Introduction to this issue: Garlic moss taste sweet and refreshing, is widely loved by people an ingredient, contains protein, fat, carbohydrates, dietary fiber, vitamins and other nutrients needed by the human body, with warm and lower qi, deficiency, harmony of internal organs, sterilization, laxative, lipid reduction, cancer prevention and other effects. Thanks to greenhouse cultivation technology, garlic moss can now be eaten all year round. But the best garlic moss is to follow the stubble that grows naturally and has been smoked in the winter snow and cold spring, and is used to stir-fry meat, or stir-fry bacon, or even stir-fry alone, the taste is particularly fresh and sweet, and it is a seasonal delicacy that cannot be missed.
Stir-fried meat with garlic moss
I. Introduction
Garlic moss taste sweet and refreshing, is a widely loved ingredients, contains protein, fat, carbohydrates, dietary fiber, vitamins and other nutrients needed by the human body, with warm and lower qi, deficiency, harmony of internal organs, sterilization, laxative, lipid reduction, cancer prevention and other effects.
Garlic moss in spring
Thanks to greenhouse cultivation technology, garlic moss can now be eaten all year round, and perhaps it is no longer expensive to be scarce. But the best garlic moss is to follow the stubble that grows naturally and has been smoked in the winter snow and cold spring, and is used to stir-fry meat, or stir-fry bacon, or even stir-fry alone, the taste is particularly fresh and sweet, and it is a seasonal delicacy that cannot be missed. The ancients said that there is no food, and what dishes are suitable for eating in each season are very exquisite, just like the best years meet the best of her, no matter the four seasons of reincarnation, this truth is still unchanged.
Big fat pork belly
The epidemic has decreased slightly, and the normal order of life is gradually restored, and I began to go out to buy vegetables a few days earlier. The Hunan souvenir shop downstairs in the community also has a newly arrived Hunan native garlic moss, which is a little more expensive, and it costs 18 yuan a pound. Can't resist the hunger in the stomach, or buy half a catty, and then add half a pound of large fat pork belly, go home to make a simple garlic moss stir-fried meat. Eating the taste of spring into the stomach, Fang did not live up to this earthly delicacy, nor did he waste more than a month of perseverance, and his heart was much more steadfast.
2. Preparation of ingredients
Ingredient display
1. Ingredient preparation: half a catty of fresh garlic moss, half a catty of pork belly.
Tip: Naturally grown garlic moss tastes sweeter than greenhouse-grown moss, has a less uniform shape, and is uneven in length and thickness. Pork belly is also bought by his family' said large fat pig raised by the farmer,000, and the taste is indeed more fragrant. I didn't even use ginger and garlic, so I wanted to simply make a stir-fried meat with garlic moss and eat the original flavor of the ingredients. After frying, I found that the garlic moss was less, not enough to eat, and more than half a pound was good.
Slice the meat and select the garlic moss
2, slice, select the section: the pork belly after cleaning and cut into thin slices, garlic moss cleaning after water control, select into inch segments.
Tip: If you don't have to bother, you can cut the pork belly into thin strips, which will match the shape of garlic moss. Garlic moss should remove the old stubble with the harder roots, and then hand-selected into inches, and the tail can also be eaten.
Third, the production process (very simple, a total of four steps)
Dried sautéed meat slices
Sauté the oil until fragrant
Step 1, dry sautéed pork slices: boil the water, add the pork belly slices, stir-fry over medium-low heat, sauté the pork belly fragrantly, fry the grease, fry until the surface is slightly golden, turn off the heat, put the meat slices out of the pot and set aside, leave the bottom oil in the pot.
Tip: I fry pork belly never pickles, I like to sauté the fat and then fry other dishes, the lard is very fragrant, even if the pork has a little fishy taste is evaporated by the high temperature. Of course, it is necessary to stir-fry with a small and medium-sized fire, and the fire is easy to burn and not produce oil. During the process of frying, it should be noted that the pork skin will burst and splash the oil, do not burn.
Stir-fry the garlic moss in a pan
Step 2, garlic moss stir-fried: re-open the heat, put the garlic moss into the pot, stir-fry quickly over medium and high heat, and fry the garlic moss until it is half cooked, slightly discolored.
Tip: If the stir-fried lard is not enough, you can add a little vegetable oil to it. Stir-fry quickly with a little more heat to make the garlic moss stir-fry. Why not blanch the water? Directly under the pan to fry the taste is more sweet and crisp, you need to stir-fry frequently. It cooks quickly after blanching, but the taste will be softer and it will lose a little bit of sweetness. Why not sauté them all? Because there are still slices of meat back to the pot and stir-fry this step, leave a little leeway.
Slice the meat back into the pan and season
The third step, the meat slices back to the pot, seasoning: the previously fried meat slices back to the pot, medium and high heat quickly stir-fry evenly, the garlic moss stir-fried soft, and then add the appropriate amount of salt, soy sauce seasoning, stir-fry evenly can be out of the pot.
Tip: The process of returning the slices of meat to the pot is also a process of more fusion of garlic moss and pork, so that garlic moss absorbs more meat flavor. I like to sauté garlic moss until it is 7 or 8 minutes cooked, preserving a little crunchy sweetness. If you like to have a softer taste, you can fry it a little more, but you should pay attention to the meat slices not to fry the old. To season, you only need a little salt and soy sauce, and add a little flavor to the sauce.
Serve out of the pan
Step 4: Out of the pot and plate: delicious is ready.
Garlic moss is sweet and crispy
The slices of meat are fragrant
Refreshing
Stir-fried meat with garlic moss - garlic moss is sweet and crisp, and the meat slices are fragrant. Simple and refreshing. That's what spring tastes like.
Fourth, experience summary and review
1, the spring garlic moss is particularly fresh, not to live up to miss a year. Stir-fried meat with garlic moss is simple, refreshing and fragrant, crisp and sweet.
2, naturally grown garlic moss is sweeter, farmer free-range fat pork is fresher.
3: Cut the pork belly into thin slices and choose the garlic moss into inch segments.
4: Sauté the slices of meat and sauté until fragrant. Stir-fry the garlic moss and sauté until semi-cooked. The slices of meat are returned to the pan and stir-fried over high heat. Garlic moss is cooked in eight minutes and seasoned well out of the pan.
V. Afterword
1. Originality is not easy, please do not copy. If you like it, please like it. Favorite forwards, as you wish. If there is any impropriety, please leave a message.
2. Only represents the summary of personal experience, purely personal views, limited cooking skills, if there is any impropriety, please correct. But I am serious about cooking, and improving my cooking skills is endless.
Hello everyone! I am, love to cook, love photography, like to ponder cooking, like to use simple ingredients and methods to make healthy and delicious home cooking (do not like too much seasoning, never use MSG and chicken essence, like to explore the taste of the ingredients themselves, the pursuit of less oil, less salt and less sugar), like to use the lens to record the beauty of daily life. Thank you for your attention, welcome to exchange and discuss the topic of food and photography @ Toutiao @ Toutiao Food @ Qingyun Project