Introduction: It's the right time to eat it now, it's fresh and delicious, it's nutritious, it's really fragrant when you fry it, and you can eat it in April!
In spring, everything recovers, cold and warm, and the climate is changeable. It is often hot at noon, but it is very cold in the morning and evening, and the temperature difference is particularly large, at this time, people with low immunity are not careful, and it is easy to catch a cold, so we should pay attention to improving our own physique. Usually eat more foods that are conducive to fighting viruses and enhancing the body's immunity, such as small root garlic in season this spring.
Small root garlic, also known as brain melon, is a common mountain vegetable in spring, it has many names, and some people call it wild garlic. Small garlic can be found everywhere in the countryside, and it can be seen on roadsides, riversides and weirs. Its leaves are a bit like leeks and shallots, slender and flattened, and the roots are like the one-headed garlic we usually eat, but its garlic is very small. The small root garlic garlic is rich in flavor, nutritious and delicious, rich in protein and "allicin", known as "natural penicillin", and is a pure natural green food.
On the weekend, I went on a spring outing in the mountains with my colleagues, and on the way back, I saw a lot of small garlic on the side of the road, so I picked up some casually. Small garlic roots in fertile soil do not need to be dug with a shovel, and they can be picked up with a light pick, but they also need to be skillful, if they don't use this strength, they will often break the garlic heads. In less than an hour, I picked up such a large bundle of small garlic roots, and I was worried that I would not be able to eat it and waste it, so I gave some to my colleagues. However, although this little garlic is easy to pick, the peeling process is still quite laborious, and my fingernails hurt when peeling.
The most classic and primitive way to eat small root garlic is to wash it and dip it directly in the sauce to eat, spicy and spicy, especially to satisfy my cravings! That night, I used the small root garlic to dip the sauce and ate it beautifully with the steamed buns, which was really enjoyable, and I felt that I had found the taste of my childhood again......
In fact, in addition to dipping sauce to eat, small root garlic can also be eaten with it scrambled eggs, fragrant and delicious; if too much can not be eaten, you can also pickle it up, put it in the refrigerator for preservation, eat and take it at any time, it is very convenient.
【Scrambled eggs with garlic】:
1. Peel off the skin of the small garlic first, remove the roots, and then rinse it several times with water, if it is directly dipped in sauce to eat, it is best to soak it in light salt water for 20 minutes, so as to sterilize, remove insect eggs, and eat more assured.
2. Wash the garlic roots and cut them into small pieces, then put them in a bowl. Then knock in 3 eggs, add a spoonful of salt to adjust the bottom taste, add a little pepper to remove the smell, add a little water, you can make the eggs more smooth and tender, stir well with chopsticks and set aside.
3. Add an appropriate amount of cooking oil from the pot, don't wait for the oil to be too hot, about three or four percent of the hot, pour the stirred small root garlic egg liquid into the pot, use a spatula to spread it from the middle to the sides, slowly fry until one side is set, then turn over and continue to fry, fry until both sides are golden brown, and then use a shovel to break it into pieces of uniform size, continue to stir-fry evenly, you can turn off the heat and get out of the pot, it's so delicious!
【Pickled garlic】:
1. Wash the garlic and cut it into small pieces, put it in a basin and then add an appropriate amount of salt, stir evenly and marinate for 10 minutes, the purpose is to reduce the pungent taste of the garlic.
2. After 10 minutes, rinse the small garlic with water several times, rinse off the excess salt, and put it on a plate for later use.
3. Then make a marinade: add two tablespoons of Korean chili sauce to the bowl, half a bowl of light soy sauce, a spoonful of sugar, a spoonful of chicken essence, and an appropriate amount of white sesame seeds, and stir well.
4. Finally, pour the seasoned sauce into the small garlic, grasp and mix evenly and put it into a waterless and oil-free bottle, and then put it in the refrigerator for refrigeration.
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This article was originally written by Foodie Fengzi, welcome to pay attention to communicate with you, so that everyone can benefit, and there must be my teacher in the threesome~