10-Minute Straight Talk: Simple Home-Style Garlic Sprouts
It is the bone and sinew of garlic, the flower stalk that sprouts from garlic seedlings, with a fresh, slightly sweet, and spicy flavor. In my hometown, we start digging in April, fertilize, water, and level the soil, drawing 10cm square grids, and placing the prepared garlic seeds, with the garlic stem facing the sunlight, pressing them into the corners of the squares. Just like this, one by one, pressing them into the soil, and it takes a whole morning to process a small piece of land. 1000 plump garlic cloves require months of growth before they can be harvested in summer.
Before the garlic harvest, the green garlic sprouts are the first wave of deliciousness to be tasted, perfect for making hot pot pork, with a very good flavor. Next, when the garlic sprouts grow out flower stalks, don't wait for them to grow too long, just pull them out and use them to stir-fry meat, which is delicious. Pulling garlic sprouts is a technique, a large diameter is easily broken, a small diameter is difficult to pull out. When I was a child, I often competed with my father and mother to see who could pull out the longest garlic sprout.
Garlic sprouts are also called garlic tassels or garlic moss in some southern regions, and garlic shoots are also called garlic sprouts in the south. I wonder what is the name of garlic sprouts in your hometown? Garlic sprouts are the tender shoots of garlic, which sprout after maturing, with a fresh and delicious flavor, produced in all regions of China, and available year-round. Garlic sprouts can be eaten in various ways, such as boiling, pickling, stir-frying, and cold cutting, often used as ingredients in other dishes.
Garlic sprouts are rich in nutrition. 500 grams contains 5 grams of protein, 1.3 grams of fat, 42 grams of carbohydrates, 7.6 grams of crude fiber, 92 milligrams of calcium, 5 milligrams of iron, 0.84 milligrams of beta-carotene, 0.59 milligrams of thiamine, 0.25 milligrams of niacin, 2.1 milligrams of nicotinic acid, and 176 milligrams of ascorbic acid.
Garlic sprouts stir-fried with meat shreds: the meat shreds are fragrant, the garlic sprouts are crisp and tender, and it's suitable for eating with rice. Ingredients: 200g garlic sprouts, 100g pork with lean fat, 50g red bell pepper, 50g yellow bell pepper. Seasonings: 40g salad oil, 12g fragrant oil, 5g light soy sauce, 35g soy sauce, 10g yellow wine, 5g sweet bean sauce, 3g cornstarch, 3g salt, 10g sugar, 20g water starch, 3g chopped green onions, 5g chopped ginger, 20g water. Procedure: Cut the pork into 6cm shreds and add 2g of yellow wine and 3g of cornstarch, mixing with 2g of light soy sauce. Cut the garlic sprouts into 3cm segments, and cut the bell peppers into 3cm segments. Boil the garlic sprouts, yellow bell peppers, and red bell peppers in water until they are blanched, then drain the water. Heat 40g of salad oil in a pan until 30% hot, then add the pork shreds and stir-fry until colored, then add chopped green onions and sweet bean sauce, garlic sprouts, red bell peppers, and yellow bell peppers, stir-fry evenly, add yellow wine, soup, salt, sugar, and light soy sauce, add water and thicken with water starch, pour in fragrant oil and remove from heat, plating. Cooking key points: the meat shreds should be cut evenly, first stir-fry the meat shreds, then add garlic sprouts to stir-fry.
Reliable tips: 1. When selecting garlic sprouts, choose fresh ingredients that are pale green, tender, and have a high water content. Garlic sprouts with dark green color are old and should not be selected. 2. When stir-frying garlic sprouts, blanching is essential to preserve the color of the ingredients and shorten the cooking time. 3. When stir-frying garlic sprouts, add a little sweet bean sauce. The color of the hot oil sweet bean sauce is bright red, and the salty, sweet and fresh flavor of the sweet bean sauce enhances the flavor of the garlic sprouts. 4. Garlic sprouts can be paired with various ingredients to enrich the taste and flavor of the dish.
Related reading: Summer candied sugar vinegar garlic sprouts, with a pale yellow-green color, crisp and sweet and sour, suitable for eating. Xi'an oil splashed noodles, the side dish of noodle soup, the little girl accompanying the noodle soup is simple to make and can satisfy cravings. Breakfast must-have side dishes, simple to make, pale yellow-green, tender and crisp, sweet and sour. Colorful meat crumb noodles, the noodles are bright red, the meat crumbs are crispy and fragrant.
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