at this time the pot is hot, a little water along the edge, the pot immediately rises up big steam, turn a few times the garlic moss is cooked, and it is a **. The trick is to steam the garlic moss to cook quickly.

Home cooking, I believe everyone knows, vegetarian stir-fry, meat stir-fry, and even pickled, which garlic table how to fry delicious, this is also according to the different tastes of individuals, for example: some people like to fry with tenderloin and feel super rice, and some people think that they are fried with eggs, children love to eat, etc., in fact, I usually use garlic to fry the most is mushrooms or shiitake mushrooms, because I like mushroom ingredients, so it varies from person to person!

1. Blanch garlic moss. It is because the fibrous structure of garlic moss is relatively tight, and it is not easy to absorb the flavor when fried directly, and it is easy to fry softly if it is fried for too long. Therefore, blanch the garlic moss before stir-frying, so that it is easy to absorb the flavor when stir-frying.

2. Blanch garlic moss: sit in a pot and boil water, add enough water to the pot, wait for the water to boil, pour the cut garlic moss in, then boil over medium heat, wait for the water to boil, add a spoonful of vinegar and blanch for another minute, then take out, rinse and cool with cold water immediately after taking out, and then drain and cook. The stir-fried pork with garlic moss will be particularly flavorful and delicious.

When frying garlic moss, it must be blanched, because the fibrous tissue of garlic moss is relatively close, and it is not easy to fry the fragrance. If you want to better understand whether garlic moss needs to be blanched and then fried, you can continue to look down.

1. The materials that need to be prepared are pork, garlic, edible oil, salt, cooking wine, light soy sauce, dark soy sauce, aged vinegar, and starch.

2. Pinch off the tail of the garlic moss, clean it and cut it into long sections for later use. Add water to a boil, add salt and oil, blanch the garlic moss and set aside.

3. Cut the tenderloin into thin strips and marinate in light soy sauce, dark soy sauce, cooking wine, starch and vinegar for 20 minutes. Then remove from the pan and add oil, add the meat slices and stir-fry until they change color, then remove and set aside.

4. Put oil in the pot again, fry the green onions, ginger and garlic, add the garlic moss and fry for a while, then add the shredded meat, add an appropriate amount of salt, and stir-fry evenly to get out of the pot.

Blanch the garlic moss before stir-frying. Blanched garlic moss is not only emerald green in color and will not oxidize, but also has a crisp and refreshing taste and will not be pinched, and it can also maintain its nutritional value to the greatest extent! Garlic moss is rich in sugar, crude fiber, carotene, vitamin A, vitamin B2, vitamin C, niacin, calcium, phosphorus and other components.

Of course, you need to blanch, because the garlic moss is not particularly easy to cook, so you need to blanch it, so that the garlic moss can ripen more easily. The nutritional value of garlic moss is that it can reconcile internal organs, promote digestion, can help, can also warm and lower the qi, and can also improve immunity.

Of course it does. It can improve immunity, lower blood lipids, lower blood pressure, improve blood viscosity, improve the symptoms of blood circulation, beautify and nourish the skin, sterilize and disinfect, and prevent wound infection.

In fact, when frying garlic moss, you need to blanch it first, the garlic moss is complex in shape, and it is not good to taste, so you need some small skills to deal with it, and this skill is blanching, after blanching, the garlic moss will be more flavorful when cooked, and it will be easier to cook, and the seasoning can easily penetrate into the garlic moss, making the garlic moss more delicious.

Stir-fry garlic and make the fine moss Ingredients: a handful of garlic moss, an appropriate amount of pork, 3 grams of salt, a little oil, sugar and imitation chicken essence.

Specific steps: 1. Take a handful of crispy and tender garlic moss, rinse it, cut it into about 3 4 cm long sections, and cut the appropriate amount of slippery pork into thin slices for later use.

2. Add water to the pot, add 3 grams of salt and a little oil after boiling, then put in the cut garlic moss and blanch the water for 30 seconds, and when the water boils again, remove the garlic moss and cool the boiling water.

3. Add oil to another pot, put in the pork slices when it is hot until 5 6 is hot, fry the meat slices until white, put in a spoonful of soybean paste and ginger shreds, pour in garlic moss after frying until fragrant, then add a small spoon of boiled water, turn on high heat and fry for 30 seconds, then add an appropriate amount of salt, sugar and chicken essence to taste, continue to stir-fry for 15 seconds, then turn off the heat and remove from the pot.