Reason:

Moisture kept the color and crispness of garlic slices to the maximum extent, and reduced the loss of vitamin C to some extent. Adding salt and cooking oil can prevent garlic moss from turning yellow easily when blanching, and supercooled water can keep the crispy taste of garlic moss.

Exercise:

1, cut the garlic table and water it first.

2. First, clean the garlic table and cut it into sections. Boil the water in the pot, add a spoonful of salt and cooking oil and stir. Then put the cut garlic table in water for 3 minutes, pick it up and soak it in cold water for a while.

2. Put the chopped garlic moss on a plate for later use;

3. After frying, fry the garlic seedlings in the pot;

4. After frying for 3 to 5 minutes, add seasonings such as spicy chicken, add a little water, season after boiling, and take out the pot.