How to fry garlic shoots is more delicious?

It's important to blanch the shredded garlic before frying! In this way, the shredded pork with garlic shoots is more delicious, tender and smooth, and the color is attractive. Fried shredded pork with garlic seedlings is a classic dish in Sichuan cuisine, which is cooked by almost every household. This dish looks very simple to cook, but the garlic shoots made by many people are not easy to taste, the color is yellow and black, or the shredded pork is fried older. So, how to make this dish attractive in color, delicious in garlic seedlings and tender and smooth in shredded pork? Here are a few tips to share with you for reference only. After all, I'm just a food lover. Please forgive my shortcomings!

Ingredients preparation: a tenderloin, some fresh garlic shoots (garlic shoots are as slender as possible), half red pepper (red pepper is mainly used for color matching), or it can be paired with black fungus to make the dishes more beautiful.

First, shred the tenderloin. There is a skill in shredding pork, that is, it is easy to freeze the meat in the refrigerator for half an hour before taking it out for cutting.

Add a little salt, cooking wine, soy sauce, corn starch and a few drops of cooking oil to the shredded pork.

Grab by hand and marinate for 10 minutes or more.

Pick and wash the garlic seedlings and cut them into inches.

Shred red pepper, chop onion and ginger.

Pour the right amount of water into the pot, add a little salt and drop a little cooking oil. The purpose of putting salt and cooking oil is to keep the garlic seedlings green when blanching, which is a skill of blanching vegetables.

After the water boils, pour the garlic seedlings into the water and blanch them. Blanching garlic is a skill I want to talk about. When frying this dish in a restaurant, garlic seedlings are usually cut in oil, which is too much trouble at home. It is suggested that raw garlic be blanched and cut. Many people fry this dish by pouring garlic sprouts directly into the pot. Because young garlic shoots are hard and not easy to fry, it takes a long time to fry. As a result, the young garlic shoots were cooked, but the color turned yellow and black, and the shredded pork was fried. The color of this dish is ugly. After blanching the garlic shoots, the cooking time is shortened, so the fried garlic shoots can remain green. In addition, blanched garlic shoots can also remove residual pesticides, so why not? !

It is suggested that the blanching time of garlic shoots should not exceed 30 seconds. After a long time, the fried garlic seedlings taste bad. Personally, I think fried garlic shoots should be a little spicy and crisp to eat.

Heat the pan with high fire, pour in a little cooking oil, shake the wok, and wet the bottom of the pan with oil.

Then pour it into the bowl. Chefs in general restaurants will have this step of moistening the pot when cooking, so that the fried pork will not stick to the pot easily.

Pour cold oil into the pot, quickly pour shredded pork and stir-fry with a shovel. Stir-fry over low heat. Shredded pork is not easy to fry for too long, and it is only used after the color turns white.

Add a little oil to the pan. When the oil is hot, add chopped green onion into Jiang Mo wok. Add garlic sprout, shredded red pepper and shredded pork and stir fry quickly.

Add a little sugar, salt, pepper, soy sauce, chicken essence, pour a little water starch, stir-fry evenly and then take out the pot.

Made a delicious, attractive color fried shredded pork with garlic seedlings, which is most suitable for rice and porridge.

A few days ago, I saw that the young garlic shoots in the supermarket were very fresh, so I bought two handfuls to cook with the meat at home. Fried garlic seedlings are crisp, tender, fresh and sweet. My husband wants to fry garlic bolts for two days in a row.

First, if you want to make young garlic shoots delicious, you must first choose them. Fresh and tender garlic sprouts taste delicious when cooked.

1, view. Moderate thickness, fresh roots and top without withering and splitting, full roots, bluish white and dark green upper parts, such young garlic shoots are relatively fresh.

2. If the first rule is met, it can basically be concluded that garlic bolts are relatively fresh. Cut it off from the root bit by bit, which is brittle and easy to break.

Second, the practice of frying garlic shoots with meat. The successful and delicious fried garlic shoots have a crisp and tender taste, and the fresh and salty garlic shoots have a faint sweetness.

1. Blanch the garlic seedlings. Boil the water, add proper amount of salt and vegetable oil, add garlic sprouts and blanched water. It takes about half a minute-this time can not only remove the spicy taste of garlic shoots, but also keep their crisp and tender taste. Then take it out and cool it in cold water-this step prevents the residual temperature from scalding the garlic seedlings to the soft bed, effectively maintaining the crisp and tender taste.

2. Pour oil into the pan, add an star anise and ginger slices and stir-fry until fragrant. Add shredded pork and stir-fry until the oil is clear. Pour in a small amount of pepper powder and continue to stir-fry for a while until the meat is fragrant.

3, the right amount of soy sauce, balsamic vinegar, salt, sesame oil (a little, or not) into juice-this is more fragrant than all kinds of spices, do not believe you try.

Pour the seasoning juice out along the edge of the pot-this can effectively stimulate the fragrance, volatilize the sour taste of some vinegar, stir fry for a while and then turn off the heat and take out the pot.

Several key points:

1. Blanch the garlic sprouts in water for about 20 seconds-this will not only remove the spicy taste of the garlic sprouts, but also keep their crisp and tender taste.

2. Remove immediately after drowning and put it in cold water for cooling.

3, stir fry for a short time, because the garlic seedlings have been cooked in water, as long as stir fry for a while and evenly wrap the soup, it is very tasty.

4, the seasoning should be poured along the edge of the pot, which can effectively stimulate the fragrance. This trick is basically applicable to all situations.

I hope my answer can help you.

Garlic moss, alias "garlic moss", has many functions such as sterilization, cancer prevention and blood circulation promotion. Crisp and refreshing, popular.

In daily life, the common way to eat is to fry the meat with garlic seedlings, which is the easiest to do. But the taste is more difficult. Adding more salt still doesn't help, but shredded pork tastes salty.

This requires a trick, blanching until it is ripe in June or July, and then frying, which is bright in color and easy to taste. Ha ha laugh ... I won't introduce garlic fried meat today. Why share some unique practices? The key is to be easy to taste and appetizing. The practice is for your reference. You can try it boldly if you like. How beautiful!

Shredded garlic in hot and sour sauce

Step 1: Ingredients and main ingredients. Wash garlic moss and cut off the head, old terrier and tail. Chop minced garlic, diced peppers and about ten peppers for later use.

Step 2: garlic moss treatment. After the water is boiled, put the garlic sprouts in blanching water, take them out after about half a minute, and add cold boiled water to cool down. Then tear it into silk, try to tear it as thin as possible to facilitate the taste.

Step 3: Stir-fry garlic seedlings. Add a little oil when the pot is hot, and the pepper will smell good in the pot. Take it out and don't use it. Add minced garlic and pepper, stir-fry over low heat, pour in shredded garlic and stir-fry over high heat. Stir-fry until almost cooked, add a little salt, vinegar, sesame oil and sugar, stir well and taste.

Fried bacon with garlic sprouts

1. Wash garlic moss, cut into 5cm pieces and blanch for later use.

2. Steamed bacon is cut into thin slices with uniform size.

3. Stir-fry bacon and lard in the pot. Add minced garlic, ginger slices, finger peppers and bacon. Then pour in garlic sprouts, stir-fry over high fire until it is not cooked, and season with salt, soy sauce, chicken powder and pepper. Stir-fry evenly to taste, thicken with water starch and wrap with garlic moss. Pots and plates are ready. Water starch can make garlic moss more tasty and colorful. )

Fried shredded pork with garlic seedlings.

1, 200g of leg meat after acid removal, cut into even shreds, add 2g of salt, 3g of cooking wine, 2g of anise, dried tangerine peel, fennel, cardamom, Amomum villosum, angelica dahurica and kaempferia galanga, 5g of onion Jiang Shui, 2g of chicken essence, egg white and corn starch10g. Mix well and marinate for ten minutes.

2, 300 grams of garlic shoots, just cut the roots, clean and cut into 4 cm long sections, add 8 grams of salt with boiling water, pour into the cut garlic shoots, be careful not to cover them.

3. Cool the oil in a hot pan, add100g of oil to heat it, add shredded pork and stir fry. After the shredded pork turns white, take it out with a colander, pour out some oil, marinate the drained garlic sprouts, stir fry the fried shredded pork several times, stir fry a few times, hook in a little corn starch, and evenly pour in10g of sesame oil.

Garlic moss is a vegetable with a strong garlic flavor. Generally, the part near the root is tender, and the part near the head is older. Therefore, when choosing, you should pay attention to pinching your head with your nails. If you can't squeeze it out at all, don't buy it, because it is absolutely chewy or very hard to bite. Also, don't buy too thick garlic moss. Hormone drugs can be used.

Although garlic moss is delicious, it is not easy to fry, because the surface of garlic moss is smooth and not easy to stink, so you must have skills when frying. The most classic garlic moss method is to fry the meat with garlic moss, but it is not simply to put the meat down and fry it, and then put a little seasoning on it. Fried garlic moss is not delicious. Let's look at the specific methods.

Slice the meat first, then marinate it evenly with a little soy sauce and cooking wine, then add a little starch, cut the garlic moss into inches, heat it in a wok, then add a little oil, stir-fry the garlic moss in the wok for about one minute, then take out the garlic moss, add a little oil, stir-fry the meat slices for five or six times, then add the garlic moss, stir-fry together for about one minute, and add soy sauce, salt and a little.

Because garlic moss and sliced meat can't be ripe at the same time, we should fry garlic moss first, and then fry it with meat. When frying, you must have some soup, then thicken it and let the taste hang on the garlic moss, because the garlic moss itself does not absorb the taste, so pay attention to this.

I hope I can help you.

Garlic moss is delicious whether fried or mixed, but my family prefers "pickled garlic moss", which is also the favorite of many northern families. It's not exquisite, but it's also very comfortable to eat. Pickled garlic moss must be the first choice for pickled side dishes, and the method is also very simple, which belongs to Aauto's faster cuisine. Friends must try it ~

nutritive value

Garlic moss skin is rich in cellulose, which can stimulate defecation in large intestine and regulate constipation. Eating more garlic moss can prevent the occurrence of hemorrhoids, reduce the recurrence times of hemorrhoids, and have a certain therapeutic effect on mild and moderate hemorrhoids.

Edible efficacy

0 1

disinfect

Garlic moss contains capsaicin, its bactericidal ability can reach one tenth of penicillin, and it has a good killing effect on pathogenic bacteria and parasites, and can prevent influenza, wound infection and insect repellent.

02

Prevent and treat coronary heart disease, arteriosclerosis, and reduce blood fat.

Garlic moss is rich in vitamin C, which has obvious effects of reducing blood lipid, preventing coronary heart disease and arteriosclerosis, and preventing thrombosis. It can protect the liver, induce the activity of liver cell detoxification enzymes, and block the synthesis of nitrosamine carcinogens, thus preventing the occurrence of cancer.

Matters needing attention in eating garlic moss

1. Garlic moss is mainly used for cooking or making ingredients. It should not be overcooked, so as not to destroy capsaicin and reduce the sterilization effect.

2. People with poor digestion had better eat less garlic moss; Excessive consumption of garlic moss may affect vision; Garlic moss can protect the liver, but excessive consumption will damage the liver, which may cause liver dysfunction and aggravate liver disease.

3. Garlic moss should not be eaten with Rehmannia glutinosa, Polygonum multiflorum, honey and green onions.

Pickled garlic seedlings |

Shuai Shuai kitchen

material

Ingredients: 250g garlic moss.

Accessories: 4 grams of salt; 50 grams of soy sauce; 2 tablespoons of spicy seeds; 50 grams of aged vinegar; Sesame oil10g; Hot pepper 1 spoon

working methods

1. A handful of fresh garlic moss, about half a catty, with the head pinched and the tail removed.

2. Take the tender part in the middle and cut it into small pieces for pickling. The remaining hard parts can be used for cooking. You can also pickle it together if you don't pay attention. Most of the salt is about 4 grams, pepper 1 teaspoon.

3. Put the chopped garlic seedlings into a fresh-keeping box, add salt and pepper to marinate for 30 minutes, and remove the water in the garlic seedlings with salt; Take a clean bowl and add 50g of light soy sauce, 50g of aged vinegar, 2g of sesame oil 10g and 2 tsps of chili pepper. If you don't eat spicy food, you don't need to add spicy seeds. Mix the above seasonings into bowl juice.

4. Take some pickled garlic seedlings and marinate them in a bowl of juice for more than 2 hours before eating. Don't add it all at once, just add it directly to the garlic sprouts without the bowl of juice. After eating this time, add the pickled garlic seedlings to the bowl juice and marinate them for flavor. After pickling, the garlic seedlings lose water and are salted again in a bowl of juice to absorb the seasoning.

Now is the season to eat garlic moss. There are a lot of fresh and tender garlic moss on the market, which is quite cheap and can be bought and eaten frequently. Besides cold salad, there are more delicious ways. Come here.

Young garlic shoots are the most common and delicious food in spring. They are delicious and deeply loved by everyone. People all over the country use them to stir-fry shredded pork. The scrambled eggs with garlic shoots in the north and the bacon with garlic shoots in Sichuan are very distinctive. I have also eaten garlic buns with unique taste. Although delicious, it still subverts my concept of food.

Let me introduce you to the standard practice of shredded garlic.

Raw material name weight raw material name weight

Pig rump 100g cooking wine 2g

Garlic moss 100g soy sauce 2g

Pixian watercress 10g fresh soup 12g

Salt 1g water starch 12g

MSG 1 g salad oil 30g

Second, the production process:

1. Knife processing Cut pork into two thick shreds, and cut garlic moss into 4 cm long sections.

2. Pretreatment: put garlic moss in boiling water until it stops growing, take it out, rinse it with clear water and drain it for later use. This frying method is the most convenient way to ensure the maturity of garlic bolts. At home, the method is to fry slowly with medium and small fire, instead of blanching. )

3. Formal cooking 1. Put the shredded pork into a container, season with soy sauce 1g and cooking wine 1g, and then mix well with 6g of water starch for sizing.

4. Mix refined salt, monosodium glutamate, soy sauce, cooking wine, fresh soup and water starch into sauce.

5. Add salad oil to the pot, heat it to 180 with high fire, add shredded pork and stir-fry loose seeds to turn white, add watercress and stir-fry until fragrant and colored, then add garlic moss and stir-fry evenly, and cook the flavor juice in the pot and stir-fry evenly until the starch is gelatinized, the juice is bright and oily, and then put it in a pot. The best way to ensure the flavor of garlic shoots is to thicken them properly, so that the flavor juice is wrapped around the garlic shoots, which makes it easier to stick to the flavor. )

Third, the production characteristics:

Color: Brown-red

Shape: Filamentous, full, compact and bright.

Taste: tender and crisp.

Taste: salty, slightly spicy and rich in flavor.

Important reminder: the tenderness of garlic seedlings is very important. Pay attention to the old and tender heads in the process of selecting garlic shoots, throw away the old garlic shoots when processing, and put a little soy sauce in the shredded garlic shoots to taste.

Many food lovers are concerned about how to fry garlic bolts and how to easily fry garlic bolts. The following leaves are based on my own experience.

First, the choice of young garlic shoots.

Selling young garlic shoots must depend on the tenderness and freshness of young garlic shoots. You can pinch it by hand. If it is not easy to pinch, try not to choose it, or you may break it. Young garlic shoots are brittle and easy to break, so we must look at the freshness. If it is left for a long time, it will dehydrate and affect the taste.

There are also some young garlic shoots, tender and thin young garlic shoots, which are easy to taste and cook when fried. It's delicious and especially easy to cook. You can make minced meat and garlic.

Cut the garlic seedlings into small pieces, just like minced meat and sour beans.

To add more flavor, you can also add some sour beans. This mixture is very delicious. This is a very delicious dish. In order to increase the color and taste, red pepper was added.

Ingredients: garlic moss, sour cowpea, red pepper, ginger, bean paste, minced meat and oil.

Handle the ingredients, and cut the garlic bolt, sour cowpea and red pepper into small particles.

For the method of sour cowpea, please refer to the method of "Sichuan Pickle" in the official WeChat account "Ye De Chu Xiao".

Put the fried Jiang Mo and bean paste into the pot, add minced meat and stir fry.

Then add three kinds of granular ingredients and stir-fry until cooked. Because sour cowpea is mixed with other ingredients and added with bean paste, there is no need to add seasoning such as salt. Very delicious.

Garlic bolts can also be cold: tear garlic bolts by hand.

Stir-fry the water until cooked.

Then tear it open.

Mix a sauce according to your own taste.

Pour in the sauce.

You can also make pickled garlic seedlings.

Zhou artifact

The above detailed methods can be found in my official WeChat account.

Fried garlic moss is delicious, mainly referring to the taste of "salty" and salt. Fried garlic moss itself is not salty, it depends on the side dishes. After garlic moss is eaten, it will get salty taste from your partner.

Understand this truth, it is easy to make garlic moss. For example, shredded pork with garlic moss and scrambled eggs with garlic moss are all partners. Therefore, when eating, it is also different. The best garlic moss with meat. If it's just garlic moss, the taste will be much lighter.

Take scrambled eggs with garlic moss as an example. The common practice is to fry eggs first, pour hot oil into the egg paste in a hot pot, fry until both sides are golden, and then give garlic moss. At this time, you should give salt, then add some water, so that the salt can be absorbed by the eggs and the garlic moss can be cooked quickly by steam. Of course, garlic moss will be a little salty, but it's not in it.

Let's start with shredded pork with garlic moss. First cut the lean meat into shreds, cook wine, salt and starch, pick it up and marinate it for a while, then warm and oily, and scoop it up. Stir-fried garlic moss and discolored shredded pork. At this time, give the salt, pour some soy sauce and hiss a few times. All the salt was taken away by shredded pork, and garlic moss was only salty.

Grandpa Mango Jun: Fried meat with garlic seedlings. In spring, young garlic shoots should be set like this.

Garlic bolt, also known as garlic moss, is called garlic sprout in some areas in the south. It is a flower stem extracted from garlic and is one of the vegetables that people like to eat. Garlic bolts are widely distributed in China, and are planted in both north and south. It is one of the vegetable varieties with the largest storage capacity and the longest shelf life in the vegetable refrigeration industry in China. According to the data, garlic moss contains capsaicin, and its bactericidal ability can reach one tenth of that of penicillin. It has a good killing effect on pathogenic bacteria and parasites, and can prevent influenza, wound infection and insect repellent. Allicin and allicin contained in garlic shoots can inhibit the growth and reproduction of Staphylococcus aureus, Streptococcus, Shigella dysenteriae, Escherichia coli, Vibrio cholerae and other bacteria.

incision

Cut some peppers.

Remove the oil pan and add some peanut oil.

Add garlic and pepper.

Stir fry slightly and add salt.

Stir-fry until raw

Take out for use

Shred fresh pork and chop ginger.

Put shredded pork and Jiang Mo into a bowl and add starch.

Add soy sauce

Quick stirring

Into the pot

Slice shredded pork

Stir-fry with strong fire

Stir-fry with strong fire

Add garlic sprouts

Stir-fry with strong fire

Stir-fry with strong fire

Lift the pot

Look ~ ~