How to make garlic moss delicious?

How to make garlic moss delicious

How to make garlic moss delicious? Garlic moss is a relatively common ingredient. Garlic moss is warm in nature and contains allicin. Many friends like to eat garlic moss because it is warm in nature and contains allicin. The texture and taste are better. It tastes spicy and delicious, and goes great with rice. So how to make garlic moss delicious? How to make delicious garlic moss 1

1. Scrambled eggs with garlic moss

Ingredients: eggs, garlic moss, cooking oil, salt, chicken essence, thirteen spices

Method

1. Prepare the ingredients, wash the garlic moss, remove the roots and cut into sections.

2. Beat the eggs, add half a teaspoon of salt and a little thirteen incense into the egg liquid.

3. Pour the oil into the pan, add the egg liquid when the oil is hot, and stir-fry over medium heat.

4. After the eggs are cooked, put them into the bowl that contained the egg liquid.

5. There is still some oil in the pot, add garlic moss, half a teaspoon of thirteen spices, and stir-fry over medium heat.

6. When the stir-fry is slightly wilted, add half a teaspoon of salt and half a teaspoon of chicken essence and continue to stir-fry.

7. Add the previously scrambled eggs, stir-fry a few more times, and remove from the pan.

Garlic sprouts and eggs are together. The freshness of the eggs will make up for the crispness of the garlic sprouts, and the taste is rich!

2. Stir-fried meat with garlic

Ingredients: garlic, starch, light soy sauce, oyster sauce, meat, garlic, ginger, spicy millet, salt, watercress Sauce

1. Cut the garlic cloves shorter to make them more flavorful.

2. Lean meat is marinated with starch, light soy sauce, and dark soy sauce.

3. Heat the fat in oil, squeeze it dry, add garlic, ginger, spicy millet, bean paste and stir-fry until fragrant, add the marinated meat and stir-fry. Pour the garlic cloves, add light soy sauce, dark soy sauce, salt, and oil and stir-fry. Remove from the pot when cooked.

4. The fried meat with garlic moss is ready.

Stir-fried pork with garlic sprouts has been an old partner for thousands of years, and the effect goes without saying!

3. Fried chicken gizzards with garlic

Ingredients: chicken gizzards, garlic scapes, onions, garlic, light soy sauce, dark soy sauce, oil, white, salt , ginger, spicy rice

1. Cut the garlic into sections, slice the chicken gizzards, put the chicken gizzards into a pot with cold water, put a cap of cooking wine, boil the water and blanch for 1 minute, remove and drain.

2. Heat oil and sauté onions, garlic, and ginger slices, then add prepared chicken gizzards and garlic moss.

3. Add 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of oyster sauce, 20 grams of sugar, an appropriate amount of salt, add some millet and chili, and stir-fry over high heat for about 3 minutes.

4. Serve on the plate and eat!

Stir-fried pork with garlic moss

Ingredients garlic moss, pork, ginger, garlic, red pepper, salt, light soy sauce, balsamic vinegar

Specific methods

1. Fresh garlic, remove the head and tail, wash and cut into sections.

2. A small piece of pork, cut into thin slices. Stir-fried garlic sprouts, and the pork that goes with it must be fat or lean pork belly or plum blossoms.

3. Heat oil in a pan, add shredded ginger, minced garlic, and red pepper and stir-fry until fragrant. Some people think that it is not necessary to add garlic when frying garlic sprouts. In fact, this is not the case. After the minced garlic is stir-fried, it will not taste garlicky, but it can improve the flavor and freshness.

4. Pour in the meat slices and stir-fry quickly over high heat for a few times. Then add half a spoonful of cooking wine to remove the fishy smell, and half a spoonful of balsamic vinegar to enhance the aroma. Adding a little vinegar can also make the meat slices more tender.

5. Pour in the garlic moss, turn up the heat and stir-fry a few times quickly. Then add enough salt to taste according to the amount of dishes. Add salt in advance to make the garlic sprouts taste better during the frying process.

6. Fresh garlic sprouts are easier to cook. Just stir-fry them over high heat for a minute or two. Finally, add light soy sauce and a little sugar to enhance the freshness. Stir well over high heat and serve.

In a few minutes, a plate of crispy, tender and appetizing stir-fried pork with garlic sauce is ready. Fragrant but not greasy, delicious.

Tips for stir-fried meat with garlic moss

1. Fresh garlic moss is relatively tender, so just stir-fry it directly in the pan. Fry quickly over high heat throughout the process. Do not add water during the frying process, and there is no need to thicken the rice.

2. When frying garlic, be sure to season it with salt as soon as possible after the garlic is put into the pot, so that the garlic can taste better.

4. The garlic sprouts in this season are relatively ripe, so don’t fry them for a long time. The taste is best when it is 8 minutes cooked. It is slightly spicy, crispy and tender, and has more umami flavor. How to make delicious garlic moss 2

Stir-fried shredded pork with garlic moss

Ingredients: garlic moss, garlic, ginger, dried chili pepper, red chili pepper, chicken breast, cooking oil, bean paste, light soy sauce, Edible salt, sugar, pepper, chicken essence

Production steps

1. Stir-fried shredded pork with garlic moss tastes spicy and delicious, perfect for rice, let’s prepare the preparation of stir-fried shredded pork with garlic moss Ingredients. Prepare a large handful of garlic moss and 3 to 5 cloves of garlic. Because the garlic aroma of garlic moss is already very strong, we can prepare a little less garlic, and then prepare a piece of ginger and 5 to 8 dried chili peppers. Of course, if you don’t like spicy food, You can prepare a little less, and prepare a piece of chicken breast, an appropriate amount of cooking oil, a spoonful of bean paste, a tablespoon of light soy sauce, an appropriate amount of salt, sugar, pepper and chicken essence.

2. Wash the garlic moss thoroughly first. After cleaning, drain the surface water and place it on the chopping board. Use a knife to cut it into 3~5 cm long sections. After cutting the sections, put them on the table first. In a small plate, slice the garlic, shred the ginger, wash and chop the dried chili peppers, then put them all into a plate and set aside.

3. Take out the prepared red pepper, wash it, remove the red pepper seeds, and then cut it into thin strips. Just put the cut thin strips and garlic moss together. Next, take out the chicken breast we prepared, soak it thoroughly and wash it to wash out the blood inside, then cut it into shreds, and finally cut it into diced chicken breasts.

4. The various side dishes and main ingredients have now been processed, and then the pot is started. Heat the pot first, pour a little more cooking oil, continue to heat the cooking oil until the oil temperature is 50% hot, then put the garlic and red pepper in and start frying, use a slotted spoon to keep frying Give it a stir so it heats evenly.

5. When frying garlic and red pepper, be sure to fry them slowly over low heat. When they are wrinkled, use a slotted spoon to remove the oil. You should control your cooking oil more so that it doesn't taste greasy. After controlling the oil, we put it in a bowl for later use. Next, pour out most of the cooking oil in the pot, leaving a small amount of base oil.

6. Put the diced chicken breast into the pot and stir-fry until it changes color. After the diced chicken breast changes color, add ginger, garlic, and dried chili pepper to the pot and stir-fry until fragrant. After the aroma comes out, add a spoonful of bean paste and stir-fry, then add a little light soy sauce, water and stir-fry evenly. Then add the garlic and red pepper and continue to stir-fry. Add a little sugar, pepper, chicken essence and salt and stir-fry evenly. Continue to stir-fry over high heat for one minute and then serve.

Tips

1. The garlic moss can be cut slightly longer.

2. When frying garlic and red pepper, keep the fire low and fry slowly.

Fried pork with garlic

Ingredients

Garlic; lean meat; chili; garlic; vinegar; sugar; salt; MSG

Method

Wash the garlic and cut it into small pieces, cut the meat into shreds, and cut the garlic into slices. Heat two chili pots, add oil, stir-fry the meat for a few times, add a few drops of vinegar, and stir-fry for a few times. Add the chili, garlic and garlic stir-fry for 10 seconds. Add a small spoonful of sugar and continue to stir-fry until the garlic becomes a little soft. Reduce heat and stir-fry with salt. Add MSG and stir-fry. Serve the meal ~ Minced Pork with Garlic Moss

Ingredients

A handful of garlic sprouts; 100g minced pork; a green pepper; a dozen soaked black fungus; a little green onion; a spoonful of Pixian spicy bean paste; a spoonful of sugar; a little dark soy sauce; raw Smoke a little; a little chicken essence

Method

Chop the garlic sprouts, soaked black fungus, green pepper and green onion and set aside. Heat oil in a wok until 50% hot, sauté chopped green onions until fragrant, add minced pork and stir-fry until white, set aside. Heat the bottom oil in the pot again, add Pixian bean paste and stir-fry until the oil comes out, add green peppers and garlic sprouts and stir-fry, add black fungus and stir-fry, finally add the fried minced meat and stir-fry together, add a little dark soy sauce to adjust the color. Add sugar and chicken essence and test the taste. If it is weak, add light soy sauce. Because Pixian Doubanjiang is salty enough. Minced pork and garlic moss

Ingredients

300g minced pork; 400g garlic moss; 10 spicy millets; 1 small piece of old ginger; 2 garlic cloves ; 50g tempeh; starch; cooking wine; salad oil; light soy sauce; white sugar

Method

Add pork mince, water starch and cooking wine, mix well; cut garlic into small dices; millet Chop the spicy, old ginger and garlic into mince; set aside the tempeh. Heat the wok over high heat, pour in the salad oil, heat the oil slightly, add the minced pork and stir-fry quickly. After the meat changes color, add the light soy sauce and white sugar and stir well. Drain and set aside. Heat a pot over high heat, pour in salad oil until it is slightly hot, add minced chili millet, minced ginger, minced garlic and tempeh

Stir-fry until fragrant, add garlic and stir-fry until the garlic changes color slightly, add in and stir-fry The minced meat was stir-fried twice and evenly mixed, and it was ready to be plated. It was too late and it was not cooled thoroughly before being put in the refrigerator. The garlic moss was a little yellow after being stuffed for a night, and it almost lost its color. However, it was fragrant and tasted great. It was praised by everyone. Sweep it away! Cold Hand-Shred Garlic Moss

Ingredients

Garlic moss; salt; oil; light soy sauce; spicy sauce; sesame oil; vinegar

Method

Clean the garlic moss, remove the head and tail. Put water in a pot, add a little salt and oil. After the water boils, add the garlic moss and blanch it. When the garlic moss is broken, soak it in cold water and tear it into strips with your hands. Then put it in cold water and tear it all off. Finally, drain out the water and put it on a plate to make the sauce. I used spicy sauce, light soy sauce, a little salt, sesame oil, and vinegar. Put them all into a small bowl, stir evenly, pour on top of the garlic moss, and stir while eating. Just make it uniform