Garlic shoots fried meat is a classic dish in Sichuan cuisine, almost every family will do. This dish looks simple to make, but many people make out of garlic shoots is not easy to taste, the color is yellow and black, or shredded meat fried is relatively old. So, how to make this dish to achieve attractive color, garlic shoots flavorful, tender shredded meat? Here are a few tips to share with you, just for reference. After all, I'm just a food lover, please forgive me for my shortcomings!
Ingredients preparation: a piece of pork loin, fresh garlic shoots a number of (garlic shoots try to pick the long thin), half of the red pepper (red pepper is mainly used to match the color), but also with the black fungus, the color of the dishes produced more beautiful.
First of all, the tenderloin is shredded. A trick to shredding is to chill the meat in the refrigerator for half an hour beforehand, then it's easy to take it out and shred it.
Add a pinch of salt, cooking wine, soy sauce, cornstarch, and a few drops of cooking oil to the shredded meat
Grab it with your hands and marinate it for 10 minutes or more
Wash the garlic scapes and slice them into inches
Slice the red bell pepper, and mince the green onion and ginger
A few days ago, I was in the middle of the night in a room full of water. The purpose of putting salt and cooking oil is to blanch garlic shoots to maintain the green color of garlic shoots, which is a technique for blanching green vegetables.
When the water boils, pour the garlic shoots into the water to blanch. Garlic shoots blanching is what I'm going to say a skill. The restaurant fried this dish is generally the garlic shoots over the oil to break the raw, home this is too much trouble, it is recommended to blanch to break the raw. Many people fried this dish is the garlic shoots directly into the pan fried, because the garlic shoots are hard, it is not easy to fry cooked flavor, so the frying time is longer, the result is that the garlic shoots fried, but the color has turned yellow and black, the meat is also fried older, the color of the dish is very unsightly. After blanching garlic shoots, shorten the frying time, so the fried garlic shoots can keep green. In addition, garlic shoots blanching can also remove the residual pesticides, why not?
Garlic shoots blanching time is recommended to be no more than 30 seconds, a long time, fried garlic shoots hairy face, the taste is not good. Personally, I think the fried garlic shoots should taste a little spicy, crunchy texture.
Open the fire, the pan is hot, pour a little cooking oil, shake the frying pan, the oil will be moist with the bottom of the pan.
Then pour it out in a bowl. Generally, chefs in restaurants have this step of moistening the pan, so that the shredded pork is not easy to stick to the pan.
Pour cold oil into the pot, quickly pour in the shredded meat with a spatula and stir fry, stir fry with low to medium heat. The meat is not easy to fry for too long, when the color turns white, put out and set aside.
Pour a little oil into the pot, when the oil is hot, chopped onion and ginger stir fry, pour in garlic shoots, red pepper, shredded meat and stir fry quickly.
Add a small amount of sugar, salt, pepper, soy sauce, chicken essence, pour a little water starch, stir fry evenly out of the pan.
A meat flavor beautiful, color attractive garlic shoots fried shredded meat on the do, with rice, thin rice to eat the most suitable.
A few days ago, I saw the supermarket garlic shoots are very fresh, bought two large, home to do the meat fried garlic shoots, fried out of the garlic shoots crispy, tender, fresh aroma with a slight sweetness, my husband for two consecutive days asked to fry garlic shoots to eat.
First, to make garlic shoots out of delicious, first of all, to pick. Fresh, tender garlic shoots do come out delicious.
1, view. Thick and thin, roots and tips of fresh not wilted, not open, root full of green-white, the upper part of the green color is darker, so that the garlic shoots are more fresh.
2, in line with the first article, you can basically conclude that the garlic shoots are relatively fresh. From the root slightly pinched a little, crisp and easy to break the more tender.
Second, the practice of meat fried garlic shoots. Successful and delicious fried garlic shoots, crisp and tender texture, fresh and salty flavor with garlic shoots itself a light sweetness.
1, garlic shoots cut section blanching. Boil water, put the right amount of salt and vegetable oil, put the garlic shoots blanching. Half a minute or so - this time can remove the spicy flavor of the garlic shoots part, but also to maintain its crisp texture. Then Remove from the water and cool - this step prevents the garlic shoots from being scalded to a soft couch and maintains their crunchy texture.
2, pour oil into the pot, put a star anise, ginger stir fry, put the shredded meat stir fry, stir fry until the oil is clear when pouring a small amount of pepper to continue to stir fry for a few moments, stir fry until the meat is fragrant.
3, the right amount of soy sauce, balsamic vinegar, salt, sesame oil (a little bit can be, you can not put) into the sauce - so that out of a variety of seasonings than separate pot to be fragrant, do not believe you try.
Seasoning sauce along the side of the pan into the - this can effectively stimulate the flavor, evaporate part of the vinegar acidity, stir fry for a few moments can turn off the fire out of the pot.
A few key points:
1, garlic shoots should be blanched, not too long, about twenty seconds can be - not only to remove the pungent flavor of the garlic shoots, but also to maintain its crisp texture.
2, blanching should be immediately fished out into the cool water to pull cool.
3, fried to a short time, because the garlic shoots have been blanched and cooked, as long as the stir-fry for a few moments to let the soup evenly wrapped on the very flavorful.
4, seasonings should be poured along the side of the pan, can effectively stimulate the flavor. This trick basically works for all situations.
I hope my answer can help you.
Garlic shoots, also known as "garlic moss", has sterilization, cancer prevention, blood and many other effects. Crisp and refreshing, quite popular.
In daily life, the common way to eat is garlic shoots fried meat, which is the easiest to do. However, it is more difficult to taste, salt put a little more or not help, shredded meat instead of taste salty.
This requires a trick method, blanch to six or seven cooked and then fried, shiny color, but also easy to taste. Haha ...... today will not introduce garlic shoots fried meat. Prefer to sword to share some unique practices, the key is easy to taste, appetizing rice. Practice for your reference, like you can boldly try, the beauty is very!
Hot and sour garlic shoots shredded
The first step: the main ingredients. Garlic moss washed, cut off the head of the old stalk and tail. Garlic shoot scattered chopped, finger day pepper cut grain, pepper about ten spare.
The second step: garlic processing. After the water boils, put the garlic shoots blanch, about half a minute out, into the cold boiling water to cool down. Then tear into julienne, try to tear a little thin, easy to taste.
Step 3: garlic shoots fried. Pan hot into a little oil, peppercorns under the pan choking incense, fishing out without. Put garlic, finger day pepper, small fire stir incense, pour into the garlic shoots, open large fire stir fry. Stir fry until almost cooked, put a little salt, vinegar, sesame oil, sugar, stir fry evenly to taste.
Garlic shoots fried bacon
1, garlic moss cleaned and cut into five-centimeter segments, blanch spare.
2, bacon steamed and cut into thin slices of uniform size.
3, bacon sautéed in the pan, fried lard. Under the minced garlic, ginger slices, finger sky pepper, choking bacon. Then pour into the garlic shoots, stir-fry over high heat pour poorly uncooked, add salt, soy sauce, chicken powder, pepper seasoning. Stir fry evenly to taste, thicken with water starch, so that the sauce wrapped around the garlic scape. Dispatch the pan and plate to finish.
Stir fry shredded pork with garlic scapes back to answer.
1, 200 grams of pork thighs after the row of acid, cut into uniform shreds, put 2 grams of salt, 3 grams of cooking wine, octagonal cinnamon peel peel Chenpi cumin cumin cardamom Liang ginger sand nuts dahurian dahurica Shannaeu and other matching spice noodles 2 grams of onion and ginger water 5 grams of chicken essence 2 grams of chicken essence, an egg with egg whites, 10 grams of corn starch, etc., all mixed marinate in ten or so minutes.
2, 300 grams of garlic shoots cha cha head cut root, cleaned and cut into 4 cm long section, with boiling water with salt 8 grams, poured in the cut garlic shoots, pay attention to do not cover cover.
3, hot pot cold oil, add 100 grams of oil hot, under the shredded meat sliding fry, shredded meat white with a sliding spoon out, pour out part of the oil, under the marinated drained garlic shoots, stir fry a few times under the next fried shredded meat, stir fry a few times, hooked into a small amount of cornstarch thickening, evenly drizzled into the 10 grams of sesame oil out of the pot on the plate.
Garlic moss is a very strong garlic flavor of vegetables, generally near the root of the section of the more tender, and near the head of the section of the older, so in the selection of the time to pay attention to the head of the fingernail pinch a little bit, if the pinch to be immovable do not buy, because certainly not chewing or very difficult to bite, and is not to buy too thick garlic moss, it may be used with hormone drugs, but it is not a good choice. The drug.
Although garlic moss is delicious, but want to fry well but also not easy, because the surface of the garlic moss is very smooth, not easy to hang flavor, so in the frying time but also have some skills, the most classic garlic moss practice is garlic moss fried meat, but not simply put the meat down to stir fry, and then put the garlic moss down to stir fry and put a little seasoning on the line, so that fried out of the garlic moss is not tasty, the specific method we look at! The specific method we look at.
First of all, the meat sliced, and then with a little soy sauce and cooking wine to marinate, and then put a little starch, garlic moss cut into inch segments, frying pan After the frying pan is hot, put a little oil, the first garlic moss in the pan on high heat stir fry for about a minute, so that the garlic moss to reach five or six ripe, and then garlic moss out of the sheng, and then put some oil, under the meat slices fried five or six ripe and then put the garlic moss, and then stir fry for a minute, put soy sauce, salt and a little sugar, and then put a moderate amount of water, and then put some water, and then put the garlic moss in the pan.
Because the garlic moss and meat can not reach the degree of maturity at the same time, so you have to fry the garlic moss, and then fry with the meat on it, must be in the frying of some soup, and then thickening, so that the flavor hangs in the garlic moss, because the garlic moss itself does not absorb the taste of this to pay attention to it.
I hope this helps.
Garlic moss whether fried or mixed to eat are incredibly delicious, and my family is partial to "pickled garlic moss" which is also the favorite of many northern families, simmering a little rice porridge with a few pickled vegetables a dinner so pass, although not exquisite, but also ate comfort, which pickled garlic moss must be the first choice of the pickled vegetables, the practice is very simple and belongs to the kind of quick-handed dish. Very simple belongs to the kind of fast food. Like the relatives must try to see Oh ~
Nutritional value
Garlic moss skin is rich in fiber, can stimulate the colon defecation, regulate constipation. More consumption of garlic moss can prevent the occurrence of hemorrhoids, reduce the number of recurrence of hemorrhoids, and have a certain therapeutic effect on mild to moderate hemorrhoids.
Eating efficacy
01
Bactericidal effect
Garlic moss contains chorine, its bactericidal ability can reach one-tenth of the penicillin, the pathogenic bacteria and parasites have a good killing effect, can play a role in preventing influenza, to prevent the wound from infecting and the efficacy of insect repellent.
02
Prevention of coronary heart disease, atherosclerosis, lipid-lowering and other effects
Garlic clover is rich in vitamin C has a significant lipid-lowering and prevention of coronary heart disease and atherosclerosis, and can prevent the formation of blood clots. It protects the liver, induces hepatocyte detoxification enzyme activity, can block the synthesis of nitrosamine carcinogens, thus preventing the occurrence of cancer.
Eating garlic moss notes
1. Garlic moss is mainly used for stir-frying, or as a topping. It should not be overcooked, so as not to destroy the chorine and reduce the bactericidal effect.
2. Poor digestion is best eaten garlic moss; excessive consumption of garlic moss may affect vision; garlic moss has a protective effect on the liver, but too much consumption is instead of damage to the liver, may cause liver dysfunction, so that liver disease aggravated.
3. Garlic moss is not suitable for eating with diyang, heshouwu, honey and scallions.
| Pickled Garlic Scapes |
by Handsome Kitchen
Ingredients
Main Ingredients: 250 grams of garlic scapes
Side Ingredients: Salt 4 grams; Soy Sauce 50 grams; Oil The first is to make sure that you have a good deal of time and money to make sure that you have a good deal of time and money to make sure that you have a good deal of money. not to speak of can also be pickled together, salt more than half a spoonful of 4 grams or so, pepper 1 small spoon dozen
3. preservation box loaded with cut garlic shoots plus salt and pepper marinade for 30 minutes, with salt to remove the water in the garlic shoots; take a clean bowl, add 50 grams of soy sauce, 50 grams of vinegar, 10 grams of sesame oil, oil splash chili pepper 2 spoons, do not eat spicy can not add oil splash chili pepper, to the above-mentioned Seasonings blended into a bowl of juice
4. pickled garlic shoots, take a part of the bowl of juice into the marinade for more than 2 hours can be eaten, garlic shoots do not add a one-time finish, add to the garlic shoots did not over the bowl of juice can be eaten this time and then add the garlic shoots pickled in salt to the bowl of juice to go into the marinade into the flavor, after the loss of salt pickle garlic shoots water, again after the bowl of juice marinade to absorb the seasoning into the flavor, eat not finished! Note that in the refrigerator to save
Now is the season to eat garlic moss, a lot of fresh and tender garlic moss on the market, the price is quite cheap, you can often buy to eat. In addition to cold, more delicious practices, look over
Garlic shoots are the most common and the most delicious ingredients in the spring, its taste is sweet, loved by everyone, people around the country with its fried shredded pork, the north with garlic shoots fried eggs, Sichuan garlic shoots bacon and so on are very characteristic. I have also eaten a unique flavor of garlic shoots buns, the flavor, although delicious, but still a little subversion of my food view.
I'll introduce you to the standard garlic shoots shredded pork
Ingredients name weight Ingredients name weight
Pork rump 100g Wine 2g
Garlic 100g Soy sauce 2g
Pixian bean paste 10g Fresh broth 12g
Salt 1g Water starch 12g
Flavor 1g Salad oil 30g
Pixian bean paste 10g Fresh broth 12g
Salt 1g Water starch 12g
Flavor 1g Salad oil 30g
Second, the production process:
1, knife processing Pork cut into two thick silk, garlic clover cut into 4 cm long section.
2, prefabricated processing The garlic moss into the boiling water blanching to break the life, fish out with clear water to cool drained water to be used. (This frying method is to ensure that the garlic shoots mature the most convenient way, the practice at home is to stir fry slowly over medium-low heat, without blanching)
3, the official cooking 1, shredded meat into a container, with 1g of soy sauce, 1g of cooking wine flavor, and then 6g of water starch mixing syrup to be used.
4, the refined salt, monosodium glutamate, soy sauce, cooking wine, fresh broth, water starch into flavor sauce.
5, the pot into the salad oil, high heat heating to 180 into the shredded meat frying seeds white, under the bean stir fry color, then add the garlic moss stir fry, the taste of the sauce into the pot to stir fry, until the starch paste collect juice bright oil, into the basin that is into the dish. (The best way to ensure that the garlic shoots are flavored is to thicken the sauce properly, so that the sauce is wrapped around the garlic shoots, easier to stick taste)
Third, production characteristics:
color: brown-red
shape: silky, full, tight juice and bright oil
taste: tender, crispy
taste: salty and slightly spicy, rich flavor
key reminder: The tenderness of garlic shoots is very critical, in the process of choosing garlic shoots should pay attention to the head of the old and tender, processing should be too old garlic shoots thrown away, garlic shoots shredded meat in order to taste in the process of putting a little soy sauce in the code flavor.
Garlic shoots how to fry flavor, and garlic shoots how to fry easy to cook, this is a lot of food lovers care, the following leaves according to their own experience.
First, the choice of garlic shoots.
When you go to sell garlic shoots, you must look at the tenderness of the garlic shoots and freshness, you can pinch it with your hand, not easy to pinch the move as far as possible not to choose, you can also break a little tender garlic shoots are more brittle, easy to break, and to look at the freshness, put a long time is not fresh, dehydrated, affecting the taste.
There are some wheat fine garlic shoots, tender and fine garlic shoots, fried out easy to taste and easy to cook. And very easy to taste and especially easy to cook can do minced meat garlic shoots.
Cut the garlic shoots into very small segments, like minced pork and pickled beans.
In order to be more flavorful, you can also add some pickled beans, so that a mixture, very flavorful, yo, very next meal a dish, in order to match the color of the flavor, but also put the red pepper.
Ingredients: garlic shoots, sour cowpeas, red pepper, ginger, bean paste, minced meat, oil
Processing of ingredients, garlic shoots, sour cowpeas, red pepper, are cut into small particles.
For the sour cowpeas, see the recipe for "Sichuan Pickles" in my public post "Ye Zi De Xiao Chef".
In a pan, add oil and sauté the ginger and bean paste, then add the minced meat.
Then add the three granular ingredients and stir fry. Because the sour cowpeas and other ingredients mixed with the bean paste, so the salt is not necessary to add, other seasonings are not necessary, very flavorful.
Garlic scapes can also be cold: hand-torn garlic scapes
Stir-fry the water until cooked
and then torn
and then according to their own tastes to make a sauce
pour sauce can be
You can also make pickled garlic scapes.
The congee is a godsend
You can check my public number for more details on how to do this.
Fried garlic moss flavor, mainly refers to the "salty", salt flavor. Stir-fried garlic moss, itself not into the salty flavor, relying on the side dishes into the flavor, garlic moss after the entrance and then from the partner to get the salty taste.
Figure out this reasoning, do the garlic moss is easy. For example, garlic moss fried shredded pork, garlic moss scrambled eggs, are partner into the flavor. So there is a difference when eating, the best garlic moss and meat accompanied by the entrance. If the garlic alone, the flavor will be much lighter.
Give an example of scrambled eggs with garlic. Home practice first fried eggs, hot pan hot oil poured into the egg batter, fried to both sides of the golden brown, and then to the garlic moss, then you have to give salt, and bright and brilliant point of water, salt is absorbed by the eggs, water vapor also let the garlic moss quickly cooked. Of course there will be a little salty flavor on the garlic moss, just not inside.
Plus a garlic moss fried shredded pork. Lean meat shredded first cooking wine salt starch grasp marinade for a while, warm oil sliding open shovel up. Then stir fry garlic moss, discoloration to the shredded meat, this time to give salt, pour a little soy sauce, bared a few times, but also salt are collected by the shredded meat, garlic moss only stained with a little salty flavor.
Mango Jun grandfather: garlic shoots fried meat, spring garlic shoots should be so loaded on the plate
Garlic shoots, also garlic moss, some areas of the South called garlic shoots. It is a flower stem drawn from garlic, one of the vegetables that people like to eat. Garlic shoots in our country is widely distributed, north and south are planted all over the world, is China's current vegetable refrigeration industry, the largest storage capacity, the longest storage period of one of the vegetable varieties. According to information, garlic shoots contain chorine, its bactericidal ability can reach one-tenth of penicillin, pathogenic bacteria and parasites have a good killing effect, can play a role in preventing influenza, to prevent wound infections and the efficacy of insect repellent. Garlic shoots contain allicin, allicin, can inhibit the growth and reproduction of staphylococcus aureus, streptococcus, dysentery bacillus, E. coli, Vibrio cholerae and other bacteria.
Cut into pieces
Cut some chili peppers
Start a frying pan, put in some peanut oil
Add garlic scapes, chili pepper pieces
Slightly stir-fry, then put down the salt
Stir-fry until snapped
Stir-fry until snapped
Remove and set aside
Shred the fresh pork and chop the ginger
Put the shredded meat and ginger in a bowl, add cornstarch
Add soy sauce
Stir quickly
Add to the pot
Scatter the shredded pork
Stir the meat. >
Sauté
Sauté
Sauté
Add garlic scapes
Sauté
Sauté
Sauté
Remove from the pan
Take a look~~