In the process of scrambling eggs with garlic sprouts, what is the reason why garlic sprouts are alw

Usually we eat garlic sprouts.

Scrambled eggs, this dish is also more, when we eat garlic scrambled eggs, first of all, we must choose some fresh garlic sprouts, and some more tender garlic sprouts, garlic sprouts once it is old, its taste is very poor, so it will not bite, eggs are also a relatively easy to cook food, so when we use eggs to fry garlic sprouts, first of all, ginger, garlic moss to blanch the water, so that garlic sprouts can also be raw.

First, the first step is to cut the garlic moss into small pieces.

First, we cut the garlic sprouts into small pieces, then put them in a pot with an appropriate amount of water, and then add a small spoon of salt.

And a few drops of oil, so put it down and cook for about a minute, you can take it out.

Second, then heat the oil.

Then we start the pot to burn the oil, after the oil is hot, put the eggs down and stir-fry, and then put in the garlic moss and stir-fry and then add some salt to get out of the pot, so that the fried garlic sprouts are also more delicious. 3. When choosing garlic sprouts, it is best to choose the tender ones.

Usually when we choose garlic sprouts, we can choose the kind of light color, because the dark garlic sprouts, he is also a garlic sprout like Lao Bai, and the taste is relatively poor when you go home, so the tender garlic moss tastes more delicious.

Garlic sprouts are also a relatively delicious food, its practice is also a lot of kinds, it can not only be fried to eat, but also can be eaten cold, usually at home we can also cold garlic sprouts, first of all, the fresh garlic sprouts are cleaned, drained, and then cut into small pieces, and then put in some green onions, ginger and garlic soy sauce, so that the pickled garlic sprouts are also very delicious.

Therefore, when we usually buy garlic sprouts, we should also pay attention to these tips, so that we can also eat fresh and tender garlic sprouts, so that tender garlic sprouts are also very suitable for scrambled eggs, because scrambled eggs do not need to be fried for too long. Garlic moss is also not easy to cook, so we choose to be more tender.

The main reason is that it may not be cooked, so it is always hard to chew, and it may also be because it has been stuffed for too long, so this situation will occur, so you can fry it a few times less every time you fry it.

It's because when you make garlic sprouts, you don't blanch them, so you can't chew them, you just need to blanch them once when making them, and then fry them with eggs.

It is very likely that the garlic moss you bought tastes older, or it may be because you have been stir-frying for a long time, or it may be because the garlic moss has no moisture.

Good quality garlic seedlings should be fresh, crisp and tender, no coarse old fibers, long strips, thick green on the top, tender white at the base, not yellow at the end, not rotten or rotten, moss top does not bloom, some are left in water for too long, it will naturally be hard and not delicious, and some are growing and flowering, all of which are old and not delicious. Garlic.

It is a flower stem of garlic. Just green garlic.

The spicy taste is lighter than garlic and small garlic is a little spicy, some spicy, some not spicy. It should contain more or less spicy ingredients that garlic moss is.

This vegetable tastes very delicious, and when you have garlic moss, you must add garlic moss and stir-fry it into small diced garlic, so that when you scramble eggs, it will be fragrant and crispy. It is also convenient to add chopped green onions and garlic to the eggs. Specific eggs and garlic moss for scrambled eggs with garlic moss are common ingredients in life.

This season is the season when garlic moss grows. Scrambled eggs with garlic moss are scrambled eggs first and then scrambled with garlic moss. It is fried separately.

Turn the garlic moss, wash and drain and break them into 6-7 cm pieces. Pour the vegetable oil into the pan. After heating over high heat, pour in the egg mixture and stir-fry until nine ripe.

Set aside. Pour a small amount of oil into the pot, heat over high heat, add garlic, add salt and pepper.

and a little soy sauce, stir-fry until it changes color, pour in the eggs and stir-fry a few times, and serve. <>

My milk is fresh. Uncle Shanzai singled it out and sold it. Eggs taste great when fried. Eggs, garlic moss, red peppers.

Salt, chicken essence. Soy sauce, starch. First, add water to the pot and put the eggs in the pot and cook for about ten minutes.

Cook until the eggs float. Once cooked, you can remove it and put it in a basin of cold water. Allow the cooled eggs to peel off the shells and cut into cubes.

Place the eggs in a starch bowl and wrap them in a layer of starch. Put into the pan, fry until the golden garlic moss is washed on both sides, cut into cubes, add oil to the pan, and heat.

Sauté the garlic and red pepper in a pan for two minutes, then add salt and soy sauce. Stir-fry until garlic is cooked. Add the chicken essence and sugar.

Stir-fry. Add the omelette.

Stir-fry evenly to make a delicious dish. Starch is added to make it difficult for the eggs to fall If you scramble the eggs with garlic, it is best to open the eggs and stir well, and cut the garlic sprouts into thin slices so that the eggs can be poured. When the eggs are undercooked, stir-fry the garlic moss on the eggs, then turn the eggs over and put the garlic moss in them.

The secret to scrambled eggs with garlic is good. I think this is delicious.

It may be because the garlic sprouts themselves are relatively old, or because they have been for a long time or because the fire is relatively large, so this situation occurs.

It may be because the garlic moss you buy is older, so it can't chew it, it has less moisture and more fiber.

The texture of garlic moss is relatively hard, if it is fried directly, it will take a long time to fry, but after a long time of frying, the taste will become old, and it will not be chewable, and a large amount of chlorophyll is lost at high temperatures, resulting in yellowing of garlic moss.

Garlic can be eaten even if it is undercooked, because it can be eaten raw.

Garlic moss, most people like to fry and eat, especially with meat, they feel that the nutrition is more comprehensive; But to maximize the antibacterial effect of garlic moss, it is best to eat it raw, which can be eaten with garlic moss dipped in sauce. Even if it is cooked, it should not be overcooked, so as not to destroy the capsaicin and reduce its bactericidal effect.

From the perspective of pharmacological effects, garlic moss can be patted to calm the temperature and lower qi, replenish deficiency, and reconcile the viscera; Damage, which contains allicin, allicin, etc., can inhibit the growth and reproduction of bacteria such as Staphylococcus aureus, streptococcus, dysentery, etc.; Eating more garlic moss during the change of seasons can prevent influenza and prevent wound infection.

When we fry garlic moss, it is best to blanch it simply, and it is best to put some baking soda at the same time as blanching, which can prevent the garlic moss from turning green to yellow, so that the fried garlic moss will not turn yellow.

Blanch the garlic moss first and stir-fry it over high heat, don't fry it for too long. Put oil in the pot, stir-fry the garlic and shallots, stir-fry the meat strips until they are broken, then add the garlic moss, add light soy sauce, oyster sauce and salt, turn on high heat and stir-fry quickly, and fry until the garlic moss becomes soft.

Before we fry the garlic moss, it is best to blanch the garlic moss with hot water for about two minutes, then heat the oil, add a large amount of soy sauce, and stir-fry over high heat.