Garlic moss is a common vegetable in the family, which contains many vitamins and some minerals, and is rich in vitamin C and cellulose, which is beneficial to increase intestinal peristalsis. Stir-fried pork not only makes the nutrition more comprehensive, but also facilitates the absorption of minerals in garlic moss. Small garlic is less spicy than garlic, and its garlic flavor can increase the flavor of dishes, so it is more acceptable to people. How should garlic moss be scalded? Boil water in a pot and it will boil. Quickly put the chopped garlic moss into boiling water. Boil and blanch for one minute or less at most. Immediately after taking out, rinse and cool with cold water to make the blanched garlic moss green, crisp and delicious.

Fried meat with garlic moss

Ingredients: garlic moss, pork tenderloin, salt, onion, monosodium glutamate, soy sauce, cooking wine and starch.

Step 1: Wash garlic moss and cut it into 2cm pieces. Wash pork tenderloin, cut it into shreds or slices and put it in a bowl.

Step 2: Pour a little soy sauce, cooking wine and a little starch into a bowl and fully grasp it with your hands.

Step 3: Boil the water in the pot, boil the water, put the chopped garlic moss in, take it out in less than a minute, and rinse it quickly with cold water for cooling.

Step 4: Boil the oil in the pan, and pour the marinated shredded pork into the pan when the oil temperature is 60%. Stir-fry pork and turn it into white wine.

Step 5: Leave the base oil in the pot, add the onion and stir fry, then pour in the roasted garlic moss and stir fry a few times, and then get out of the oven. At the same time, add the fried shredded pork and stir fry quickly over medium heat. Finally, add salt and monosodium glutamate to taste, stir well, take out the pan and plate.

Tips Boiling the garlic rack can keep it crisp and green, fry it for a short time and make it easier to taste. Squeeze shredded pork, add egg white and starch, grasp it well, and keep it smooth and tender during cooking. If you like garlic, you don't need to blanch it, simply stir-fry it or marinate it directly with salt, which can keep its original flavor and nutrition. Suitable for long-term consumption.

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