Garlic moss eating many ways, the most common fried vegetables, pickled, fried noodles and other eating methods, the following I come to focus on:
1: fried vegetables:
With garlic moss fried vegetables, such as: "garlic moss scrambled eggs", "garlic moss fried shredded pork ", "garlic moss fried shredded squid", "garlic moss fried bacon" is our common classic home cooking, especially vegetarian meat fried, so that the appearance of garlic moss wrapped in a layer of gravy, eat up addictive and delicious.
"Garlic fried bacon" practice: first bacon washed and boiled to eight mature, and then cut into slices, and then in a hot frying pan into the bacon stir-fried bacon, bacon after the transparent color into the garlic moss, stir-fried until uniform, and finally add the right amount of soy sauce, sugar, salt and a small amount of water, stir fry evenly after you can get out of the pot. This dish bacon transparent shiny, bright color, eat up thin not stuffed teeth, fat not greasy mouth; and garlic moss is not easy to taste, but is with the salty bacon complementary, and salty and light is just right, eat up endless, can not stop eating. [If the garlic moss in the fried before blanching, so you can destroy the pectin between the fibers, so that the gap between the fibers and fibers to increase, so that the garlic moss is more likely to taste; in addition, this will also keep the garlic moss color green. Interested friends may wish to try].
2: garlic moss fried minced pork
In addition to stir-frying vegetables can make the rice suffer, you can also make garlic moss directly into a rice mixer.
"Garlic fried minced pork" practice: first of all, the minced pork in hot oil until the color of white, and then pour into the appropriate amount of soybean paste, soy sauce, oyster sauce, salt; and then cut into pieces of garlic into the stir-fry, and then put a little salt, can be eaten. This dish is simple to do, eat up meat and vegetables and rice with a bite, rich in flavor, and fragrant and crispy and sweet, take out a few bowls of rice is a matter of minutes~
3: pickled garlic moss:
Seasonal garlic moss after this time, the market should be sold in the cold storage storage of garlic moss, freshness and texture will be discounted some. Therefore, the smart we will find ways to pickle the fresh garlic moss, wait until the fall, winter as a small dish to eat, this practice is also very recommendable.
"Pickled garlic moss" practice: the fresh garlic moss after washing and drying water, cut into inch segments, and then add a little salt, pickling for more than four hours, the garlic moss in the water to kill out. Sit on the fire pot, the balsamic vinegar and soy sauce according to the ratio of 1:1 added to the pot, and then add a small amount of water, add a few star anise, a small handful of peppercorns, boil and then cool. Then put the garlic moss that kills the water into a jar without water and oil, pour in the sauce, and then pour a small amount of white wine, cover the lid, and after half a month you can eat. The longer the pickling time, the more pungent flavor of garlic moss is light, the more crisp and refreshing to eat.