Most people like to stir-fry dishes, stir-fry meat or dice and stir-fry pickles together. In recent years, it is also a good way to eat garlic moss in cold sauce, but I personally prefer the popular practice in Hunan and Hubei, that is, frying with bacon, generally frying with gray meat in Hubei, and generally using smoked black bacon in Hunan, which is more fragrant.
Garlic moss is a flower stem extracted from garlic, which has a certain garlic flavor, but it is not as choking as garlic and tastes crisp. In addition, garlic moss is also rich in nutritional value, rich in vitamin C and cellulose. What's more, garlic moss contains capsaicin, and its bactericidal ability can reach one tenth of that of penicillin.
List of ingredients: garlic moss 300g/ 10 dried pepper/appropriate amount of salt /35ml rapeseed oil.
2 tbsp aged vinegar/1 tbsp soy sauce/1 tsp sugar/1 tsp chicken essence/1 tsp pepper powder/1 tsp sesame oil.
Cooking steps: remove the head and tail of garlic moss, cut dried pepper into small pieces, boil water in a pot, wash garlic moss, put it in the pot for 3 minutes, take it out, soak the picked garlic moss in cold water for 1 minute, tear the cooked garlic moss into filaments, add salt, chicken essence, sugar, aged vinegar, soy sauce and sesame oil to make a sauce, and pour the prepared sauce into it.
If I want to fry a bowl of garlic moss, my secret recipe is to dry it first, dry the water in the garlic moss, and then fry it with oil and other ingredients when the garlic platform fades. This will make the garlic moss softer and more delicious, unlike many people who either directly fry in the pot and add a bowl of water. This will not only make garlic moss taste like a sandwich, but also make it taste like a sandwich. So if you want cooked food to be tasteless, you must remember-dry fry first!