The fiber structure of garlic moss is relatively tight, so it is not easy to taste directly, and it is easy to soften when fried for too long. If you blanch garlic moss with water before frying, you can destroy pectin between fibers and increase the gap between fibers, so it is easy to taste after frying.
In addition, most garlic moss sold in the market is refrigerated and fresh. In order to enhance the fresh-keeping effect, preservatives and other drugs will be sprayed. Before frying garlic moss, you can remove preservatives and other pharmaceutical ingredients, which will make it safer and more reassuring to eat.
Therefore, whether from the perspective of taste or safety, it is more scientific and reasonable to blanch garlic moss before frying.
How to fry garlic moss?
Boil the pot with water, then add some salt or a few drops of cooking oil, then pour chopped garlic moss for a while, then take it out of the pot, let it cool in cold water, drain it a little, and fry it in the pot.
Adding salt and cooking oil can prevent garlic moss from turning yellow easily when blanching. Too cold water can keep garlic moss crisp. The most important thing is to remember not to burn it for too long. If the scalded garlic moss becomes soft, it won't taste good.