There are many ways to eat garlic moss, such as boiling, pickling, fried noodles and so on. Let me focus on the following points:
1: Cooking:
Stir-fried dishes with garlic moss, such as "scrambled eggs with garlic moss", "shredded pork with garlic moss", "shredded squid with garlic moss" and "fried bacon with garlic moss" are all our common classic home-cooked dishes, especially the fried meat with vegetarian dishes, which makes the garlic moss covered with gravy and delicious.
The practice of "Fried Bacon with Garlic Moss": First, wash and cook the bacon until it is 80% cooked, then slice it, then stir-fry the bacon in a hot oil pan, add garlic moss after the bacon is transparent, stir-fry until it is even, and finally add a proper amount of soy sauce, sugar, salt and a little water, and stir-fry until it is even. This plate of bacon is transparent and shiny, and its color is bright. It tastes thin but not stuffed, fat but not greasy. Although garlic moss is not very delicious, it complements salty bacon, and it is just salty, but it is still not enough to eat. [If garlic moss is blanched before frying, it can destroy pectin between fibers and increase the gap between fibers, so garlic moss is easier to taste; In addition, it can keep the garlic moss green. Interested friends may wish to give it a try. ]
2. Stir-fried minced meat with garlic moss
In addition to cooking can make rice suffer, garlic moss can also be directly made into bibimbap artifact.
The method of "stir-frying minced meat with garlic moss": stir-fry minced meat in hot oil until the color turns white, and then pour in appropriate amount of bean paste, soy sauce, oyster sauce and salt; Add chopped garlic moss and stir fry, then add a little salt to serve. This dish is simple to cook and tastes thick, fragrant, crisp and sweet. Kill a few bowls of rice in minutes ~
3. Pickled garlic moss:
After this period of time, the garlic moss in this season will be sold on the market, and the freshness and taste will be discounted. Therefore, smart people will try their best to pickle fresh garlic moss as a side dish in autumn and winter, which is also highly recommended.
The practice of "pickling garlic moss": wash fresh garlic moss, control the moisture, cut it into inches, add a little salt and marinate for more than four hours to kill the moisture in garlic moss. Sit on the fire, add balsamic vinegar and light soy sauce to the pot according to the ratio of 1: 1, add a little water, add a few star anise and a handful of pepper, burn and cool. Then put the garlic moss into a pot without water and oil, pour in the juice, then pour in a little white wine, cover it, and you can eat it after half a month. The longer the pickling time, the lighter the spicy taste of garlic moss and the crisper it tastes.