Garlic sprouts are tender and crisp to eat, and their nutritional value is very high, so they are loved by people. 4 May, it is the time when fresh garlic sprouts are on the market. Garlic sprouts haveSterilization, laxative, replenishment, and liveblood and other effects, it is recommended that you usually eat some often.
The top of the garlic sprout is pointy, like a small hat, have you noticed?Refrigerate garlic sproutsGenerally, yes"White hat"., but the newly listed garlic sprouts have "red riding tops".There is a big difference between white hat garlic sprouts and red hat garlic sprouts.
1. Varieties of garlic
White cap garlic sprouts are usedWhite-skinned garlicGrowing out, red hat garlic sprouts are fromPurple garlicgrows out, that's why the color will be different.
2. Appearance
The white-skinned garlic is relatively large, and the white-capped garlic sprouts that grow are also relatively largeIt is stout, has sufficient water and nutrients, has a crisp taste, and has less fiber. Moreover, white-skinned garlic is specially used to grow garlic sprouts, so it grows better. Purple-skinned garlic is smaller than white-skinned garlic, so the red hat garlic sprouts that grow are also thinner.
3. Taste
The white cap garlic sprouts grow well and have sufficient moistureThe texture is crisp and tender, and the taste is spicy and sweet, and it is very delicious。But the taste of Red Hat garlic sprouts is much worse, not onlyNot brittleAnd there are someHardnessThis isLow moisturecauses. And Red Hat garlic sprouts are also comparativeSpicy, without sweetness
4. How to eat
The texture and taste of white hat garlic sprouts are relatively good, and there are many suitable methods, such as cold dressing, hot stir-frying, pickling, and even eating raw. However, Red Hat garlic sprouts have a poor taste and are only suitable for stir-frying.
5. Nutrition
Nutritionally, the growth is goodWhite cap garlic sprouts, which is definitely better than Red Hat garlic sprouts. Contains more capsaicin, allicin and other ingredients, and the sterilization effect is better.
But whether it's a white hat or a red hat, garlic sprouts must beFreshThe stale garlic sprouts are gradually aging, the fiber increases, and the taste is particularly poor. I would like to share with you some tips for choosing garlic sprouts to ensure that you can easily buy fresh garlic sprouts.
1. Look at the roots
The roots of fresh garlic sprouts are all over the placeWhiteThe color is relatively bright, but after a long time, it will be oxidized and yellowed, so don't buy it.
2. Look at resilience
Fresh garlic sproutsHydrate, the toughness is very good, yesEasy to bendHowever, if it is not fresh and the moisture is lost, the toughness will deteriorate, the fiber will increase, and it will be difficult to bend.
3. Look at the texture
The texture of the garlic sprouts that have just been picked is comparativeFullYes, pinch it with your hand, it feels more hard. Stale garlic sprouts will become shriveled and feel soft when pinched by hand.
White hat garlic sprouts are better than red hat garlic sprouts in all aspects, try to buy white hat garlic sprouts if you eat them yourself. But Red Hat garlic sprouts taste more spicy, which is suitable for friends who like spicy food. Share the practice of several garlic sprouts, delicious and nutritious and "sterilize", eat more in spring and catch less colds.
1.Prepare a handful of garlic tables, clean them, remove the head and cut them into small pieces; Prepare 200 grams of pork, first cut into thin slices and then chop into minced meat; Chop some minced ginger and millet pepper rings for later use.
2.Heat the oil in the pot, pour out the hot oil and add the cold oil after fully sliding the pan, pour the minced meat into the pot and fry it quickly, after the minced meat is fried white and fragrant, pour in ginger and millet pepper to fry the fragrance, add 5 grams of oyster sauce and stir-fry to dissolve, add 5 grams of cooking wine to remove the fish, 2 grams of dark soy sauce to improve the color, stir-fry to color the minced meat, after the color is evenly fried, pour the garlic table into the pot and stir-fry for about 1 minute.
3.Seasoning after garlic is broken: add 2 grams of salt, 2 grams of chicken essence, 1 gram of pepper, add a little dark soy sauce, turn to high heat and stir-fry to dissolve the seasoning, the ingredients can be out of the pot after the flavor, and the deliciousness is ready.
Prepare a handful of garlic moss to cut off the roots, then wash the garlic moss and boil it. Add water to the pot and add a teaspoon of alkaline noodles. Add alkaline noodles to make the boiled garlic moss more crisp and tender. After the water is boiled, put in the garlic moss, cook on high heat for one minute, take out the garlic moss after it is broken and soft, and let it cool.
Then the boiled garlic moss is chopped into thin strips with a toothpick, so that the garlic moss mixed out is more delicious and delicious, and it looks good.
Prepare for seasoning Prepare a small handful of dried chili peppers and put them together with the garlic moss. Add salt, chicken powder, sugar to enhance freshness, white vinegar, and sesame oil to taste. Then pour 200 degrees of hot oil to bring out the spicy flavorCover immediately with a pot or plate and simmer to prevent the fragrance from dissipating.
Three or five seconds is fineOpen the lid and mix well。Add a little coriander to enhance the flavor, sprinkle in a little cooked sesame seeds and mix well.
1. Prepare a handful of garlic moss, pinch off the head, in fact, the garlic buds on the garlic moss head are fried, the taste is particularly good, all of them are cut into sections after selection, rinse them with water to remove the excess spicy taste, and then sprinkle some salt and rub them for a while to remove impurities. Water control for backup.
2. Beat seven or eight eggs into a bowl, add a little salt and chicken powder to adjust the base taste, quickly stir and beat into egg liquid, then pour the garlic moss and egg liquid together, stir evenly, so that each garlic moss is wrapped in eggs.
3. Heat the pot, add vegetable oil to slide the pan, pour out the hot oil after sliding the pot, add a little more cold oil, and not stick to the pan when frying. When the oil temperature is 50%, pour in the garlic moss and egg mixture, and slowly heat until it is set.
4. Try not to stir-fry back and forth, you can use a spatula to gently push, so that the egg liquid can be better wrapped on the garlic moss, and turn the egg on the bottom surface after it is set, and continue to rotate the pot to let the egg liquid be heated evenly.
5. In order to prevent sticking to the pan, you can also pour a circle of vegetable oil along the edge of the pan, fry slowly over low heat throughout the whole process, so that the heat can evenly penetrate into the garlic moss, and often press with a shovel to avoid the phenomenon of pinching. In this way, the fried eggs on the outside are burnt and fragrant, and the eggs inside are smooth and tender, and the sweet and fragrant garlic moss can be completely locked.
6. Don't be in a hurry to get out of the pot after frying, soak the pot that just holds the egg liquid, and use the pot gas to collect the water into it, which can well remove the fishy smell of the eggs, and the eggs are more tender to eat.