How to make fried squid with garlic moss and tips

According to the editor, many people are not very interested in garlic shoots, not because of its price, but because of its taste. Some white-collar workers in particular think that eating garlic shoots is like eating garlic, which will leave an unpleasant taste in the mouth. In fact, garlic shoots are not like this. How to eat garlic shoots more deliciously? Have you tried fried squid with garlic shoots?

Ingredients

A handful of garlic sprouts, a squid, a small piece of pork, a small piece of ginger, and a few scallions

Accessories

Salt, sugar, cooking wine, soy sauce

Steps to cook fried squid with garlic moss

1. Peel and clean the squid, cut it into slices, add cooking wine and a little sugar and marinate for a while;

2. Slice the pork and marinate with cooking wine for a while;

3. Wash and cut garlic shoots into sections, slice ginger, and wash green onions and take out the white part;

4. Boil water in a pot, add a little salt, add garlic shoots and blanch until cooked;

5. Heat the pan and add lard;

6. Add ginger slices and green onions and stir-fry until fragrant;

7. Add the marinated meat slices and fry until they change color;

8. Add the squid slices and stir-fry for a while;

9. When the squid fillets are almost cooked, add the garlic shoots, stir-fry for a few times, add a little salt and soy sauce to taste and serve.

Tips

1. Adding a little sugar when marinating squid can enhance the flavor. I personally feel that seafood is especially delicious when fried with lard, just like vegetables will be more fragrant when fried with lard. However, those who are afraid of fat can use other oils instead.

2. The cooking time of squid is very important. If it is too cooked, it will become hard. Therefore, in order to preserve freshness, LG will blanch the garlic shoots until they are cooked. This way, the texture of the squid can be better controlled during the frying process. The garlic shoots do not need to be blanched.

3. Do not eat too much garlic sprouts, otherwise it may cause liver dysfunction and affect vision. People with poor digestive function and eye diseases should eat less or no garlic sprouts.

4. Patients with liver cell damage and cancer can eat more.

5. Garlic shoots should not be cooked too much, so as not to destroy the capsaicin and reduce the bactericidal effect. Generally, they can be cooked raw.