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[Su An Tai]

Garlic bolt, also known as garlic, is a flower stem extracted from bolting garlic. One of the vegetables that people like to eat is often wrongly written as "garlic moss". 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. Garlic moss is a kind of functional healthy vegetable with various nutritional effects. Every household in the countryside will plant several trees.

gingkgo

Garlic stalk

Latin scientific name

Galileo bolt

Another name

Garlic stalk

boundary

plant kingdom

door

Vascular endothelial cell

summary

Monocotyledon class

eye

Liliales

The branch of academic or vocational research.

Liliaceae

belong to

allium

grow

garlic

Distribution area

flat area

Garlic moss

catalogue

1 factory history

2 Distribution of origin

3 growth characteristics

4 Edible value

nutritional ingredient

Select and save

5 nutritional efficacy

disinfect

Relaxation and prevention of hemorrhoids

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

Eat with food.

Matters needing attention

6 young garlic shoot recipe

Fried meat with garlic seedlings

Sweet and sour garlic shoot

Stir-fried fillet with garlic seedlings

Fried bacon with garlic sprouts

Mixed crayfish

Fresh mushroom tofu

Braised pork with garlic sprouts

Braised garlic seedlings with sliced meat

Garlic seedling chicken gizzards

Garlic beef in oyster sauce

Braised pork with garlic sprouts

Stir-fried garlic shoots

Garlic sprouts and chrysanthemum buds

7 network language

8 Definition of words

1 factory history editor

Garlic has been introduced into China for nearly 20 years.

Appearance of various garlic moss (7 photos)

00 years of history. According to the textual research of Notes on Ancient and Modern Times and Agricultural Administration, the garlic planted in ancient times was originally called egg garlic. In 1 19 BC, Zhang Qian of the Western Han Dynasty made a second mission to the Western Regions and introduced a kind of "Hu garlic" from the Western Regions. Its shape is larger than that of egg garlic originally cultivated in China, so it is called garlic, and egg garlic is relatively called small garlic.

After the Western Han Dynasty, Cangshan began to grow garlic. Cui Shi in the Eastern Han Dynasty wrote "The History of the East View": "Yanzhou secretariat Li Yao, planting wheat and garlic, paying for it, leaving nothing behind." According to the Book of the Later Han Dynasty, Li Qiu, a native of the Eastern Han Dynasty (76-88 AD), came to Shandong from the northwest as a secretariat, brought in some seeds of Hu garlic, planted them in the back garden of the government, and distributed the harvest to his subordinates. It is conceivable that garlic was widely planted in Shandong during the Eastern Han Dynasty, and it was still a rare variety at that time. Because garlic has higher yield, bigger size and better taste than small garlic, it was planted in rural areas near Yanzhou, and then gradually expanded to Jining, Jiaxiang, Tai 'an and other places, and then introduced to Cangshan.

According to the Records of Tancheng County, during the Wanli period of Ming Dynasty, concentrated garlic producing areas were formed in Shenshan Town and Zhuang area. Therefore, the origin of Cangshan garlic

Making young garlic shoots (18)

In the Western Regions, in the Eastern Han Dynasty, Li Yao was introduced from the Central Plains to Yanzhou, Shandong Province, and later extended to Cangshan, gradually forming a garlic area. Cangshan garlic was formed by long-term natural selection and artificial directional cultivation under the specific ecological environment conditions in garlic producing areas, with a cultivation history of 1900 years.

According to the investigation and analysis, before the founding of the People's Republic of China, the garlic planting area in the county was only 3000-4000 mu, the garlic yield per mu was 300-400 kg, and the garlic bolt yield per mu was 100-200 kg. By 1960, the planting area is still less than 10000 mu (about 8000 mu), and 1974 reaches 2 1 10000 mu, 1980 and/kloc-0. Garlic yield per mu is generally around 700 kg, even as high as 1000 kg. The yield per mu of young garlic shoots is about 600 kg, which can be as high as 800 kg or more.

2 origin distribution editing

Cangshan County and Jinxiang County, both named as "Hometown of Garlic in China" [1], are the main producing areas of young garlic and garlic. In addition, Laiwu, Shandong, Pizhou, Jiangsu, Qixian, Henan and Zhongmu are the main producing areas of young garlic and garlic. Garlic is also the main product of daming county. Garlic is divided into two seasons: young garlic shoots and young garlic shoots. Cangshan garlic mainly produces young garlic shoots, and there are few mature garlic. Qufu City, Jining is also Shanghe garlic, with young garlic as the main product.

Garlic stalk

Diversification. The quality of garlic shoots in Shanghe is good, and they are generally stored in a constant temperature warehouse until the Spring Festival. The quality of garlic shoots in Shanghe County is good. Because Shanghe garlic is fragrant, spicy, gloomy and sticky, and its allicin content is obviously higher than that in other producing areas, it is known as "the first garlic in the world". The garlic produced is high-quality garlic exported from China. Garlic skin is white, with large petals, as thin as paper, innocent as jade, spicy and fragrant, and rich in nutrition.

Among the 17 measurable amino acids in Cangshan garlic, except cystine, other 16 amino acids are 39.2% higher than other garlic, and the amino acids that can be directly absorbed by human body are 5 1.5% higher than other garlic.

One-stop production has been formed, including garlic bolting, garlic preservation, garlic deep processing and export, such as quick freezing, pickling, garlic slices, garlic powder, garlic oil, garlic juice and so on; Other enterprises are using biological separation technology to provide biological products such as allicin and make them into garlic capsules, drinks, garlic essence and so on. After such painstaking development, Shanghe County has now enjoyed the reputation of "the first garlic in the world" and "the hometown of garlic". Products are exported to Korea, Japan and other countries, and many merchants come here, forming a good brand and popularity.

3 growth characteristics editing

Garlic bolt, that is, the flower bolt of garlic, includes stem and involucre. Bud is the involucre at the top of garlic stem, which contains undeveloped inflorescence. Garlic moss skin is rich in cellulose. Select fine varieties, cover them with plastic film, select large petals without diseases and insect pests, extrusion and damage, dig deep before sowing, apply 5000 kilograms of decomposed organic fertilizer as base fertilizer per mu, and then ridge them. The ridge width is 70cm, the height is10-15cm, and the ridge spacing is 30cm. Six rows of garlic were planted on the ridge, and the spacing between plants was 10 cm.

Soak garlic seeds with 1-2 days of water before sowing, dry them a little and sow them. The planting depth is about 3 cm. Pay attention to fertilizer and water management during the growth period of plastic film mulching: garlic is a crop with a large amount of fertilizer, and it should be topdressing 4-5 times on the premise of applying base fertilizer again. Generally, topdressing is performed once in 2-3 leaf stage, with 5- 10 kg ammonium sulfate per mu, and sufficient water is poured to keep the field moist. After garlic, plants began to live independently, flower buds and scale buds began to differentiate, and plants entered a vigorous growth period. At this time, the demand for fertilizer and water increased significantly. Phosphate fertilizer and nitrogen fertilizer are the main topdressing, and irrigation is reasonable. After the young garlic shoots are "bent", about 5-7 days before picking up the bamboo shoots, stop watering and uncovering the film, and draw a hook in the pot to distribute the soil moisture and reduce the temperature in the pot, which is beneficial to picking up the bamboo shoots. After the garlic bolt is harvested, the bulb enters the peak of expansion. In order to accelerate the bulb expansion, after the garlic bolt is harvested, it should be topdressing once in time, mainly with ammonium sulfate and manure, so as to promote the bulb expansion, and at the same time, properly irrigate the garlic bolt nutrition to keep the soil temperature. The prevention and treatment of rectangular or irregular shapes on leaves after the onset of the disease are mainly carried out by soaking seeds for 24 hours to improve their disease resistance and spraying liquid medicine at the early stage of the disease.

Before storage, the warehouse should be thoroughly disinfected and sterilized. The stalks in the barn shall not swell, the base of the stalks shall not age, the thickness shall be uniform, and the length of the stalks shall not be less than 30cm. It is best to choose garlic shoots harvested in the early stage. Pay attention to the normal physiological phenomenon that it is forbidden to expose to the sun or bring dew after harvest. Garlic shoots that cannot be put into storage in time at room temperature should be placed in the shade. This normal phenomenon usually occurs in plants with 1-4 leaves. Under the influence of abnormal climate, garlic is a cold vegetable, and the suitable temperature for stem and leaf growth is 12- 16℃. When the temperature reaches above 26℃, the leaves breathe vigorously, and the water transpiration and nutrient consumption are high. At this time, the yield of the top of the upper leaves of the plant gradually developed from the top to the base, and then dry tips appeared. In case of dry and hot wind, the damage to the blades is even greater. The sooner it happens, the greater the harm.

Effect of cultivation measures Garlic roots are wet-loving, with small distribution range of fibrous roots and high requirements for water and fertilizer. The soil is too dry or wet, and the fertility is insufficient, so it is easy to have yellow leaves and dry shoots. In addition, continuous cropping, high density, lack of nitrogen or potassium fertilizer are also prone to yellow leaves and dry shoots. Dry tips produced by this reason are very common in production, and often occur in plant leaves. [2]

Garlic stalk

4 Edible Value Editor

nutritional ingredient

Young garlic shoots are rich in nutrition, and contain protein, fat, carbohydrate, dietary fiber, vitamin A, vitamin C, vitamin E, carotene, thiamine, riboflavin, nicotinic acid, nicotinic acid, calcium, phosphorus, potassium, sodium, magnesium, iron, zinc, selenium, copper and manganese. And allicin, allicin and other ingredients.

Select and save

There are three storage methods to choose from: one is to store in ordinary plastic bags, and the other is to make 60 cm× 100 cm or 70 cm× 100 cm packaging bags with a thickness of 0.06 ~ 0.08 mm and a loading capacity of 15 and 20kg respectively. This method is suitable for mass storage. Third, film bulk storage is also an effective method for mass storage.

5 nutritional efficacy editor

Young garlic shoots are warm, have the functions of warming the middle warmer, lowering qi, tonifying deficiency and viscera, promoting blood circulation, preventing cancer and sterilizing, and have certain curative effects on abdominal pain and diarrhea.

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.

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.

Relaxation and prevention of hemorrhoids

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

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

Garlic bolt 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.

Heat (kcal):

6 1

B 1 thiamine (mg):

.04

Calcium calcium (mg):

19

Protein (grams):

2

B2 riboflavin (mg):

.07

Mg (mg):

28

Fat (g):

. 1

B5 Nicotinic acid (mg):

.2

Iron (mg):

4.2

Carbohydrate (g):

12.9

VC vitamin c (mg):

1

Horse manganese (mg):

.32

Dietary fiber (g):

2.5

VE vitamin e (mg):

1.04

Zinc Zinc (mg):

1.04

Vitamin a (microgram):

80

Cholesterol (mg):

Copper (mg):

.03

Carotene (μ g):

.7

Potassium (mg):

16 1

Phosphorus (mg):

Fifty two

Retinol equivalent (μ g):

8 1.8

Sodium (mg):

3.8

Selenium selenium (microgram):

2. 17[3]

Eat with food.

1, lettuce with garlic shoots.

Taking it together can sterilize and diminish inflammation, lower blood pressure and blood fat, improve intelligence and brain, prevent gum bleeding, clear fire and supplement vitamin C deficiency.

2, garlic and fungus.

Garlic moss has adjuvant therapeutic effect on spleen and stomach weakness, diarrhea, toxic ulcer edema and other diseases; Auricularia auricula can replenish qi and nourish fat, cool blood and stop bleeding, reduce fat and lose weight. When they are eaten together, their effects are greatly increased.

Matters needing attention

1, garlic bolts are mainly used for frying food or making ingredients. It should not be overcooked, so as not to destroy capsaicin and reduce the sterilization effect.

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

3, garlic shoots and rehmannia glutinosa, Polygonum multiflorum, honey and green onions are not suitable for eating together.

6 garlic shoot recipe editor

Fried meat with garlic seedlings

Fried meat with garlic seedlings

Ingredients: 250g pork belly, 50g garlic moss150g, 2 peppers. (1) 1 tablespoon wine, 1 tablespoon soy sauce, half a teaspoon sugar; (2) Half a teaspoon of salt and 4 tablespoons of water.

Exercise:

1. Wash pork belly, cut into thin slices, add seasoning (1) and marinate slightly.

2. Heat two spoonfuls of oil, stir-fry the meat slices over high fire, and serve when the meat turns white.

3. Go to old terrier, wash and cut into small pieces; Slicing Zanthoxylum bungeanum, removing seeds, and cutting into thick shreds; Stir-fry garlic sprouts in two tablespoons of oil, add seasoning (2) and shredded pepper.

4. Pour in the sliced meat and stir fry until the soup is dry.

Key tip:

1. Pork belly is fat and thin, and it tastes good. It is not advisable to use meat that is too thin, otherwise it will taste very dry.

2. When selecting garlic moss, first remove the hard objects in the front and back sections; It is not advisable to cover it when frying, otherwise the color will turn yellow. [2]

Sweet and sour garlic shoot

Ingredients: 5 kg garlic moss, 500 g sugar, 750 g vinegar and a little salt.

Exercise:

(1) Wash the garlic seedlings, cut them into 3cm long sections, blanch them in a boiling water pot to remove the spicy taste, remove them and let them cool.

⑵ Put the pot on the fire, add a little vinegar, sugar and salt, burn it open and cool, pour in garlic sprouts and mix well, then put it in a clean jar. Turn 1 time every day, and turn for 3 days in a row, and 10 days will be over.

Stir-fried fillet with garlic seedlings

Features: yellow-green color, crisp texture, sweet and sour taste.

Preparation: 3 pieces of pork tenderloin, 2 pieces of garlic bolts/kloc-0, a few pieces of ginger and carrots, and 2 spoonfuls of XO sauce.

Exercise:

1. Marinate pork fillet with proper amount of soy sauce, sugar, corn flour and oil for a while;

2. Blanch garlic sprouts and carrot slices with oil and salt water and drain;

3. Saute ginger slices until both sides of pork tenderloin are fried;

4. When the pork chop is fried to 90% maturity, put the garlic sprouts, carrot slices and two spoonfuls of XO sauce together and stir well to serve.

Fried bacon with garlic sprouts

Ingredients: young garlic shoots 1000g, cooked bacon 100g, 75g sesame oil, a little refined salt, and minced garlic in Jiang Mo.

Dishes made of different materials (15)

Exercise:

1. Break the garlic bolt into 4.5cm long segments by hand, wash it with clear water and drain it. Cut the bacon into pieces with a length of 3 cm and a thickness of 0.3 cm;

2. Put the wok on the fire and add sesame oil to heat it. Add ginger, add bacon and stir-fry for 1 min, and take it out with a colander;

3. Heat the original wok with residual oil, add minced garlic, add garlic stalks, add refined salt and stir-fry for 2 minutes, then add bacon and stir-fry for 1 minute, push it evenly with a spoon, shake the wok a few times, and serve.

Mixed crayfish

Crayfish mixed with garlic sprouts

Ingredients: crayfish 1500g, water chestnut 100g, garlic moss 250g, broccoli 100g, bread flour 250g, refined salt, egg white, pepper, monosodium glutamate, ginger, onion, wet starch, salt and pepper essence.

Practice: wash the lobster, remove the shrimp meat and chop it into mung bean-sized particles; Cleaning water chestnut, peeling, and cutting into fine particles; Mash ginger and onion into juice; Blanch broccoli in a boiling water pot, take it out, and mix well with refined salt, monosodium glutamate and sesame oil; Blanched garlic seedlings are cut and mixed, and then woven into flowers for later use. Put lobster meat and water chestnuts in a pot, add ginger, onion juice, salt, monosodium glutamate, egg white, wet starch and pepper, and stir well to form a dry paste. Take a big plate, sprinkle a layer of flour first, then squeeze the shrimp into 24 balls, put them on the bread flour, and roll a layer of bread flour for later use. Set the pot on fire, add refined oil to 70% heat, arrange and shape lobster shells, fry them in the pot until they are mature, then put them in a plate, then fry the shrimp balls in the pot until they are golden and cooked, take them out from the middle of the shrimp shells, put broccoli on both sides, season with garlic sprouts and salt and pepper, and serve at the same time.

Efficacy: This dish is nourishing and appetizing.

Fresh mushroom tofu

Bean curd with shredded garlic and fresh mushrooms

Ingredients: 50g of Lentinus edodes, 450g of tofu, winter bamboo shoots 10g, young garlic shoots 10g, 5g of salt, 2g of monosodium glutamate, 5g of sesame oil, 5g of ginger, 3g of pepper and 5g of vinegar.

Practice: winter bamboo shoots are shelled, peeled, washed and sliced; Wash garlic seedlings and cut into sections; Wash ginger and cut into powder. Cut tofu into rectangles with a thickness of 1cm, a length of 4cm and a width of 3cm, and cut fresh mushrooms into pieces of 0.5 cm. Add 500ml vegetarian soup to the spoon, add tofu, fresh mushrooms, winter bamboo shoots, Jiang Mo, refined salt and pepper noodles, boil and skim off the floating foam, then add monosodium glutamate and rice vinegar. Add sesame oil to tofu, put it in a large soup bowl and sprinkle with garlic sprouts. Canned fresh mushrooms can be used as mushrooms, and it will be better if you choose fresh flavors.

Efficacy: Enhance the body's immunity to various diseases, suitable for teenagers, pregnant women, arteriosclerosis conditioning and the elderly.

Braised pork with garlic sprouts

Ingredients: 250g pork belly, 500g garlic moss, 1 tablespoon soy sauce,

Sugar 1 tablespoon, a little ginger, Shaoxing wine 1 tablespoon, and salt.

Practice: Wash the pork belly and cut it into 2 ~ 3 cm square pieces; Wash the young garlic shoots and cut them into 4cm pieces. Pour 2 tbsp oil into the wok, heat it, stir-fry ginger slices, stir-fry pork pieces to get oil, skim off the excess oil, add Shaoxing wine, salt, soy sauce and sugar, stir-fry until the meat pieces change color, pour enough water, bring to a boil over high fire and simmer over low fire. When the meat is cooked, add the garlic sprouts, turn over and simmer evenly until the meat is crisp and soft, and take out the pot.

Key points: stir-fry the meat with medium fire, and stir-fry more oil in the meat to avoid the pork belly being too greasy after cooking; Color the meat with soy sauce, which can be pickled with salt or chicken powder; When the meat is almost cooked, add garlic seedlings to make them soft, tender and delicious.

Features: full of color, fragrance and taste.

Braised garlic seedlings with sliced meat

Ingredients: garlic bolt1.25kg, lean pork 250g, vegetable oil150g, soy sauce 80g, refined salt10g, cooking wine15g, sesame oil 20g, water starch 40g, onion 20g, etc.

Practice: Wash garlic shoots and cut them into 2 cm long sections; Chop onion and ginger; Cut the pork into small pieces for use. Heat oil in the pan, stir-fry the sliced meat until it is raw, add minced onion and ginger, soy sauce, cooking wine and garlic sprouts, add a little soup, and then move to low heat to stew thoroughly. Finally, move to Wanghuo to collect juice, sprinkle with starch, add sesame oil, stir-fry evenly, and serve.

Key points: this dish should be stewed thoroughly, and then moved to Wanghuo for juice and thickening.

Features: oily and bright, fresh and mellow.

Garlic seedling chicken gizzards

Ingredients: a small bundle of garlic seedlings, chicken gizzard 10 or so, appropriate amount of green onion, ginger, pepper and dried pepper, a little white pepper, cooking wine and starch.

Exercise:

1, onion and ginger were washed and sliced, and dried peppers gradually became small pieces of 1cm;

2. Wash the chicken gizzards, cut into pieces, and marinate with onion, ginger, pepper, dried pepper, starch, cooking wine and white pepper for about half an hour;

3. At this time, wash the garlic bolts and cut them into sections for later use;

4. Heat the oil in the pot, pour in the marinated chicken gizzards, stir fry quickly, and take them out quickly after discoloration;

5. Pour a small amount of oil, stir fry the garlic seedlings for about 30 seconds, stir fry the chicken gizzards together for one minute, and then add salt and stir well.

Garlic beef in oyster sauce

Ingredients: Beef Sliced Meat, Garlic Seedlings, Shredded Mushrooms, Pepper.

Practice: 1, beef slices are sized by one-way sizing method for later use.

2. Take a small bowl and add soy sauce, cooking wine, salt, sugar, monosodium glutamate, pepper, oyster sauce, Jiang Mo and three teaspoons of fresh soup.

3. When the pan is hot, add two spoonfuls of oil. When the oil is not hot, add the beef, stir it gently with chopsticks, add the shredded pork, and take it out when the edge of the beef is yellow and burnt.

4, still use the pot just now, put less oil, add Chili to taste, add garlic seedlings, stir fry a few times, pour the juice into the small bowl just now, then add beef, stir fry for a while, thicken, and the dish is ready.

Braised pork with garlic sprouts

Ingredients: tender garlic moss, pork belly, Pixian spicy douban, onion, ginger, garlic, dried red pepper, pepper and star anise.

Exercise:

1, all kinds of materials are washed and prepared;

2. Add water, onion, ginger, garlic, star anise, pepper and cooking wine to the pot, and boil it to make it fragrant;

3. Add the washed pork belly and cook until half done. You'd better insert it with chopsticks.

4. When in cook the meat, cut the dried red pepper, onion, ginger and garlic into sections, cut the garlic into pieces, and chop the Pixian spicy watercress into a paste;

5. Take out the cooked meat and put it in the refrigerator for 2-3 minutes. When the appearance is not hot, cut into thin slices with a thickness of 3 mm and a width of about 3 cm.

6. Put the sliced meat into cook the meat's soup, soak it, blanch it, and drain the water slightly;

7. Add a little oil after the pot is hot, and fry the meat slices flat in the pot for a while to make them slightly butter;

8. Pour in dried red pepper, onion, ginger, garlic bolt, garlic and Pixian spicy watercress, and stir-fry red oil with low heat;

9. Change the fire and add a little soy sauce, sugar, chicken essence and a little broth to stir fry until the skin of garlic shoots wrinkles out of the pot.

Stir-fried garlic shoots

Ingredients: garlic moss, fresh Agrocybe aegerita, bacon, garlic, dried pepper, salt, sugar and soy sauce.

Exercise:

1, garlic shoots are selected, except the front old terrier and the tail, the roots of Agrocybe aegerita are cut off, washed and cut into inches;

2. Slice garlic and shred pepper;

3. Wash the bacon with warm water, steam it in a steamer for 15 minutes, cool it and cut it into thin slices;

4. Soak Agrocybe aegerita in light salt water 10 minute, blanch in boiling water for half a minute, and take out;

5. After the wok is heated, add oil and stir-fry garlic slices and peppers with 50% heat;

6. Stir-fry the bacon slices, and then stir-fry the Agrocybe aegerita;

7. Finally, add the garlic seedlings, stir fry over high fire, add 2 tablespoons of boiling water, add salt, soy sauce and a little sugar, and take out the pot for about 1 minute.

Garlic sprouts and chrysanthemum buds

Ingredients: chicken gizzard, garlic sprout, red bell pepper, pickled pepper, garlic paste, Jiang Mo, salt, steamed fish and soy sauce, cooking wine, thirteen spices and monosodium glutamate.

Exercise:

1. Cut the chicken gizzard into a chrysanthemum knife, blanch it, and put some ginger and pepper in the water to cook wine, which can remove the odor of the chicken gizzard.

2. Cut the garlic bolt into sections, and cut the bell pepper obliquely in half.

3. Jiang Mo with garlic paste and pickled peppers are all ready.

4. Put oil in the pan, stir-fry garlic, Jiang Mo and pickled peppers with low fire.

5. Pour the chicken gizzards and stir well, add thirteen spices, sugar, steamed fish and soy sauce, stir well and stew for a while.

6. Pour in garlic sprouts and pepper, add salt and stir fry until garlic sprouts suit your taste. Just put the monosodium glutamate out of the pot.

7 network terminology editing

Xidan girl's fans are called garlic seedlings.

Because Li Yue likes to eat young garlic shoots, but because of her poor family, this little hobby has become a luxury in her life. However, every time Li Yue came home from singing in Beijing, her father would buy some garlic sprouts for Li Yue to eat. The origin of garlic shoots comes from here, and Li Yuecai is so beautiful because of its color, fragrance and simplicity.

8-character definition editing

Definition: Rice: the bud of garlic, leek and rape.

Athena Chu: Su An Tai.

Misspelled: garlic moss, "moss", refers to a bryophyte. Some people mistakenly think that "moss" is a simplified word for "garlic bolt", so that "garlic bolt" is written as "garlic moss".

Difference: young garlic shoots are not garlic seedlings-young garlic shoots, also known as garlic cloves and green garlic. They are garlic seedlings that have developed to a certain period. They have the spicy taste of garlic and are eaten with their tender garlic leaves and leaf sheaths. Garlic bolt is a slender stem that grows in the center of garlic when it grows to a certain stage.