Why does the fried bacon with ginger and garlic sprouts always lack the flavor of garlic?

It's best to go into the water after a few seconds, because the garlic sprouts will eat its crispness, and if you blanch it for too long, the garlic sprouts will also become old and yellow, so we have to grasp the time with this method, and one thing to pay attention to is not to cover the lid; Then add the soybean paste and stir-fry until fragrant. Add the blanched garlic moss. Put in the oil consumption, the taste is extremely fresh.

Salt to taste. Reduce the juice on high heat and thicken the starch. In this way, the garlic moss will come out of the pot, and there is no great garlic moss flavor, only the flavor of the sauce.

Dinner. If you want to taste garlic moss, the first thing is to pass the water, at this time, it is especially reminded that the water time should not be too long, otherwise it will affect the taste of the garlic moss. You can do it too.

<> you can first put the garlic moss in the pot and stir-fry, turn it frequently, stir out the excess water in the garlic moss, and at the same time stir-fry the garlic moss softly, and then put oil to fry, you can properly point some water halfway, so that the fried garlic moss has no peculiar smell, and it is particularly dry and fragrant. Then put a little oil in the pot, put in the green onion segment, garlic slices, put the cut bacon into the pot and stir-fry for a while, pour in the garlic moss and stir-fry until the garlic moss is broken, add salt chicken essence and stir-fry evenly, you can first cut the garlic moss, and cut the meat into cubes for later use. Add low oil and diced meat to the pot, fry until it changes color, then add diced garlic and stir-fry until it is broken, add soy sauce, and stir-fry evenly with an appropriate amount of salt and sugar.

Garlic moss itself is bacon fried garlic sprouts is a more common home-cooked dish, don't look at it ordinary and common, but it is particularly delicious to eat, the method is also time-saving and simple, we can master the garlic taste by trying to make it a few times, just like pork has a meat taste, if you remove the garlic taste of garlic moss, please IMHO, it can be said that this dish does not need to be eaten at all. Stir out too much fat from the bacon, remove the bacon, pour in the garlic moss and stir-fry it separately, add salt and millet pepper, and then pour in the bacon and stir-fry it together after the garlic moss becomes soft, add a little water, add chili powder, and add an appropriate amount of light soy sauce before leaving the pot to increase freshness. Add oil to the pot, pour the bacon into the pot and stir-fry until there is oil oozing, then add the red pepper cut into sections, and the marinated garlic moss is dried and fried together in the pot, and put it on the plate.

Because there are too many seasonings in yourself, the taste of the garlic moss will be covered, so that the fried garlic moss will lose its own taste.

It is possible that the condiments are placed in the wrong order, which masks the smell of garlic.

If you want the garlic moss to have a more flavorful taste, make it lighter, otherwise adding some ingredients will have a stronger taste and will mask the taste of the garlic moss.

There is a lot of salt in the production of bacon, so it is very salty in order to facilitate preservation! Therefore, it is recommended to blanch the water first and then slice and stir-fry, and add a little cooking wine when stir-frying to remove the fishy smell!

The bacon itself is relatively salty, if you think his taste is too heavy, you can clean the bacon first and then soak it, soak it to remove its salty taste and then use it for frying. Garlic moss can be blanched in advance before stir-frying, which can reduce the fishy smell.

Because the bacon was not soaked in warm salted water before frying, the bacon was not cooked, the fat in the pork was not fried first, and the green onion and ginger were not put to remove the smell.

The bacon itself is very salty, you can wash the bacon with water several times before cooking, and then soak it for half an hour; When stir-frying, add cooking wine, ginger slices, and green onions to stir-fry together, and there will be no fishy smell.

It's possible that you're putting a lot of salt, because bacon has its own salty taste. So it's better not to put a lot of salt. In addition, it is best to blanch the garlic sprouts in a pot first, so that there may not be a fishy smell.

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.

Stir-fried meat with garlic. Ingredients: 1 handful of garlic, 1 piece of pork, 1 piece of ginger, 4 cloves of garlic, a small amount of cooking wine, 1 tablespoon of oyster sauce, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, 1 egg, 1 tablespoon of starch, salt and appropriate amount of chicken essence.

1. Clean the garlic moss, remove the tail and cut into sections, cut the pork into shreds after cleaning, peel and shred the ginger, peel and cut the garlic into slices.

2. Marinate pork, add a small amount of salt, a small half spoon of cooking wine, 1 spoon of oyster sauce, 1 spoon of light soy sauce and a small amount of dark soy sauce to the shredded meat, and marinate for 5 minutes; Add an egg white and a little starch, knead again, and finally pour 1 tablespoon of oil to finish the marinade.

3. Blanch the garlic moss, add a spoonful of salt and a small amount of oil to the pot of boiling water, pour in the garlic moss, blanch for 1 minute, remove it and put it into cold water.

Tips: Before frying garlic moss, be sure to blanch it first, the surface of the garlic moss has a very dense membrane, waterproof and oilproof, after adding salt and oil blanching can destroy the part, and make the garlic moss more green and flavorful. Blanching garlic moss is immediately put into cold water to prevent oxidation and keep it discolored for a long time, and the taste becomes crispy.

4. Add an appropriate amount of oil to the pot, add shredded ginger and garlic slices after the oil is hot, add shredded meat and stir-fry for a while until the shredded meat changes color.

5. Pour in the processed garlic moss, stir-fry over high heat for about 1 minute, add salt and chicken essence to taste, stir evenly to get out of the pot, and the fried garlic moss with attractive fragrance and green color is ready.

Tips: Try not to use an iron pot when frying garlic moss, the free iron powder on the surface of the iron pot is easy to combine with carbon during the cooking process, and then combine with the internal acid and alkali substances to form bivalent iron.

Originally, it was a very simple trick, not ready to send a recipe to say it alone, but I still saw a lot of people, especially the older generation of people who do not blanch when frying garlic moss, in order to fry garlic moss into the flavor, often fry garlic moss yellow and black, or simply say: before frying garlic moss, remember to blanch first.

Cooking skills are limited, a lot of advice, eat and have fun, see you tomorrow.

Because the time of stir-frying is too short, garlic moss is a very hard vegetable, so you should put some vinegar when stir-frying, and it will be soft after a while of stir-frying.

Before we fry the garlic moss, it is best to blanch the garlic moss in water for about three minutes, and then fry it, which makes the garlic moss more flavorful and the color is particularly beautiful.

First of all, the garlic moss purchased must be fresh and crispy, and secondly, it is best to blanch the garlic moss before frying, and then control the moisture. Add the bottom oil to the pot, first add the chopped green onion and stir-fry until fragrant, then put in the shredded meat and slowly stir-fry until white, then add a little oyster sauce, stir-fry the light soy sauce until fragrant, put the garlic moss into the pot and stir-fry over high heat, add salt, monosodium glutamate, a little water and stir-fry evenly, after the soup is slightly thicker, take it out of the pot and put it on the plate.

Stir-fried garlic moss is always not flavorful, teach you a little trick, garlic moss is not old or hard, tender and delicious.