It is good to blanch fried garlic moss.

When frying garlic moss, should it be blanched? Many people do it wrong, no wonder it is not flavorful, poor taste. Garlic moss blanching good because garlic moss fiber tissue structure is relatively tight, direct frying is not too easy to taste, frying time is too long and easy to fry soft.

So blanch the garlic moss before frying, you can destroy the pectin between the fibers, so that the gap between the fibers and fibers increased, so that it is easy to fry again to taste.

Garlic moss, also known as garlic mill. It is the flower stem drawn from garlic, one of the vegetables people like to eat. Garlic moss is widely distributed in China, north and south of all over the plant, is the vegetable cold storage industry in the storage capacity of the largest, longest storage period of one of the vegetable varieties.

How to choose garlic:

1, first of all, we buy garlic when the first glance is its color, the freshness of the vegetables and its color has a direct link, in the purchase of garlic need to pay attention to, the color looks brighter and bright, and present emerald green this is the fresh garlic.

2, in our careful observation of the color of his appearance at the same time, we should also pay attention to the tip of the garlic clover, fresh garlic clover tip and garlic clover rod is the same, are showing bright green, there will not be much difference. If you see the color yellow, such we can not buy, because it is not fresh, eat is not delicious.

3, we all know that he is a root of garlic, he is a product of garlic, in the purchase of the normal garlic thick and thin very uniform, will not be too thick, if especially thick garlic estimated that has grown old, eat up the taste will be very poor.

Not too fine, then it is just grow out, not mature, eat up is no garlic flavor, basically no nutritional value, so we have to pick the uniform thickness, so it is the best quality of garlic moss.