In early summer, fresh garlic moss is on the market in large quantities. At this time, the garlic moss is spicy with a hint of sweetness, crisp and tender, and it is the best time of the year. The way to eat garlic moss is mainly fried, because it has its own garlic flavor, so whether it is meat and vegetarian collocation, or simple vegetarian stir-fry, as long as it is properly matched, the taste is not bad. Today I would like to share with you a vegetarian stir-fried garlic moss, accompanied by shiitake mushrooms with their own umami flavor. It was delicious and I used to make it at home.
The flesh of shiitake mushrooms is thick and tender, with a unique aroma and very rich nutrition, and is known as the "queen of mushrooms". It contains more unsaturated fatty acids, as well as calcium, phosphorus, iron and other minerals. The shiitake mushroom polysaccharides contained in it are very good for enhancing immunity and improving the body's metabolism, and are a good daily table ingredient. Paired with garlic moss, the two umami flavors penetrate each other, simple and delicious.
<h1 class="pgc-h-arrow-right" data-track="3" > fried garlic moss with shiitake mushrooms</h1>
【Ingredients】Shiitake mushrooms, garlic moss, red pepper, ginger, garlic, dried chili pepper, salt, sugar, soy sauce, oyster sauce
【Specific method】
1, Remove the mushrooms, wash and cut into small pieces. A small handful of garlic moss, cut off the head and tail, wash and then cut into segments. Cut the red pepper in half and cut into small pieces to color.
2. Pour the shiitake mushrooms into boiling water and blanch for 1 minute. Press with a shovel to control the excess moisture inside and set aside.
3: Heat the pan with cold oil, add ginger shredded, minced garlic and dried chili peppers, stir-fry over low heat to bring out the aroma.
4. Pour in the garlic moss and stir-fry quickly over high heat. Because garlic moss is not good at taste, so add salt to season at this time, stir-fry, garlic moss is good to taste, but also to maintain its emerald green color.
5: Stir-fry the garlic moss until slightly soft, pour in the blanched shiitake mushrooms and put the red pepper pieces in. Then add half a spoonful of soy sauce, half a spoonful of oyster sauce, a little bit of sugar to freshen, stir-fry well over high heat and you can get out of the pan.
The garlic moss is crisp and tender, the shiitake mushrooms are smooth and fragrant, and it is a very good vegetarian dish, which is affordable and delicious. Now that it's time to eat garlic moss, try this vegetarian dish, which is simple and delicious.
Tips for sautéed garlic moss with shiitake mushrooms
1, shiitake mushroom blanching water, can play a thorough cleaning role, but also can reduce the mushroom smell on the surface of the mushroom. After boiling, the shiitake mushrooms should be squeezed dry, so as not to produce soup when stir-frying, affecting the taste of garlic moss.
2, this season's garlic moss is relatively cooked, in order to maintain its crisp and tender taste, you need to fry the whole process on high heat, as soon as possible out of the pot. After a long time of frying, the taste becomes soft and not delicious.
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