need, garlic moss in the fried before you must blanch, garlic moss fiber tissue is very tight, if directly fried, short time is not easy to taste, long time and easy to soften, blanching can destroy the pectin between the fibers, so that fibers and fibers between the gap increases, so that then fried, seasoning is more easy to get into, fried garlic moss eat up will be more flavorful.

Garlic moss blanching is also need to pay attention to, not after the water boiled and thrown into a boil can be, be sure to master the blanching time and temperature, first of all, we prepare a pot of water to boil, and then add a tablespoon of salt and a few drops of cooking oil, and then cut the garlic moss into the water to be open again when the fish, the garlic moss at this time there are 6 ~ 7 mature, the time should be well mastered.

Garlic moss practice

Main ingredient: 200 grams of garlic moss .

Accessories: chili oil 1 spoon, 1 spoon of balsamic vinegar, half a small spoon of sugar, 1 spoon of soy sauce, a little salt, 1 spoon of sesame oil.

Steps:

1, garlic moss washed, the center of the two, the tender part of the cold used.

2, the upper part of the garlic moss into the pot of blanching water, water boiling and then boil for 2 minutes.

3, fish out and put into cold boiled water.

4: Use a toothpick to make several even cuts on the garlic moss and tear it into strips with your hands.

5: Plate the torn garlic moss on a plate.

6: Prepare the sauce: in a small bowl, add salt, chili oil, balsamic vinegar, soy sauce, sugar and sesame oil and mix well.

7: Drizzle over the garlic cloves.

8, finished picture.