2. Reason: Water kept the color and crispness of garlic surface to the maximum extent, and reduced the loss of vitamin C to some extent. Adding salt and cooking oil can prevent garlic moss from turning yellow easily when blanching, and supercooled water can keep the crispy taste of garlic moss.

3. Cut the garlic table and blanch it first.

4. First, clean the garlic table and cut it into sections. Boil the water in the pot, add a spoonful of salt and cooking oil and stir. Then put the cut garlic table in water for 3 minutes, pick it up and soak it in cold water for a while.

5. Put the chopped garlic moss on the plate for later use;

6. After frying, fry the garlic seedlings in the pot;

7. After frying for 3 to 5 minutes, add seasonings such as spicy chicken, add a little water, season after boiling, and take out the pot.