The common eating methods of garlic bolts are: cold salad, pickling, frying and steaming.
First, the practice of cold hand-tearing garlic shoots
To make a cold hand-torn garlic shoot, you must choose the garlic shoot shown in the picture. This kind of garlic seedling is thick, tender and crisp, and tastes good.
Production steps:
1. Boil garlic in water for about one minute. If you like the crispy taste, you can blanch it for a while. If you like soft taste, cook more.
2. Take it out and soak it in cold water for a while, then take it out and drain it, and tear the garlic bolts by hand, about three or four at a time.
3. Put shredded garlic into a small pot, add minced garlic, proper amount of Laoganma, salt, sugar, soy sauce, white vinegar, sesame oil, etc.
4. After thorough mixing, put it on a plate, and the simple cold garlic shoot is finished.
Second, the practice of pickling young garlic shoots
In hot summer, eating pickled garlic bolts is a side dish, which is cool, crispy, sweet and comfortable. In addition, breakfast with porridge, steamed bread and the like is also a good choice.
Pickled garlic shoots, it is best to choose the garlic shoots shown in the above picture. Crispy and delicious.
Exercise 1
Wash and air-dry the young garlic shoots, cut them into sections, put them in an oil-free container, sprinkle with appropriate amount of salt and marinate them for more than one day.
You can eat directly when you eat; You can also add chopped pepper, garlic paste, balsamic vinegar and sesame oil, and mix well to serve. It tastes sour, crisp and tender, and it is very delicious.
Exercise 2
1. Wash the garlic bolt, dry it, cut it into small pieces, sprinkle with a spoonful of salt, marinate it for one and a half hours, and then marinate it in water.
2. Pour soy sauce and vinegar into the pot, add star anise, pepper and fragrant leaves, and bring to a boil. Then pour it into a bowl to cool.
3. Dry the garlic shoots, put them into a clean oil-free container prepared in advance, pour in the cooled seasoning juice, add two slices of ginger, cover them, and seal them for 5 days.
Third, stir-fry garlic seedlings.
As shown in the above picture, garlic bolts (red and thin) are the most suitable for frying, and the taste is particularly good. Fried shredded pork with garlic sprouts is my favorite way to eat! It's delicious, and it's delicious after drinking.
Production steps:
1. Wash garlic bolts, cut into sections, shred carrots, shred soaked black fungus, shred red pepper, and put them on a plate for later use.
2. Clean the pork, shred it, put it in a bowl, add a proper amount of salt, chicken essence, thirteen spices, soy sauce and starch, then stir well and marinate for 5 minutes.
3. Add a little cooking oil and oil to the pot, add the marinated shredded pork, stir-fry until it changes color, and then add garlic slices and continue to stir-fry a few times.
4. Add oil consumption and soy sauce, add side dishes and stir-fry until 70% cooked, then add salt, chicken essence and thirteen spices, stir-fry for a while, and then thicken the water starch to serve.
Besides shredded garlic, there are fried shredded pork, fried bacon and so on, all of which are delicious.
Fourth, steaming method
Mentioning the steaming method of young garlic shoots reminds me of steamed noodles in my hometown.
Steamed noodles are a kind of pasta that I often eat in my hometown. Beans, bean sprouts, garlic sprouts, etc. Can be used to steam noodles. Steamed noodles made of garlic bolts are very popular because of their delicious and unique functions.