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 frequently, and it can nourish the liver if eaten too much.
Garlic moss is not only nutritious, but also crisp and delicious to eat. 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 it won't go bad for half a year.
Ingredients: garlic moss, millet pepper and garlic.
Ingredients: salt, soy sauce, soy sauce, sugar, salt.
1. Prepare about 2 kg of garlic moss, remove the tail of garlic moss, then put it in a basin for later use, prepare a few millet peppers and put them in a basin, then add a few garlic grains, then wash them with clear water, and then put them in a basket to control water for later use.
2. After drying the garlic moss, cut it into 3 cm long sections and put it in a pot, then add 5 grams of salt, stir the pot evenly, and set aside for pickling 15 minutes.
3. Prepare a few pieces of garlic, cut them into garlic slices, put them in a bowl, cut four millet peppers in the middle, put them together with garlic slices, add 50g of soy sauce, 0g of soy sauce10g, 5g of sugar15g, and 30g of salt, and stir with chopsticks to melt the ingredients.
4. Wait until 15 minutes later, control the water marinated in the garlic moss, then squeeze out the residual water in the garlic moss by hand, put it in a glass jar, pour in the juice just prepared, seal it and put it in the refrigerator, and it can be eaten after 24 hours.
Two: scrambled eggs with garlic moss
Simple and easy to learn, the crisp garlic moss with the fresh fragrance of eggs is simple and delicious, and the nutrition is very balanced.
Ingredients: garlic moss, eggs, green onions
Seasoning: salt, thirteen spices, balsamic vinegar.
1. Prepare a handful of washed garlic moss, cut it into two-centimeter-long sections, put it in a basin for later use, take a small basin, beat in five eggs, add salt 1 g to the bottom flavor, 0.5g of thirteen spices, a few drops of balsamic vinegar to remove the fishy smell, stir well with chopsticks to break it up, cut half of the green onion into chopped green onion, put it in a small basin, and wait until the ingredients are ready.
2. Boil water in the pot. When the water boils, add garlic moss, push it with a spoon for a few times, blanch it for about one minute and pour it into the colander to control the water.
3. Add a little cooking oil to another pan, add chopped green onion and saute until fragrant, then pour in garlic moss, stir fry a few times, add 2 grams of salt, pour in egg liquid, pour in a little bright oil from the pan, stir fry with a spoon, shake the wok to make the eggs evenly heated, and fry until the eggs are golden on both sides, then turn off the fire and put them on the plate. Well, this nutritious and delicious scrambled egg with garlic moss is ready.
Three: Fried shredded pork with garlic, fungus and fungus
It has the aroma of meat and the fragrance of vegetables, rich nutrition and fresh taste, which is a delicious and 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 of red pepper, cut it into strips, put it together with garlic moss, soak a handful of fungus in advance, cut the big one into small pieces, put it in a basin for later use, put a piece of lean pork into thin slices, then cut it into filaments, put it in a basin, and add water.
2. Add salt 1 g into the bottom flavor, pepper 1 g, light soy sauce a proper amount, light soy sauce a few drops to color, grab and mix evenly by hand, so that the shredded pork can fully absorb the seasoning, then add an egg white, stir evenly, and add egg white to form a protective film on the surface of the shredded pork, making it more smooth and tender.
3. Then add a proper amount of corn starch and mix well. Adding starch can lock up the moisture in the shredded pork, and set aside for curing 10 minute. Cut a small piece of ginger into shredded ginger and put it in a pot. Cut a 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 pan. When the oil temperature reaches 30% heat, add the marinated shredded pork, stir it with a spoon to make the shredded pork evenly heated. After 20 seconds, pour in garlic moss and auricularia, lubricate the oil for 15 seconds, pour out the oil, leave a little base oil in the pan, add onion ginger and red dried pepper to saute until fragrant, pour in garlic moss, auricularia and shredded pork, and stir fry quickly for a few times.
5. Pour in a little cooking wine to remove the fishy smell, add a little water to start seasoning, add 2g of salt, 2g of pepper 1 g, 3g of white sugar 1 g, 3g of oyster sauce, and 5g of light soy sauce, quickly stir fry evenly, melt the seasoning, hook in a little thin sauce, stir fry a few times, pour in a little bright oil, and simply turn it evenly.
Four: Sauté ed sausage with garlic moss
Sausage-colored sausage tastes fat but not greasy, fresh and delicious, and has the functions of appetizing, removing cold and helping digestion, which is just complementary to garlic moss that promotes blood circulation and tonifies deficiency. They eat it at the same time, which is fat but not greasy, refreshing and delicious, and just salty and light.
Ingredients: garlic moss, sausage, garlic, pepper, dried red pepper and ginger.
Seasoning: salt, sugar, pepper, cooking wine and oyster sauce.
1. Prepare a few sausages, put them in a dish for later use, boil water from the pot, add cold water to the sausages, add a little cooking wine to remove the fishy smell, and cook them on low heat for about 10 minute. Cook the sausages thoroughly, cut a handful of washed garlic moss into 3cm long sections, and put them in a basin for later use. Cut a piece of ginger into ginger slices and put them in a basin.
2./kloc-After 0/0 minutes, 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 is boiled, 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 red dried pepper to stir fry until fragrant, then add sausage, stir fry a few times quickly, add 3g of oyster sauce, stir fry and melt.
5. Pour in garlic moss and stir fry for two times. Remove the fire from the pan and start seasoning. Add salt 1 g, white sugar 1 g to refresh, and 0.5g of pepper. Pour in a little cooking wine from the side of the pan, and take away the smell of sausage by evaporation of pot gas. Turn on high fire and stir fry quickly 10 second, and pour in a little bright oil.
Five: Fish noodles with shredded garlic and shredded 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 about a catty of two thin noodles, a handful of garlic moss, and three ounces of pork. First, remove the garlic cap, clean it with running water, cut it into two-centimeter-long pieces of pork, separate the fat from the thin, cut the fat into slices, slice the lean meat into thin slices first, then cut it into thin strips, and put it into a 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 together 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, stir-fry the fat meat first, stir-fry the meat slices, pour in lean meat, add a little cooking wine to remove the fishy smell, then pour in onion ginger and small ingredients, then pour in 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 freshen up, a little light soy sauce, a few drops of old soy sauce to color, stir-fry evenly over high fire, add a bowl of clear water, boil it for three minutes, then add a little chicken essence, oyster sauce and sesame oil. Now this soup is ready.
5. Re-start the pot, add water, and start the noodles below. When the water boils, add noodles, and copy them with chopsticks a few times to avoid adhesion. After boiling, add a little water, and order 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 them 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, eat noodles without garlic, the taste is half less, eat a little garlic cloves, and now it's hot to have a bowl of noodles, which tastes very refreshing.