When Stir-Frying Garlic Sprouts, the Most Important Thing is Not to Wash Them Directly – A Master Chef Shares a Clever Trick to Keep Them Crispy and Green
When stir-frying garlic sprouts, don't directly fry after washing! A master chef teaches you a clever trick, garlic sprouts remain crispy and green and more flavorful
Yesterday I bought vegetables at the market and found new garlic sprouts on sale, green and shiny, fresher than before, so I also bought a bunch.
Garlic sprouts are a common vegetable, although this dish is quite ordinary, it is very suitable for pairing with various ingredients. In the many ways to cook garlic sprouts, stir-frying is the most, garlic sprouts stir-fried with meat, garlic sprouts stir-fried with dried mushrooms, garlic sprouts stir-fried with cured pork belly, etc.
The taste and value of every dish made with garlic sprouts are rich, it can make it colorful and fragrant, and whether garlic sprouts are paired with any ingredients for stir-frying, it is not an easy thing to do, in fact, the more home-style dishes are the hardest to make, and it is necessary to pay attention to the techniques, directly putting garlic sprouts into the pot to stir-fry is wrong. Teach you how to cook garlic sprouts at home, don't directly put garlic sprouts into the pot to stir-fry, add one more step, put garlic sprouts into a pot of boiling water with salt and oil, after this operation, the color of the garlic sprouts will be guaranteed to be emerald green and will not turn yellow
Recipe: Garlic Sprouts Stir-Fried with Pork Belly
Ingredients: 300g garlic sprouts, 100g pork belly
Seasoning: 2g salt, 10g light soy sauce, a little sesame oil
Instructions: 1. Use your hands to pinch off the older parts of the head and tail of the garlic sprouts, wash them clean and drain the water. Cut the garlic sprouts into segments.
2. Slice the pork belly, and the garlic sprouts will be fragrant if you use lean meat or beef tenderloin, cut into strands and marinate with a little flour before stir-frying, the meat strands will have a tender taste.
3. Add water to a pot and bring to a boil, add a little salt.
4. Blanch the garlic sprouts in boiling water, blanch the garlic sprouts until the color turns darker green, and remove the garlic sprouts. When blanching garlic sprouts, add a little salt to the water, which can make the color of the garlic sprouts more emerald green.
5. After blanching the garlic sprouts, put them in cold water to cool immediately, and remove them after draining the water, so that the garlic sprouts will not turn yellow, and maintain the crisp texture of the garlic sprouts. If the garlic sprouts are not cooled with cold water, the garlic sprouts will be hot, and the color will turn yellow in a while. When stir-frying garlic sprouts, use high heat and stir-fry quickly.
6. Add oil to a pot and heat it up, add pork belly slices and stir-fry until fragrant.
7. Add the blanched garlic sprouts.
8. Add light soy sauce and salt. Stir-fry over high heat until evenly mixed, and then turn off the heat.
9. Drizzle with sesame oil and serve immediately. A plate of delicious garlic sprouts stir-fried with pork belly is ready.
Summary of cooking techniques: 1. When stir-frying garlic sprouts, don't directly put them into the pot to stir-fry, you also need to add one more step, that is, put garlic sprouts into a pot of boiling water with salt and oil, after this operation, the color of the garlic sprouts will be guaranteed to be emerald green and will not turn yellow
2. After blanching the garlic sprouts, put them in cold water to cool immediately, and remove them after draining the water, so that the garlic sprouts will not turn yellow, and maintain the crisp texture of the garlic sprouts. If the garlic sprouts are not cooled with cold water, the garlic sprouts will be hot, and the color will turn yellow in a while. When stir-frying garlic sprouts, use high heat and stir-fry quickly.
