Garlic moss is a good thing. Its bactericidal effect is the same as that of garlic, and even reaches one tenth of that of penicillin. But as a kind of food, it has no other side effects of penicillin, and because it contains a lot of minerals and trace elements, it can improve immunity if eaten regularly, and it can nourish the liver if eaten too much.
Garlic moss is not only nutritious, but also crispy and delicious. A simple pickled garlic moss can make me eat several steamed buns.
Let me introduce several methods of garlic moss to you, which are simple and easy to learn. If you like garlic moss, let's try it together.
One: pickled garlic moss
This kind of food is simple to make, sour and crisp to eat, refreshing and delicious, and will not go bad for half a year.
Ingredients: garlic moss, millet pepper and garlic.
Ingredients: salt, soy sauce, soy sauce, sugar, salt.
1. Prepare about 2 kg of garlic moss, remove the tail of garlic moss, and then put it in a basin for later use. Prepare a few millet peppers in the basin, add a few garlic grains, then wash them with clear water, and then put them in a basket to control the water for later use.
2. After the garlic moss is dried in the sun, cut it into 3 cm long sections, put it in the pot, then add 5 g of salt, stir it evenly in the pot, and set aside for pickling 15 minutes.
3. Prepare a few pieces of garlic, cut them into pieces, put them into a bowl, cut four millet peppers in the middle, put them together with the garlic pieces, add 50g soy sauce, 10g soy sauce, 15g sugar and 30g salt, and stir with chopsticks to melt the ingredients.
4./kloc-After 0/5 minutes, control the pickled water in the garlic moss, then squeeze out the residual water in the garlic moss by hand, put it in a glass jar, pour in the juice just prepared, seal it and put it in the refrigerator, and eat it after 24 hours.
Two: scrambled eggs with garlic moss
Simple and easy to learn, the crispy garlic moss with delicious eggs is simple and delicious, and the nutrition is very balanced.
Ingredients: garlic moss, eggs and green onions.
Seasoning: salt, thirteen spices and balsamic vinegar.
1. Prepare a handful of washed garlic moss, cut it into two-centimeter-long sections, put it in a pot for later use, take a small pot, beat in five eggs, add 1g salt to taste, add 0.5g of thirteen spices, remove the fishy smell with a few drops of balsamic vinegar, stir it evenly with chopsticks and break it up, cut half a onion into chopped green onion, and put it in a small pot. When the ingredients are ready, we will start eating.
2. Boil water in the pot. After the water boils, add garlic moss, push it a few times with a spoon, blanch it for about one minute and pour it into a colander to control the water.
3. Add a little cooking oil to another pan, add chopped green onion and stir-fry, then pour in garlic moss, stir-fry a few times, add 2g salt, pour in egg liquid, pour in a little bright oil from the pan, stir-fry with a spoon, shake the wok to heat the eggs evenly, fry until the eggs are golden on both sides, and then turn off the fire and plate. Ok, this nutritious and delicious scrambled egg with garlic moss is ready.
Three: Fried shredded pork with garlic and fungus.
It has the fragrance of meat and vegetables, is rich in nutrition and delicious, and is a delicious home-cooked snack.
Ingredients: garlic moss, fungus, red pepper, ginger, shallots, dried red pepper, starch, eggs and pork.
Seasoning: salt, pepper, sugar, oyster sauce, soy sauce, cooking wine, soy sauce.
1. Prepare a handful of washed garlic moss, cut it into 4cm long pieces and put it in a basin for later use. Remove half of the pulp from red pepper, cut it into long strips and put it with garlic moss. Take a handful of fungus soaked in advance, cut the big one into small pieces and put it in a basin for later use. Slice a piece of lean meat, then cut it into filaments, put it in a basin, add water and grab it evenly.
2. Add salt 1g, pepper 1g to the base flavor, light soy sauce a proper amount, light soy sauce a few drops for coloring, grab and mix evenly by hand, let the shredded pork fully absorb the seasoning, then add an egg white, stir evenly, and add the egg white to form a protective film on the surface of the shredded pork to make it more smooth and tender.
3. Then add a proper amount of corn starch and stir well. Adding starch can lock the moisture in the shredded pork and marinate it aside 10 minute. Cut a small piece of ginger into shredded ginger, put it in a pot, cut an onion into oblique slices, put it together with ginger, and add a few dried red peppers for later use. When the ingredients are ready, we will start the next operation.
4. Pour the cooking oil into the pot. When the oil temperature reaches 30%, add the marinated shredded pork and stir with a spoon to make the shredded pork evenly heated. After 20 seconds, add garlic moss, fungus and lubricating oil/kloc-0.5 seconds, pour out the oil control, leave a little base oil in the pot, add onion ginger and dried red pepper to stir fry until fragrant, add garlic moss, fungus and shredded pork, and stir fry quickly for a few times.
5. Pour a little cooking wine to remove fishy smell, add a little water to start seasoning, add 2g salt, 1 g pepper, 1 g sugar, 3g oyster sauce, 5g soy sauce, stir fry quickly and evenly, melt seasoning, hook in a little thin sauce, stir fry a few times, pour in a little bright oil, simply turn it evenly, then turn off the fire, and put it on a plate.
Four: Sauté ed sausage with garlic moss.
Sausage-colored sausage tastes fat but not greasy, fresh and delicious, and has the functions of appetizing, dispelling cold and helping digestion, which is just complementary to garlic moss that promotes blood circulation and tonifies deficiency. They eat at the same time, fat but not greasy, refreshing and delicious, and salty and light.
Ingredients: garlic moss, sausage, garlic, pepper, dried red pepper, ginger.
Seasoning: salt, sugar, pepper, cooking wine, oyster sauce.
1. Prepare a few sausages, put them in a dish for later use, boil water in the pot, put them in cold water, add a little cooking wine to remove fishy smell, cook them on low heat for about 10 minute, cook the sausages, cut a handful of washed garlic moss into 3cm long pieces, put them in a basin for later use, cut a piece of ginger into ginger slices, put them in a basin, and cut a few pieces of garlic into garlic slices.
2./kloc-After 0/0 minutes, take out the sausage, put it on the chopping board, cut it into pieces with a knife, and put it in the basin. After all the ingredients are ready, we will start the next operation.
3. Boil water in the pot and add a little vegetable oil. This step is to increase the brightness and color of the ingredients. After the water is boiled, add the garlic moss, turn it over with a spoon several times, let the garlic moss be heated evenly, blanch for about one minute, and then pour out the water. This step is to reduce the cooking time of garlic moss in the pot.
4. Add half a spoonful of cooking oil to another pot, add ginger, garlic, pepper and dried red pepper to stir fry until fragrant, then add sausage, stir fry a few times, add 3g oyster sauce, stir fry and melt.
5. Pour in garlic moss and stir fry twice. Remove the fire from the pan and start seasoning. Add salt 1g, sugar 1g, and pepper 0.5g, pour a little cooking wine from the side of the pot, evaporate the smell of the sausage by the pot gas, stir fry quickly 10s, pour a little bright oil, and simply turn it evenly.
Five: Fish noodles, garlic and shredded pork.
The first four are vegetables, so this one will share a pasta with you.
Ingredients: noodles, garlic moss, pork, shallots, ginger and green peppers.
Ingredients: cooking oil, cooking wine, salt, pepper, sugar, soy sauce, soy sauce, chicken essence, oyster sauce and sesame oil.
1. Prepare about one catty of fine noodles, a handful of garlic moss and three ounces of pork. First, remove the garlic cover, clean it with running water, and cut it into two centimeters long sections and a piece of pork. First separate the fat from the thin, cut the fat into slices, and cut the lean into thin slices, then cut into thin strips, and put them into the pot together.
2. Cut a little food below, cut two shallots into chopped green onion, pat a small piece of ginger flat, cut it into Jiang Mo, put it with chopped green onion, cut a piece of green pepper into shredded green pepper and put it into the pot together.
3. Add cooking oil to the pot, first stir-fry the fat, stir-fry the meat slices, pour in lean meat, add a little cooking wine to remove fishy smell, then pour in onion ginger and small ingredients, then pour in garlic moss, stir-fry for a few times, and then start seasoning.
4. Add 5 grams of salt, a little pepper, a little sugar to taste, a little soy sauce, a few drops of soy sauce to color, stir fry evenly over high fire, add a bowl of water, cook for three minutes, and then add a little chicken essence, oyster sauce and sesame oil. Now the soup is ready.
5. Start the pot again, add water and start the noodles below. After the water boils, add noodles and copy them with chopsticks several times to avoid adhesion. After boiling, add a little water and order. As the saying goes, "three rolls of jiaozi, two rolls of noodles", we need to order twice and cook for a while.
6. When the noodles are cooked, turn off the fire and take them out. After cooling with cold water, put it in a bowl. You can eat them and pour the soup. Now the noodles are ready.
As the saying goes, eating noodles without garlic loses half the taste. Eat a little garlic cloves, and now a bowl of noodles is hot, which tastes very refreshing.