How to make the garlic table delicious, how to fry the garlic table

When frying garlic moss, some people blanch it first, and some people want to save trouble and fry it directly, in fact, these two methods are not right, and the fried garlic moss still does not taste good, and it will still change color. If you have to blanch in order to reduce the spicy smell of garlic moss, remember, blanch for too long, and remove it immediately when you see the garlic moss changing color. Ingredients Required:

Garlic moss, shredded pork belly, soy sauce, salt, sugar, soybean paste.

2) Heat a wok, add a little base oil, add shredded pork and stir-fry until fragrant, then add soybean paste and soy sauce to stir-fry until fragrant.

3: Add garlic and stir-fry, add salt and sugar to taste, pour some water into it, don't need too much, and cook for a while.

4: If the color is light, add some old soy sauce to adjust the color, thicken with a little water starch, drizzle some sesame oil, and then you can get out of the pot.

Garlic moss is not an unfamiliar ingredient for everyone, many people have eaten garlic moss, it can be eaten as a main ingredient stir-fried, or as a supplementary ingredient to be eaten with other ingredients. In particular, stir-fried pork with garlic moss is a classic recipe with both color and flavor. However, no matter how it is paired and cooked, garlic moss is a favorite ingredient for people.

So, how do you cook garlic moss to taste the best?

Stir-fried shredded pork with garlic.

Ingredients: garlic moss (350 grams), shredded meat (150 grams), shredded red pepper (a little), ginger and shallots (appropriate amount), salt (appropriate amount), chicken essence (a little), Shao wine (one and a half spoons), water starch (one spoonful), sugar (1 gram), light soy sauce (one spoonful), dark soy sauce (a little).

Steps: 1. Shredded garlic and bell pepper;

2. Add shredded meat, Shao wine and a little salt, stir evenly, add water starch, stir well, pour in a little oil, mix well and set aside;

3. Heat the grain, oil and oil in a hot pan, put in the peppercorns, and remove them, and then add the green onion and ginger to stir until fragrant;

4. Add shredded meat and stir-fry to change color, then add Shao wine and stir-fry, add light soy sauce and a little dark soy sauce to adjust the color, then add garlic moss and stir-fry, stir-fry evenly and then add bell peppers;

Stir-fried shredded pork with garlic moss is a common home-cooked dish that is relatively simple to make. Garlic moss has a bactericidal effect, and the outer skin is rich in cellulose, which can regulate constipation. Ingredients: 3 servings.

1 handful of garlic moss. 200 grams of pork (tenderloin).

Accessories. 2 slices of ginger.

1 tablespoon light soy sauce.

1 tablespoon dark soy sauce.

1 tablespoon of rice wine.

A pinch of dough flour. 30 grams of peanut oil.

1 teaspoon of refined salt.

A pinch of chicken bouillon. Step 1

The recipe for stir-frying shredded pork with garlic.

Prepare the required ingredients.

Step 2: How to stir-fry shredded pork with garlic**.

Shred the tenderloin and ginger.

Step 3: Stir-fry shredded pork with garlic.

Add the shredded pork to light soy sauce, dark soy sauce, cooking wine, starch and shredded ginger and stir well, then add a spoonful of peanut oil and mix well and marinate for 10 minutes.

Step 4: A simple way to stir-fry shredded pork with garlic.

Wash the garlic moss, remove the tail and cut it into 3 to 4 cm pieces. Step 5

How to make garlic table delicious, you can fry pork belly with garlic table to eat, it is more delicious and easy to make.

The easiest way to do garlic table is to stir-fry meat with garlic table, and the meat is best pork belly, which is very delicious.

Garlic table fried meat, scrambled eggs, fried tofu is quite good.

Garlic moss is one of the common vegetables in the vegetable market, garlic moss has a high nutritional value, garlic moss contains protein, carotene, vitamins B1, B2 and other nutrients. Its spicy taste mainly comes from the capsaicin it contains, which has the effect of awakening the spleen and eliminating food accumulation. Garlic moss and squid is a good choice, the umami of squid and the unique taste of garlic moss are very popular with everyone's habits, so I will explain the method in detail.

How to fry squid with garlic

Prepare the ingredients: remove the head and tail of the garlic moss, remove the old parts, clean and cut into 4cm long sections. Remove the red pepper and cut it into strips to match the color, and cut the green onion and ginger as the topping.

The squid is cleaned and peeled off, cut the wheat ears with a flower knife, put it in a bowl and marinate in cooking wine for five minutes to remove the smell.

**Cooking: Pour water into the pot, pour in the squid after the water boils, and remove it after rolling. Pour peanut oil into the pot, add chopped green onion and ginger and stir-fry until fragrant, pour in garlic moss, red pepper segments, add oyster sauce, light soy sauce, salt monosodium glutamate chicken powder to taste, a little sugar for comprehensive taste, fry until the garlic moss is broken, pour in the squid and stir-fry quickly, add water starch to thicken and pour in the oil to get out of the pot.

Experience sharing: Squid and garlic moss are not easy to taste, so thickening is the soul of this dish. It should not be fried too old, which will affect the taste.

How to drown garlic table:

Ingredients:

3 catties of fresh garlic moss in Xinsanzhen, 400 grams of aged vinegar, 300 grams of light soy sauce, 20 grams of salt, 40 grams of sugar, a small amount of Sichuan pepper, a small amount of star anise, an appropriate amount of ginger, and a small amount of high liquor.

Method:

1. Break off the top of the garlic moss you bought and clean it.

2. After the water is dried, cut into sections, and then add an appropriate amount of salt to marinate for at least 3 hours.

3. Add a small amount of star anise and Sichuan pepper to the wok and stir-fry over low heat to bring out the fragrance, then add vinegar, light soy sauce, salt, sugar and water to boil, and let it cool naturally after boiling.

4. The toughness of the pickled garlic moss is particularly good, put the garlic moss into a glass jar, and then put shredded ginger on it.

5. After the sweet and sour sauce is thoroughly cooled, pour it into the garlic moss, the amount of sweet and sour sauce must not exceed the garlic moss, cover the lid and seal the salt for one night.

How should garlic be delicious? Many people may be a little stunned when they see this type of question, because garlic is generally stored as a hot pot side dish, very few people will think of using garlic as a key thing to eat. In fact, the presence of garlic is very important, and some dishes are not good without it.

The content of the following article is a detailed interpretation for everyone!

How to make garlic delicious.

Garlic bread sauce.

Garlic bread sauce may be relatively unfamiliar to some people, but it is actually a very key condiment in Europe and the United States. So let's learn and train the practice today! Maybe you'll also be hooked on garlic bread sauce.

Raw materials. 4 garlic cloves , 8 tablespoons of whipped cream, 4 tablespoons of marqueline, 1 tablespoon of dried men, a small amount of Oligon grass salt.

Practice. 1.Garlic cut into powder.

2.Pour the whipped cream into the pot, boil the whipped cream, and then put the margiline and minced garlic in it, stir well, and then add the Oligon grass and salt to turn off the heat, is it very simple?

Once the sauce is ready, you can use it to rub the toast and it will have an unexpected taste. If you eat leftovers at once, put them in a sealed container and store them in the refrigerator.

Braised chicken with garlic. Raw materials.

1 raw chicken, multiple garlic heads, a small amount of ginger slices, salt, soy sauce, light soy sauce, wine, and sugar.

Practice. 1. Heat the pot first, no need to add some oil, stir-fry the black pepper chicken nuggets again, and remove the vegetable oil.

2. Scoop up the chicken after it fades.

3. Remove from the pot again, add some oil, and stir-fry the ginger slices and garlic white.

4. Then put in the black pepper chicken pieces and stir-fry, and put in light soy sauce, rice wine, sugar and other condiments during the period.

5. Put water parallel to the chicken breast, cover and simmer.

6. After the meat is stewed thoroughly, you can taste whether the texture of a piece of meat is your favorite type, and the taste can be adjusted.

7. Sprinkle some juice, then add garlic leaves, stir-fry evenly.

Tips. Garlic and ginger should be put in again, otherwise it will burn and paste and affect the taste.

Steamed fish with preserved garlic and cabbage oil.

Raw materials. 1 fish, 2 oranges, 5 garlic (cut into strips), 100g chopped cabbage (cleaned), 2 small chili peppers (cut into strips), vegetable oil, 6 cloves minced garlic, salt, oyster paste, 5 cloves of glass lettuce (cut into small pieces).

Practice. 1. Clean up the fish.

2. Cut two fragrant oranges and rub the whole fish body to remove the fishy smell and increase the aroma.

3. After cleaning, control the dry water to pierce the backbone of the fish from the abdominal cavity of the fish and cut it with a kitchen utensils tooth knife.

4. Cut three knives on both sides of the fish body, and then wipe the whole fish body with cooking oil.

5. Insert the old ginger slices into the mouth of the fish body knife and insert it into a large long glass bowl. (Simmer for 15-18 minutes).

6. Stir-fry the minced garlic and chop the vegetables in a hot wok and add the garlic and shredded peppers.

7. Add appropriate oyster sauce and a small amount of salt and stir-fry slightly, then take off the heat and remove the flat glass fish bowl, and add glass lettuce to the table.

Garlic? I think the garlic may be that you can heat it up, after all, the garlic may be like this, it may smell bad, but if you want to change the thing, you may cut it off and heat it into the kind of garlic oil, I think it's better, because of that taste, I think it's really good, I think it's okay.

The steps to drown garlic are as follows:

Operating materials: 1500g of garlic, 35g of salt, 150g of light soy sauce, 150g of aged vinegar, 80g of sugar, Sichuan pepper, star anise, millet spicy, ginger appropriate amount.

1. The garlic moss you buy home needs to be selected and cleaned first, and the bud part of the garlic moss on the garlic moss is removed, and the upper part is directly cut off from this relatively large knot, and the upper part cannot be pickled, you can throw it away directly, or you can use it to scramble eggs, and the taste is also very good. The garlic moss is all processed and delicious, and it is washed several times in water to clean the garlic moss.

2. Spread the cleaned garlic moss on the dumpling curtain or other tools, put it aside, dry the moisture on the surface, avoid raw water, now the temperature is relatively high, I put it in an outdoor ventilated place to dry for about half an hour, anyway, as long as there is no raw water on the surface.

3. Dry the garlic moss in Lizhou, cut off the older part at the bottom, and then cut the garlic moss into small pieces of 3-4 cm long, and put it in a large pot after all the cuts, and you can proceed to the next step.

4. Add an appropriate amount of salt to the cut garlic moss, I remove the top, the cut garlic moss has 1500g, about 1500g of garlic moss I added 35g of salt, salt here plays a role in killing water and entering the bottom taste, after adding salt, the limb laughs at it and stirs it fully evenly, garlic moss is more difficult to get out of the water, just mix it first, and then put it aside to marinate for about 3 hours, and you can stir it again in the process of pickling, so that the garlic moss can fully precipitate water.

5. When marinating garlic moss, prepare ingredients and sauces, the ingredients used are Sichuan pepper, star anise, light soy sauce, aged vinegar, sugar, ginger and millet spicy, ginger and millet spicy can be put or not, the specific amount is decided according to preference, there is no fixed requirement.

6. At this time, the sauce is boiled first, because the sauce needs to be completely cooled before it can be used, add the prepared peppercorns and star anise to the pot, the pot should be waterless and oil-free, stir-fry the fragrance, add the prepared 150g light soy sauce, 150g aged vinegar and 300g water, boil over high heat, the amount of light soy sauce here is not too much, the salt has been added to it, it must be boiled thoroughly, and put aside to cool after boiling.

After an hour, you will find that the garlic moss has come out of the water, and it has become soft, you pick up a garlic moss and fold it in half, and it is constantly folded, it is a soft state, to this extent, squeeze the pickled garlic moss dry, so that you can more fully absorb the flavor in the sauce, squeeze out the garlic moss and put it in another large basin without this water and no oil.

8. Add millet spicy, ginger shreds, 80g sugar to the garlic moss, cool the sauce, stir evenly again, and then you can can.

9. You need to prepare a waterless and oil-free jar, put the garlic moss in it, press it tightly, and then pour the soup into it, cover it, and set it aside to marinate for 2 hours before eating.

Garlic and chili peppers are pounded into garlic mortar, and some soy sauce, monosodium glutamate, sesame oil and other condiments are added, which makes garlic the best food.