There are many people in the circle of friends who post three meals a day. Among the stir-fry dishes, the one I see the most is stir-fried garlic sprouts. This may be because garlic sprouts are affordable and can be stored for a long time. The handful of garlic sprouts I bought still looks quite fresh. Stir-fried garlic moss seems very simple, but many people either don’t taste it after frying it, or the color of the stir-fry is dark and makes them unappetizing. Today I will share a way to stir-fry garlic moss, which is emerald green, does not change color, and is crispy and more delicious:
How to make delicious stir-fried garlic moss: 1. Clean the garlic moss and cut it into sections about 3 cm long. Cut the pork belly into thin slices and set aside. 2. Add an appropriate amount of water to the pot, and after it boils, add 3 grams of salt and a few drops of cooking oil, then add the chopped garlic moss and blanch it. When the water boils again, immediately remove the garlic moss and cool it in boiling water for later use. . 3. Heat up another pot and add an appropriate amount of cooking oil. When the oil temperature is 60% hot, pour in the sliced ??pork belly. Fry the meat slices until they change color. Add the blanched garlic moss and stir-fry over high heat for 20 seconds. Then add an appropriate amount. Season with salt and soybean paste, then turn up the heat again and stir-fry for 15 seconds, then turn off the heat and serve on a plate. It's delicious! ?
1. When frying garlic moss, do not cut it completely and fry it directly. You need to blanch it before frying. This is because the fibrous tissue of garlic moss is very tight. If you fry it directly after cutting it, the frying time will be too short. It is easy to taste. Over time, the garlic moss will become soft and discolored. Blanching it can destroy the pectin between the fibers and increase the gap between the fibers. This way, when we fry it again, the seasoning will penetrate more easily. , the fried garlic sprouts will be very tasty. In addition, adding salt when blanching can make the garlic sprouts absorb the flavor in advance, and adding oil when blanching can make the fried garlic sprouts more green!
2. If you want to stir-fry the garlic sprouts to be green and not discolor, time and heat are also very important. The time for blanching and frying the garlic sprouts must be mastered. The correct method for blanching is to boil the water in the pot and then put it in. Add the garlic moss, and when the water boils again, immediately take out the garlic moss. The garlic moss will be more crispy after being soaked in cold boiling water! The blanched garlic sprouts are already 6 to 7 years old. It doesn’t take too long to stir-fry them in the pan. Stir-fry the garlic sprouts over high heat for a few seasonings before serving. In addition, be sure to pay attention to the appropriate high-fire stir-fry for garlic sprouts. Stir-fry the garlic sprouts over high heat. , the moisture is not lost, and it tastes crisp and delicious! If the oil temperature is too low, the garlic will not taste good, and the fried garlic will be old, soft, dark in color, unsightly, and not tasty!
3. You don’t need to add too many seasonings when frying garlic sprouts. The combination of garlic sprouts and soybean paste will make the stir-fry taste particularly fragrant! Because soybean paste is added, be careful when adding salt. Just a little, but don’t make it too salty!
Sauteing garlic sprouts seems simple, but it turns out there are skills. Learn how to make it from the chef, and it will keep the green color and taste better! I learned this method of frying garlic sprouts from my cousin who is a chef in a restaurant. It is simple and practical! Friends who like to eat garlic moss can try it.