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Do I need to blanch before frying garlic moss? Why?
In this place, we usually start eating garlic seedlings in the twelfth month. In the southern city, garlic moss is called garlic sprout. At this time of year, garlic seedlings are frequent visitors to my home, and this delicious dish is served almost every day. When eating, my mother often said that it is good to eat more garlic seedlings, and sterilization can also prevent colds. In my family, the usual practice is relatively simple, either fried garlic sprouts with bacon or pork belly with garlic sprouts. Fresh garlic moss cooking, besides cold salad, is cooking, scrambled eggs, fried pork. However, it is best not to bleach. Because what you eat is the flavor of the season. After scalding, the taste is gone, and the vitamins are gone, which is not worth the candle. ?

Practice: Wash garlic bolts and cut them into 2-3 cm pieces. Chop garlic and pepper, put them in a bowl, add a little salt, monosodium glutamate and sesame oil to make garlic juice, add water to the pot, add a little salt and cooking oil after boiling, blanch garlic for about 65,438+00 seconds, take it out and drain it, and put it on a plate. Pour the garlic juice on the garlic seedlings and stir well. Stir-fry in the restaurant, the oil temperature is 50% hot, add garlic moss for one minute, take it out and let it cool. This will cure the astringency and spicy taste, keep the color bright and taste good. Stir-fry shredded pork first, then add garlic moss and stir-fry for a while.

Whether fried garlic moss is blanched has always been controversial. Personally, I think different people have different opinions. There is no distinction between good and bad. What suits you is the best. Take scrambled eggs with garlic moss as an example. First, fry the eggs until they are medium-cooked. Stir-fry garlic moss in another pot. When the garlic moss is eight ripe, pour a little boiling water along the side of the pot. The steam coming out of the pot will accelerate the garlic moss to soften and taste. Then pour in the eggs and stir well, and serve. In this way, the problems of hard texture and poor taste of garlic moss are well solved. Prepare ginger, garlic, monosodium glutamate, oil consumption, soy sauce, edible oil and pepper into shreds or segments for later use. Stir-fry aniseed in a small hot pan with wide oil. Take out the star anise and fry it without ginger. Continue to stir fry with less soy sauce, and then add pepper. Add celery, turn the pan over and watch the salt seasoning at high temperature. Then add monosodium glutamate and oil-consuming garlic and stir-fry until cooked. It is better to add a drop of essential oil less.