Stir-fry garlic moss in spring, remember "3 don't put 2 tricks", garlic moss is green and fragrant, and it is delicious no matter how you fry it

Today I will share with you the practice of stir-frying shredded pork with garlic, remember "3 don't put 2 tricks", the fried garlic moss is green and fragrant, and it is particularly delicious.

Stir-fry garlic moss 3 and do not put

"If you want to be fragrant, green onions, garlic and ginger", I believe everyone has heard of this sentence, which means that if you want to fry vegetables, green onions, garlic and ginger cannot be less, but this sentence is not applicable when frying garlic moss. Because the garlic moss itself has a unique fresh fragrance, and the taste of green onions, ginger and garlic is also more prominent, garlic moss and green onions, ginger and garlic are matched together, and the green onions, ginger and garlic will cover up the fresh fragrance of the garlic moss itself, and the gains outweigh the losses; Therefore, when frying garlic moss, remember not to put the three small ingredients of green onion, ginger and garlic.

2 tricks for stir-frying garlic moss

Wash the garlic moss before chopping

When washing garlic moss, many friends like to cut the garlic moss into small pieces first and then rinse, so that washing the garlic moss will lead to the loss of the fragrance of the garlic moss; The best way to do this is to clean the garlic moss before cutting it into small pieces.

Garlic moss should not be blanched

When frying garlic moss, you can't blanch it, blanching it will also lead to the loss of the flavor of garlic moss, and the aroma of fried garlic moss will be worse; The best way is to stir-fry directly in the pot, so that the garlic moss is the most fragrant.

【Stir-fried shredded pork with garlic】

Ingredients: 350 grams of garlic, 200 grams of lean pork, appropriate amount of salt, a little light soy sauce, a little oyster sauce, a little white pepper, an egg, an appropriate amount of starch, and an appropriate amount of cooking oil.

Steps:

1. Rinse the garlic moss with water, then remove the head and tail, and then cut it into 3 cm long pieces for later use.

2. Cut the pork into thin slices first, then cut into thin strips, put the shredded meat in a bowl, add an appropriate amount of salt, a little white pepper, a little light soy sauce and oyster sauce, then beat in an egg white, add two teaspoons of cornstarch to grasp and mix evenly, and starch the shredded meat.

3. Add an appropriate amount of cooking oil to the wok, heat the oil to 40% hot, then add the shredded meat, quickly disperse it with chopsticks to prevent the adhesion between the shredded meat, and fry the shredded meat until it changes color and matures.

4. Leave a little base oil in the wok, add the garlic moss after the oil is hot, and add an appropriate amount of salt after the garlic moss changes color to add the bottom flavor to the garlic moss.

5. After stir-frying the fragrance of garlic moss, add the shredded meat fried in advance, stir-fry a few times quickly, so that the shredded meat can fully absorb the fragrance of garlic moss, and then turn off the heat and remove from the pot after stir-frying.

Tips:

When marinating shredded meat, the taste should be sufficient, and then just add a little salt when frying garlic moss, and when garlic moss and shredded meat are stir-fried, it can no longer be seasoned.