Today, I'm going to share with you a dish that many people haven't eaten, "cold green garlic". This dish is very simple, crisp and delicious. I remember when I was a child, my family lived in the countryside. At that time, it was difficult for every family to live. Daily necessities often can't help you, let alone cook and stew every time. It's good to have pickles for every meal.

If you don't want to cook at home and want to save trouble, try this cold garlic sprout.

My mother is a capable person, and every time she eats, she will change her way to make us full. Every meal, she will cook some wild vegetables, including various leaves, sweet potato leaves for pigs, pepper leaves and so on. Cook delicious food for us. The "cold green garlic" that I shared with you today is the delicious food that my mother cooked for us at that time. Although there is not much seasoning and oil, it tastes good.

Today's "green garlic" is actually a garlic seedling, which has the spicy taste of garlic. It is rich in vitamins, protein, carotene, thiamine, riboflavin and other nutrients. The spicy taste of green garlic mainly comes from its spicy ingredients, which can help digestion and relieve greasy feeling. Eating green garlic can promote digestion, clear stomach and effectively prevent diseases caused by environmental pollution such as influenza and enteritis. Most importantly, green garlic also has a certain protective effect on cardiovascular and cerebrovascular diseases, which can protect the liver and prevent thrombosis. Therefore, eating green garlic is particularly beneficial to human health.

March-April is the ripe season of green garlic, and now the prices of green garlic supermarkets and vegetable markets are particularly cheap. A few dollars can buy a big bundle. Although green garlic is cheap, we can eat more. Without further explanation, I will share with you the specific method of "cold salad with green garlic".

-[cold green garlic]

Material: 500g green garlic

Making seasoning: salt 2g, chicken essence 2g, soy sauce 5g, balsamic vinegar 3g, chili oil 5g, chili 2g, cooked white sesame 1g and sugar 2g.

-Manufacturing methods and steps-

Step 1: Clean the green garlic, remove the garlic leaves, and then clean it. Those who like to eat leaves don't need to pick them, mainly because there are many stems in the leaves, which are easy to plug their teeth.

Step 2: Wash the green garlic and cut it into 2-inch pieces for use.

Step 3: put water in the pot, add a spoonful of salt and oil, pour the green garlic into the pot after boiling, and blanch for about 1 minute. Be careful not to burn for too long. Blanching time is long, garlic will get old, the taste will not be crisp, and it will be spicy after short time. If you don't want to cook at home and want to save trouble, try this cold garlic sprout.

Step 4: Blanch the water 1 min, then take out the green garlic, soak it in the prepared cold water, take it out and drain it for later use. The main purpose of cooling water is to rejuvenate garlic and make it more crisp.

Step 5: We take a small bowl, add 2g of salt, 2g of chicken essence, 5g of soy sauce, 3g of balsamic vinegar, 2g of pepper, 2g of cooked white sesame 1g, 2g of white sugar and 5g of chili oil, and stir it into a paste for later use.

Step 6: Put the dried green garlic into a dish, pour the prepared juice on it, and stir it evenly when eating.

Crispy and delicious "cold green garlic" is ready. It looks delicious, but it's really delicious. You can try it if you like it!

knack for cooking

This "cold green garlic" looks simple, but it tastes really good, especially suitable for spring and summer. The taste is really enjoyable and special. I don't want to cook at home, but I want to save trouble and try this delicious "cold garlic sprout"! Just pay attention to some small details when you do it.

(1) The suitable time for eating green garlic is from March to April. At this time, the green garlic is the most tender and moderately spicy. After this month, it will get old and taste worse.

(2) It is better to fry the leaves of green garlic, because the leaves of green garlic will get old after being scalded, and it is easy to plug teeth when eating, so it is best to take them off and mix them with the stems of green garlic.

(3) The blanching time of green garlic should not be too long. Too long will age and affect the taste. Of course, it should not be too short. Too short is spicy. Generally, a minute or so is best. Of course, if you like the spicy taste of garlic, you can blanch it for a shorter time.

(4) After blanching, it must be cooled in cold boiled water or pure water. The purpose of this is to prevent the oxidation and discoloration of green garlic at high temperature, and at the same time, it will not affect the taste because of residual temperature aging.