I am referring to this round garlic seed. In Beijing, the flat and leafy type is usually called green garlic. The bacon is made from the selected pork belly. It is hygienic and not greasy. 2 steamed each time, sliced in the refrigerator can be eaten for about a week, the steamed soup is the essence, can be used in the fried bacon dish, instead of soy sauce and salt seasoning. It is said that the current garlic seedlings are really old. I have smashed the skin one by one, and the taste is crisp. This is the fast food, the accuracy of the fire is the key, look at my tips. . .
The garlic seedlings are washed and cut into sections, and the ginger is cut into thick pieces for use.
Put a little bit of oil in the hot pot, stir the garlic into a pot and stir fry for about 20 seconds.
Pour a little oil in the pan, stir fry the bacon until the fat is transparent. Change the fire into the ginger and stir fry a few times. Into the garlic seedlings, pour 3 tablespoons of steamed bacon soup. Stir fry for about 20 seconds. It is.
1. Use a little bit of oil to sauté the garlic in order to remove the spicy taste of the garlic. The finished product is sweeter, crisper and less irritating. Use less oil, the oil temperature should be high, the time must be short, because the garlic will have some heat on the plate after the pot, and it will return to the pot in a while. The time of frying is too long, and the garlic sprouts are not good. 2. There is soy sauce in the bacon, it is easy to paste the pot, so first use a medium oil to fry the bacon with a little oil and sauté the lard, it will be more fragrant and not greasy. Then change the fire quickly and stir-fry the ginger and garlic to ensure a consistent taste. 3. The soup distilled from bacon can be replaced by soy sauce, but the bacon taste of the dish cannot be made more intense. In addition, the bacon and the soup have a salty taste, and the salt does not need to be released.