stir-fried sausage with garlic sprouts

We all know that garlic is not only rich in nutritional value, but also has the effect of strengthening the body and sterilizing bacteria. However, the taste of garlic is too irritating, and people with a slightly fragile stomach can't stand it, and even have a "stomach-burning" reaction. In fact, if people who are not used to eating garlic can get the same benefits from garlic sprouts.

Garlic sprouts, also known as green garlic, are young seedlings that develop from garlic seedlings to a certain period of time. The spicy taste of garlic sprouts is lighter than garlic, and its garlic aroma can increase the aroma of dishes, so it is more easily accepted by people. It is often cooked as a vegetable and is an indispensable side dish when making twice-cooked pork in Sichuan cuisine.
In some aspects, garlic sprouts have higher nutritional value than garlic. Its dietary fiber, vitamin C, vitamin A, carotene and other nutrients content are higher than garlic.

At the same time, garlic sprouts also contain allicin, so it has similar health functions as garlic. Garlic sprouts have strong antibacterial and antibacterial properties, can effectively prevent influenza, enteritis and other diseases caused by environmental pollution, can also promote the absorption of vitamin B1, accelerate metabolism, and quickly restore physical strength.