Garlic moss is a good thing. It has the same bactericidal effect as garlic, and its bactericidal effect even reaches one tenth of that of penicillin. However, as a food, it has no other side effects of penicillin, and because it contains a lot of minerals and trace elements, it can improve immunity if eaten regularly, and nourish the liver if eaten excessively.
Garlic moss is not only nutritious, but also crisp and delicious. Just a simple pickled garlic moss can make me eat several steamed buns.
Let me introduce several methods of garlic moss for you, which are simple and easy to learn. If you like garlic moss, let's try it together.
One: pickled garlic moss
This kind of food is simple to make, sour and crisp to eat, refreshing and delicious, and will not go bad for half a year.
Ingredients: garlic moss, millet pepper and garlic.
Ingredients: salt, soy sauce, soy sauce, sugar, salt.
1. Prepare about 2kg of garlic moss, remove the tail of garlic moss, and put it in a basin for later use. Prepare a few millet peppers in the basin, then add a few garlic grains, then wash them with clear water, and then put them in a basket to control the water for later use.
2. After the garlic moss is dried, cut it into 3cm long sections, put it into the pot, then add 5g of salt, stir it evenly in the pot, and set aside for pickling15min.
3. Prepare some garlic, cut it into garlic slices, put it into a bowl, cut four millet peppers in the middle, put them together with the garlic slices, add 50g of soy sauce,10g of soy sauce,15g of sugar and 30g of salt, and stir with chopsticks to melt the ingredients.
4./kloc-After 0/5 minutes, control the pickled moisture in the garlic moss, then squeeze out the residual moisture in the garlic moss by hand, put it in a glass jar, pour in the freshly prepared juice, seal it, put it in the refrigerator, and eat it after 24 hours.
Two: scrambled eggs with garlic moss
Simple and easy to learn, the crispy garlic moss with delicious eggs is simple and delicious, and the nutrition is very balanced.
Ingredients: garlic moss, eggs and green onions.
Seasoning: salt, thirteen spices and balsamic vinegar.
1. Prepare a handful of washed garlic moss, cut it into two-centimeter-long sections, put it in a pot for later use, take a small pot, beat in five eggs, add 1g salt to taste the bottom, add 0.5g of thirteen spices, remove the fishy smell with a few drops of balsamic vinegar, stir it evenly with chopsticks, break it up, cut half a onion into chopped green onion, and put it in a small pot. When the ingredients are ready, we will start eating.
2. Boil water in the pot. After the water boils, add garlic moss, push it a few times with a spoon, blanch it for about one minute and pour it into a colander to control the water.
3. Add a little cooking oil to another pan, add chopped green onion and stir-fry, then add garlic moss and stir-fry a few times, add 2g of salt, pour in egg liquid, pour in a little bright oil from the pan, stir-fry with a spoon, shake the pan to make the eggs evenly heated, and fry until the eggs are golden on both sides, then turn off the fire and plate. Ok, this nutritious and delicious scrambled egg with garlic moss is ready.
Three: Fried shredded pork with garlic and fungus
It has the fragrance of meat and vegetables, is rich in nutrition and fresh in taste, and is a delicious home-cooked snack.
Ingredients: garlic moss, fungus, red pepper, ginger, shallots, dried red pepper, starch, eggs and pork.
Seasoning: salt, pepper, sugar, oyster sauce, soy sauce, cooking wine, soy sauce.
1. Prepare a handful of washed garlic moss, cut it into 4cm long sections and put it in a basin for later use. Remove the pulp from half a red pepper, cut it into strips, put it with garlic moss, put in a handful of fungus soaked in advance, cut the big one into small pieces, put it in a basin for later use, cut a piece of lean pork into thin slices, then cut it into filaments, put it in a basin, and add water to catch it evenly.
2. Add salt 1g, pepper 1g, appropriate amount of light soy sauce, and a few drops of light soy sauce to the base material, grab it by hand and mix it evenly, so that the shredded pork can fully absorb the seasoning, then add an egg white, stir it evenly, and add the egg white to form a protective film on the surface of the shredded pork to make it smoother and tender.
3. Then add appropriate amount of corn starch and mix well. Adding starch can lock the moisture in the shredded pork and set aside for curing 10 minute. Cut a small piece of ginger into shredded ginger, put it in a pot, cut an onion into oblique slices, put it together with ginger, and then add a few dried red peppers for later use. When the ingredients are ready, we will start the next operation.
4. Pour the cooking oil into the pot. When the oil temperature reaches 30%, add the marinated shredded pork and stir it with a spoon to make the shredded pork evenly heated. After 20 seconds, add garlic moss and auricularia, lubricate the oil for 15 seconds, pour out the oil control, leave a little base oil in the pot, add onion ginger and dried red pepper to stir fry until fragrant, add garlic moss, auricularia and shredded pork, and stir fry quickly for a few times.
5. Pour a little cooking wine to remove fishy smell, add a little water to start seasoning, add 2g salt, 1 g pepper, 1 g sugar, 3g oyster sauce, 5g soy sauce, stir fry quickly and evenly, melt the seasoning, hook in a little thin sauce, stir fry a few times, pour in a little bright oil, simply stir well, and then turn off the heat, take out of the pan and plate.
Four: Sauté ed sausage with garlic moss.
Sausage-colored sausage tastes fat but not greasy, fresh and delicious, and has the functions of appetizing, dispelling cold and helping digestion, which is just complementary to garlic moss that promotes blood circulation and tonifies deficiency. They eat at the same time, fat but not greasy, refreshing and delicious, just salty.
Ingredients: garlic moss, sausage, garlic, pepper, dried red pepper and ginger.
Seasoning: salt, sugar, pepper, cooking wine, oyster sauce.
1. Prepare some sausages, put them on a plate for later use, boil water in the pot, put them in cold water, add a little cooking wine to remove the fishy smell, cook them on low heat for about 10 minute, thoroughly cook the sausages, cut a handful of washed garlic moss into 3cm-long slices, put them in a basin for later use, cut a slice of ginger into ginger slices, put them in a basin, and cut a few slices of garlic into garlic.
2. 10 minutes later, take out the sausage, put it on the cutting board, cut it into pieces with a knife and put it in the basin. After all the ingredients are ready, we will start the next operation.
3. Boil water in the pot and add a little vegetable oil. This step is to increase the brightness and color of the ingredients. After the water boils, add garlic moss, turn it with a spoon for a few times, so that the garlic moss is evenly heated, blanch for about one minute, and then pour out the water. This step is to reduce the cooking time of garlic moss in the pot.
4. Add half a spoonful of cooking oil to another pot, add ginger, garlic, pepper and dried red pepper and stir-fry until fragrant, then add sausage, stir-fry a few times quickly, add 3 grams of oyster sauce and stir-fry to melt.
5. Pour in garlic moss and stir fry twice. Remove the fire from the pan and start seasoning. Add 0.5g of salt 1 g, sugar 1 g and pepper, pour a little cooking wine from the side of the pot, take away the smell of sausage through the evaporation of pot gas, stir fry quickly 10 second, pour a little bright oil, and simply mix evenly.
Five: Fish noodles with shredded garlic and pork.
The first four are vegetables, so this one will share a pasta for everyone.
Ingredients: noodles, garlic moss, pork, shallots, ginger and green peppers.
Ingredients: cooking oil, cooking wine, salt, pepper, sugar, soy sauce, soy sauce, chicken essence, oyster sauce and sesame oil.
1. Prepare two thin noodles, a handful of garlic moss and three Liang pork about a catty. First, remove the garlic cover, clean it with running water, and cut it into two-centimeter-long pieces and a piece of pork. First, separate the fat from the thin, cut the fat into thin slices, and then cut the lean into thin slices and put them into the pot together.
2. Cut a little ingredients below, cut two shallots into chopped green onion, pat a small piece of ginger flat, cut it into Jiang Mo, put it with chopped green onion, cut a piece of green pepper into shredded green pepper and put it into the pot together.
3. Add cooking oil to the pot, first stir-fry the fat meat, stir-fry the meat slices, pour in the lean meat, add a little cooking wine to remove the fishy smell, then pour in the onion ginger and small ingredients, then pour in the garlic moss, stir-fry for a few times, and then start seasoning.
4. Add 5 grams of salt, a little pepper, a little sugar to make it fresh, a little soy sauce, a few drops of soy sauce to color, stir fry evenly over high fire, add a bowl of water, cook for three minutes, and then add a little chicken essence, oyster sauce and sesame oil. Now this soup is ready.
5. Start the pot again, add water and start the noodles below. After the water boils, add the noodles and copy them with chopsticks several times to avoid adhesion. After boiling, add a little water and light it. As the saying goes, "three rolls of jiaozi, two rolls of noodles", we need to order it twice and then cook it for a while.
6. After the noodles are cooked, turn off the fire and take them out. After cooling with cold water, put them in a bowl. You can eat them and pour the soup. Now the noodles are ready.
As the saying goes, eating noodles without garlic, the taste is less than half, eat a little garlic cloves, and now it is hot to bowl noodles, which tastes very refreshing.