Introduction: New cheats for stir-frying garlic moss: one trick wins, so that the garlic moss is tender and crispy, and the flavor does not turn yellow!
In gourmet cooking, garlic moss is loved by everyone for its unique taste and rich nutritional value. Its emerald green color, slight spiciness, and crisp texture will add color to the table whether it goes with meat or vegetarian dishes.
However, in practice, many people often encounter some problems when frying garlic moss, such as garlic moss is easy to turn yellow, and the taste is too old. Today, I'm going to share a unique trick for stir-frying garlic moss, so that you can easily make delicious garlic moss that is tender and crispy, flavorful and not yellow.
Stir-frying garlic moss directly in the pan is not the best choice. This is mainly due to the high moisture content of garlic moss, and direct stir-frying at high temperature can easily cause the internal water to evaporate rapidly, making the garlic moss dry and hard and easy to turn yellow. So, how do you stir-fry the green and tender, crispy and delicious garlic moss?
The key trick is "pre-treatment" and "heat control".
The first step is pretreatment.
Remove the ends of the fresh garlic moss, wash it and cut it into pieces about 3-4 cm long. Then, put the chopped garlic moss into boiling water and blanch it, it should be noted here that the blanching time should not be too long, generally you can take out the garlic moss when you see the color becomes more vivid, it takes about 15-20 seconds.
The purpose of blanching is not only to remove the oxalic acid in the garlic moss and make it easier to digest and absorb, but also to seal the surface of the garlic moss through a short period of heat treatment, prevent the loss of pigment in the subsequent frying process, and maintain its emerald green color.
The second step is to control the heat.
Heat the pan with cold oil, wait for the oil temperature to be moderate, first add the scattered garlic cloves and stir-fry to bring out the fragrance, and then quickly pour the blanched garlic moss into the pot and fry quickly over high heat. This will allow the garlic moss to be evenly heated in a short period of time, maintain its original tender taste, and allow the seasoning to penetrate into it better.
Stir-fry until the broken state, that is, when the garlic moss is bright green and slightly soft, you can add an appropriate amount of salt and other condiments according to your personal taste, and then stir-fry a few times to get out of the pot.
In order to make the fried garlic moss tender and crisp, and the flavor does not turn yellow, the secret lies in the blanching and color lock during the pretreatment, as well as the heat control during the frying process. As long as you master this trick, the garlic moss on your table will be rejuvenated.
It not only satisfies the visual enjoyment, but also awakens the taste buds, so that you can feel the most original delicious taste of nature between every chew. Since then, garlic moss is no longer just a supporting role, but a protagonist of the table who can be on its own.