Garlic moss, also known as garlic milli, is when garlic has not yet grown, the flower stems that are extracted are grown all over China! Fresh garlic moss, which has both the aromatic smell of garlic and the crisp and tender taste that garlic does not have, is a "good dish" in the hearts of the people! With the continuous improvement of cultivation technology, you can eat fresh and tender garlic moss all year round, whether it is taste or nutrition, it is not worse than the season!
Careful babies may have found that the garlic moss fried in the restaurant is always emerald green, and the taste is very crisp and delicious. How is this done? When I fry at home, the garlic moss does not taste at all, and it will turn yellow over time, what is going on? Today, let's talk about the fried garlic moss...
When frying garlic moss, someone first blanched water, someone tries to save trouble directly fried, Xiao Jane told you, these two methods are not right, fried garlic moss is still not flavorful, or will change color. If you have to blanch water in order to reduce the pungent smell of garlic moss, remember that the time of boiling water should not be too long, see the garlic moss change color immediately fished out, after a little cool water, and then fry will not change color.
Ingredients required: garlic moss, pork belly, soy sauce, salt, sugar, soybean paste.
Directions, 1: Cut the garlic moss into pieces, sprinkle a throw of salt and pickle for a while, then rinse with water.
2) Heat a wok, add a little oil, sauté the shredded meat until fragrant, then add soybean paste, soy sauce and stir-fry the sauce.
3) Sauté the garlic moss, add salt, sugar to taste, pour some water into it, not too much, burn for a while.
4: If the color is light, add some old extraction to adjust the color, use a little water starch to outline the sauce, drizzle with sesame oil, and you can get out of the pot.
Technical Essentials Summary:
1: When the pan is frying, add some soybean sauce or sweet noodle sauce into it, so that the fried garlic sauce is fragrant and easier to taste.
2: If you want garlic moss to taste delicious, add some water to boil after seasoning, the firing time is not too long, about 30 seconds.
3: Because the garlic moss itself is not easy to taste, so before finally out of the pot, use a little water starch to outline the sauce, thin a little.
4: Want garlic moss not to change color, not yellow, stir-frying time must not be too long, immediately after the birth can be out of the pot, remember!
Chef's tips: when frying garlic moss, in order to make it more flavorful, but also do not change color, cut it and sprinkle some salt and marinate for a while, the time does not take too long, about 20 minutes can be, and then rinse with water, fry it under the pot. You can also do it without washing, you can also fry it directly, but you should pay attention to seasoning, don't put salt again, and avoid being too salty.
Learn the trick, in fact, cooking is very simple! Today's cooking tips are shared here, if it is helpful to you, welcome to like, forward, follow, if you have different opinions, please leave a message in the comment area, or private message Editor, we discuss together.