Every time I see the green and shiny garlic moss in the restaurant, do you always feel that you are not so interesting to fry at home? It's either yellowing and watery, or it's not flavorful enough. Don't worry, today I will teach you a trick that even chefs are using, and I am sure that the garlic moss you fry will be more attractive than the restaurant!

1. Garlic moss directly into the pot? No wonder it's old and unpalatable

Many people wash the garlic moss and throw it directly into the pot to fry, which is a big mistake! There is a waxy protective film on the surface of garlic moss, which is not only difficult to taste when fried directly, but also easy to get old and yellow.

1. Give garlic moss "loose muscles and bones" first

After washing the garlic moss, gently pat the surface of the garlic moss with the back of the knife to allow the waxy layer on the surface to crack slightly. The garlic moss processed in this way is like opening a "taste channel", and it is easier to absorb the flavor of the seasoning when stir-frying.

2. Soaking in salt water has a miraculous effect

Soak the beaten garlic moss in lightly salted water for 30 minutes, which can not only remove the residual pesticides, but also allow the garlic moss to absorb a little salty taste in advance. Remember to keep the water temperature at around 0 degrees, too hot will ruin the crisp texture of the garlic moss.

Second, the heat is not right, and the effort is in vain

Stir-fried garlic moss pays the most attention to the heat, and the taste is very different in one second. Master these two key points to ensure that the garlic moss is crispy and delicious.

1. Pass the oil first to lock in the moisture

鍋里放比平時炒菜多一倍的油，燒至六成熱時快速把蒜苔過一遍油，10秒就撈出。這個步驟能讓蒜苔表面形成保護膜，鎖住水分和顏色。

2. Stir-fry twice for more flavor

Re-stir-fry the minced garlic until fragrant, add the oiled garlic moss, and stir-fry on high heat for 30 seconds. At this time, add seasonings, and use the pot gas to let the flavor penetrate into the inside of the garlic moss, so that it will be crispy on the outside and tender on the inside.

Third, the seasoning is exquisite, and it is more delicious to do so

1. Add some sugar to neutralize the spicy

The garlic itself has a bit of spicy flavor, and adding a pinch of sugar when stir-frying can not only neutralize the spicy taste, but also enhance the freshness. The ratio is best controlled at one-third of the salt.

2. Finally, drizzle some balsamic vinegar

A small spoonful of balsamic vinegar is poured on the side of the pot before it comes out of the pot, and the vinegar aroma that is instantly stimulated can make the garlic taste more layered. Note that the vinegar should be put last, as it will destroy the emerald green color of the garlic moss too soon.

3. The secret of pepper oil flavoring

If you like spicy flavor, you can add a few peppercorns when you burst the pot, or drop two drops of pepper oil before the pot, the spicy and fragrant fragrance makes people appetite.

The garlic moss stir-fried in this way is green and oily in color, crispy and juicy when you bite into it, and each one is covered with an attractive fragrance. The next time you come to the house, you will definitely be amazed by showing your hand! Remember, good ingredients also need to be paired in a good way, so try this little trick now!

Tips: The medical science knowledge in the content is for reference only, does not constitute a medication guideline, does not serve as a basis for diagnosis, do not do it yourself without medical qualifications, if you feel unwell, please go to the hospital in time.