Garlic moss, also known as garlic. It is a flower stem extracted from garlic and is one of the vegetables often eaten. Garlic moss is widely distributed in China, and it is cultivated 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.
Garlic moss is mainly used for cooking or making ingredients. When frying garlic moss, you can wash it first, cut it into 3 cm long pieces, blanch it in boiling water to remove the spicy taste, take it out and let it cool, and then fry it for about three minutes to eat, so as to maintain its green color and sweet taste. But if you don't blanch in advance, you need to fry the garlic moss for five to eight minutes, otherwise the raw garlic moss will have a slightly spicy taste and the taste is not as good as that of the blanched garlic moss.
Garlic moss recipe
1, cold hand-torn garlic moss: the garlic moss is picked and washed in old terrier, and the garlic is chopped into pieces. Boil the water in the pot until the water begins to bubble, and then blanch the garlic moss for half a minute. Quickly pass cold water and put it in cold water for five minutes. Tear into filaments by hand, and control the water to dry. Finally, add garlic, soy sauce, aged vinegar, salt, chicken essence and Chili oil, and stir well to serve.
2, garlic moss fried meat: pork belly washed, sliced, slightly marinated with seasoning. Heat two tablespoons of oil, stir-fry the sliced meat over high heat, and serve when the sliced meat turns white. Go to old terrier, wash and cut into small pieces; Slicing Zanthoxylum bungeanum, removing seeds, and cutting into thick shreds; Stir-fry garlic moss with two spoonfuls of oil, add seasoning, and add shredded pepper. Pour in the sliced meat and stir-fry until the soup is dry.