There is always an indescribable feeling for beautiful things. When I saw this dish, I was deeply attracted by its tender green color and slender shape.
This is a fast-moving and convenient cold dish. The garlic moss is briefly blanched in hot water, which reduces the unique spicy flavor of raw garlic moss, but still maintains a crisp and crisp taste. There are no traces of cutting, and the original hand-tearing method is used to preserve the fresh color and original flavor of the garlic moss to the greatest extent possible.
Hand-shredded garlic sprouts with cold salad
By BartCollier
Recipe Recommendations
- garlic moss 250 grams
- garlic 2 capsules
- soy sauce 1 tablespoon
- mature vinegar 1/2 tablespoon
- salt 1/2 teaspoon
- chicken essence 1/2 teaspoon
- chili oil 1 tablespoon
- super spicy
- mix
- ten minutes
- ordinary
Steps for Hand-shredded garlic sprouts with cold salad
1
Remove the old stems of the garlic moss and wash it, and chop the garlic until it becomes minced.
2
Heat the water in the pot until the water starts to bubble, then turn the garlic moss, blanch for half a minute.
3
Quickly cool the river and add cold water to chill for five minutes.
4
Tear into thin threads by hand and control the moisture.
5
Finally, add minced garlic, soy sauce, vinegar, salt, chicken essence, and chili oil, stir well and serve, or according to your own eating habits, mix to your favorite taste, which can be hemp, spicy, sour, or sweet.Hand-shredded garlic sprouts with cold salad Make Tips
1. After blanching the garlic moss, be sure to put it in cold water and chill. The function of chilling is to ensure the color of the garlic moss and the ease of tearing it into thin threads. Because the raw garlic moss is very tender, if you tear it directly, it can easily be broken halfway. After boiling water, the garlic moss will become a little more resilient and elastic. If you tear it by hand, it will be very smooth. 2. It's easier to tear the garlic moss from the middle.