How does fried garlic not turn yellow? Why are garlic cloves yellow

Chinese cuisine is exquisite"A dish should not only taste fragrant and taste good, but also look beautiful and tempting to appetite. Fried garlic moss is a home-cooked dish, many people fried garlic moss yellow, black, it looks like there is no appetite, and it is not easy to taste, there is a "raw" smell, spicy taste, it is not delicious to eat, such fried garlic moss is a bit of a failure.

Although the dish of fried garlic moss is relatively simple, it is by no means fried directly in the pot, there is a layer of substance similar to fruit wax on the surface of garlic moss, waterproof and oilproof, the seasoning is difficult to enter, and it is also easy to oxidize, it will turn yellow and black when encountering high temperatures, and it is necessary to deal with it in advance before frying garlic moss, so that the fried garlic moss is green in color, crisp in taste, delicious in taste, and a garlic moss fried meat to share with everyone.

Garlic moss not only has the appetizing and spleen-strengthening of garlic, but also does not be spicy, and there is a hint of sweetness after eating, which is deeply loved by people.

But, usually weWhen sautéing garlic mossThere will always be a problemIf it is fried too lightly, it is not flavorful enough, and if it is fried too hard, it is not crispy and tender enough and yellow。It seems to be a simple home-cooked dish, but it often can't be fried in the most satisfying state. Today, though, I'm going toTeach you a method, don't fry directly in the pot with sweet and sour, add one more step to be fragrant and crispy, and the flavor will not be yellow

First, we prepare a handful of garlic moss and cut it into segments.

As a side dish, today I used oyster mushrooms, cut into long strips.

Slice the green onion and garlic and put them together, grab a handful of red peppers; Slice a little more red pepper slices to match the color.

Boil water in the pot, pour in the king oyster mushrooms after the heat boils, blanch for about a minute, remove the smell and impurities, then pour in the garlic moss and continue to blanch for 30 seconds and pour it out.

Heat oil in the pot, pour in green onion and garlic to stir-fry until fragrant, then pour in king oyster mushrooms and garlic moss and stir-fry evenly, add oyster sauce, salt, chicken powder, pepper, sugar, and add a little water to better dissolve the seasoning.

Hook in a little water starch to make the seasoning and ingredients better integrated, pour in a little oil to brighten the color, stir well, and then put it on the plate.

Well, this simple and delicious stir-fried king oyster mushroom with garlic moss is ready, remember to blanch it in advance the next time you fry garlic moss, the texture is more crisp and flavorful.

When the garlic moss is fried, it will turn yellow if the lid is opened and combined with the air, and it will not turn yellow if the lid is closed.

First of all, we put the garlic moss into hot water, blanch it, take it out for about three minutes, then heat the oil, put in the pork belly and fry until fragrant, then put the garlic moss into it and add a little salt, stir-fry over high heat, about 5 minutes.

First of all, you can add a little water starch to the process of frying garlic moss, so that it will not turn yellow after frying, and the taste is very delicious.

Because of allicin.

At low temperatures, the alliinase in garlic comes into play, and blue pigment appears under the action of alliinase.

However, because allicin itself is not very stable, some allicin begins to gradually convert to allicanthin, so yellow pigment appears. Green laba garlic is the result of the combined action of allicin and allicin.

And over time, all allicin becomes allicanthin. At this time, the laba garlic will appear yellow as a whole, which is the color of the laba garlic that has been soaked for a long time. Although the color does not look bright at this time, it is not rotten and can be eaten normally.

1. If you want to fry garlic without changing color and not blackening, it is very important to master the heat, you can change it to low heat after the oil is hot, put the garlic in and stir-fry it slowly, faster, stir-fry for a while, and pour the follow-up ingredients into it.

2. The benefits of eating garlic.

1) Sterilization and antibacterial.

Garlic contains capsaicin, so it has a spicy taste, capsaicin has a good effect of awakening the spleen, eliminating food accumulation, as well as sterilization and antibacterial effect, it has a good preventive effect on Songyan in influenza and enteritis, and moderate consumption can enhance the body's resistance.

(2) Prevention of blood clots.

Garlic has a good effect on lowering blood lipids, and regular consumption of some has a good effect and efficacy on the prevention of coronary heart disease and arteriosclerosis, and Yexiao Yu also helps to prevent the formation of blood clots.

3) Prevent cancer Garlic consumption can protect the liver, induce the activity of hepatocyte detoxification enzymes, and block the synthesis of nitrosamine carcinogens, which has a certain effect on the prevention of cancer.

Scrambled eggs with garlic are a nutritious and delicious home-cooked dish, so should you scramble garlic or scrambled eggs first? Today, I will share with you a correct method, just master this little trick and serve it to everyone to eat. Here's how we do it:

1.Prepare about half a catty of garlic, first remove the roots, this place is sticky with sand, and it is easy to eat teeth. 2.

Then cut it into 3 cm segments, this dish looks simple, but in fact it is not easy to do, it is easy to make soup if it is not fried well, and the taste is not good. 3.After the garlic is cut, we better separate it.

4.Prepare a small basin, beat in 4 stupid eggs, add half a spoon of salt, and then add a little water starch, so that the scrambled eggs are more smooth and tender, and then use chopsticks to mix the salt and starch well. When all the ingredients are ready, we start cooking.

5.Heat the wok, add a little cooking oil, pour in the egg liquid after the oil is hot, scrambled eggs are more oily, you can put a little more oil than usual stir-frying. 6.

Then use the spatula to stir in all directions, back and forth, left and right, fry the eggs until they are set, and then turn them over. 7.Pour in the pre-cut garlic and stir-fry a few times, but don't fry until it breaks, otherwise the dish will easily come out of the soup.

8.Simply stir-fry a few times, change the heat to low and start seasoning, add 3 grams of salt, 1 gram of sugar, 1 gram of pepper, and quickly stir-fry again evenly. 9.

Finally, add the garlic leaves, continue to stir-fry for 30 seconds, and fry the leaves raw. 10.Pour in a little oil before cooking, stir-fry evenly, and you can put it on a plate.