How to make garlic sprouts

Garlic sprouts are spicy and are usually used as a side dish. They are rarely used to make a dish alone. Garlic sprouts are crisp and fragrant. Do you want to make delicious garlic sprouts? Let's learn how to make garlic sprouts .

Brief Introduction of Garlic Sprouts

Garlic sprouts, also known as garlic hairs and green garlic, are garlic sprouts that have grown to a certain stage. They have the spicy taste of garlic and are edible with their tender garlic leaves and leaf sheaths. Garlic sprouts are rich in vitamin C, protein, carotene, thiamine, riboflavin and other nutrients. Its spicy taste mainly comes from the capsaicin it contains, which has the effect of eliminating food stagnation. In addition, eating garlic sprouts can effectively prevent diseases caused by environmental pollution such as influenza and enteritis. Garlic sprouts have a certain protective effect on cardiovascular and cerebrovascular diseases, can prevent the formation of blood clots, and can also protect the liver.

How to make garlic sprouts

Garlic Moss Dumplings

Garlic stalks are the pedicels of garlic. They are warm in nature, spicy in taste, and green in color. They are usually used for stir-frying or as ingredients. They are also used as dumpling fillings, which have a unique flavor. The crisp taste and the gradual garlic stalk fragrance make them even more appetizing when eaten with other ingredients.

Material

300g fresh meat filling , 500g garlic sprouts

Seasoning

Salt, MSG , oil

practice

1. Wash the garlic shoots, remove the older parts of the roots, and then cut into pieces.

2. Add appropriate amount of salt.

3. Knead carefully.

4. Squeeze the moisture out of the garlic shoots, add seasonings and meat filling and mix well.

Tips:

Features

Slightly translucent green, crispy and tender, appetizing

Hand-shredded garlic sprouts

Ingredients: 200g garlic sprouts

Accessories: Chicken essence, Lao Gan Ma, soy sauce, vinegar, salt

practice

1. Remove the old stems of the garlic sprouts, break them in the middle, wash them, as they are too long to be easily torn; chop the garlic sprouts into garlic paste and set aside.

2. Bring water to a boil, add the garlic sprouts, and blanch for half a minute. If you blanch them for too long, they won't be as crispy and the color won't look good. Blanching can remove some of the spicy taste of the garlic sprouts, making them fresh and refreshing. Raw garlic sprouts are very tender, and if you tear them directly, they will easily break in the middle. After blanching, the garlic sprouts will become a little tougher, and it will be easier to tear them.

3. After blanching, take out the garlic sprouts and soak them in cold water for a while, so that the garlic sprouts will have a crisper taste.

Take out and drain the water, then tear the garlic sprouts with your hands. If the garlic sprouts are thin, tear them into two strips. If they are thick, tear them into 3 or 4 strips, which will make it easier to marinate. Tear all the garlic sprouts into strips.

4. Add minced garlic, appropriate amount of salt, chicken essence, soy sauce and aged vinegar. Add appropriate amount of Lao Gan Ma, because Lao Gan Ma contains chili oil, so there is no need to add extra oil. If you like spicy food, you can add more. You can also add other seasonings according to your own eating habits to adjust the taste you like. Stir evenly with chopsticks, pour into a plate, and serve.

Stir-fried pork with garlic sprouts

The meat is fragrant, the moss is crispy and sweet, very delicious.

Material

100g pork belly , 300g garlic sprouts , a little chopped green onion , a little peanut oil , a little salt, a little soy sauce

practice

1. Cut the pork belly into thin slices and cut the fresh garlic moss into 2 cm segments

2. Add oil to the wok, add the pork skin and stir-fry until cooked, then add chopped green onion and soy sauce, add a few drops of water into the pot and add salt.

3. Add garlic shoots and stir-fry until cooked, then serve.

Garlic sprouts can kill bacteria and prevent influenza

Garlic sprouts, also known as garlic scapes, are crisp and delicious. In addition to their attractive taste, they are also a rare antibacterial vegetable in spring. According to Professor Chen Ruifang, director of the Health Care Department of the First Affiliated Hospital of Guangzhou University of Chinese Medicine, garlic sprouts are the flower scapes of garlic that are pulled out of the bolting garlic and are a byproduct of garlic heads. Eating more garlic sprouts at this time of year can help kill bacteria and prevent influenza.

Efficacy: Garlic sprouts have a strong spicy taste when eaten raw. Chen Ruifang pointed out that this taste comes from an important substance contained in it - capsaicin. Modern medical research shows that capsaicin in garlic sprouts has a strong "killing power" against pathogens and parasites. Its bactericidal ability can even reach one-tenth of penicillin, which is helpful to a certain extent in dealing with the flu caused by viruses in this season. Capsaicin also has the effect of invigorating the spleen and stomach and eliminating food stagnation, and helps prevent wound infection. It also has a certain effect on the treatment of infectious diseases.

Purchase: When purchasing, first observe the branches, and choose those that are thick, tender and soft. Then look at the two ends: it is best if there is no obvious aging fiber at the base, and the buds at the top should be firm and not blooming.

Cooking: Do not overcook the vegetable, so as not to destroy the efficacy of the capsaicin it contains and reduce its bactericidal effect.

Warning: People with gastrointestinal heat, constipation, and oral ulcers should eat less. People with irritability and insomnia should not eat dinner.

It turns out that garlic sprouts can also kill bacteria. It seems that we should eat more of them in the future.

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