The necessary conditions for garlic moss to be delicious are tasty and oily; Usually, the reason why our fried garlic moss is not delicious is that it is not delicious, and fried garlic moss must be delicious with oil, preferably animal oil. Why is the fried food in the restaurant more delicious than what we often fry?
Let me talk about the restaurant's practice first. Basically, restaurants use oil (stir-fry) or blanch, that is, stir-fry garlic moss a little or scald it with boiling water. One is to cook vegetables quickly, and the other is to better keep the color of garlic moss unchanged. Of course! There are many methods of frying, because frying can remove the odor of garlic moss and make the garlic moss skin firm, fixed color and dry.
So we think it's better to eat in a restaurant. This kind of practice is definitely not advisable at home, and it is too greasy to say that it costs oil. What about drowning? The common practice is blanching, but blanching will lead to nutrient loss, so what is the best way to fry garlic moss? I think dry frying is better, because the effect of dry frying is similar to that of frying, which can make the garlic moss skin tight and dry in shape and smell.
"Dry frying" means frying, which has the characteristics of dry fragrance and soft glutinous. Because garlic moss epidermis has long fiber effect, dense tissue structure and more water, it is most suitable to evaporate its water by frying, so as to achieve soft and dry effect. It should be noted that cooking generally requires a small fire. Stir-fry with a shovel, and add a little water to stir fry to prevent the bottom from burning.
Fried garlic moss is not delicious, and it needs a little meat to give full play to its fragrance, such as pork belly, lean meat and chicken offal. There is a saying that "garlic is hidden in meat". It seems a waste to fry this garlic. Garlic moss oil is delicious, so pork belly is the best match, and the two match each other; Pork belly absorbs a strong garlic flavor, highlighting the meat flavor; As a result, garlic moss absorbed the "fat" fried by "pork belly", and a unique fragrance naturally produced, and then seasoned, it formed a "fresh fragrance."
Sauté ed pork belly with garlic moss
Ingredients: 250g garlic moss, 200g pork belly, a little ginger.
Seasoning required: salt, sugar, oyster sauce, a little soy sauce.
(1) Cut garlic moss into small pieces and wash it; Scrape the skin of the pork belly, wash it and cut it into thin slices.
(2) Heat the pan, add a little oil pan, turn to low heat, add pork belly and ginger slices, fry pork belly until the oil is dry, add a little soy sauce and oyster sauce, and then take it out of the bowl for later use.
(3) After dumping the fried pork belly, wash the pot again, add a little oil while it is hot, and then stir-fry the chopped garlic moss with low heat. When the water is too dry, you can add a little water and salt, and stir-fry the garlic moss until it is fragrant and tight.
(4) After the garlic moss is fried, pour the previously fried pork belly into the oil juice and stir fry, then add a proper amount of white sugar and oyster sauce, and stir fry continuously over medium heat.
Tips
Pork belly is fried separately mainly to prevent the meat from being too firewood and garlic moss from being tasty, so when frying, add a proper amount of salt to fry the pork belly thoroughly, and then fry the pork belly again to absorb each other's taste; If the taste is not enough, add a little soy sauce to make up the taste. Oyster sauce is the umami taste, and white sugar mainly plays the role of "neutralization".