Is garlic sprout a main course or an ingredient?

Garlic seedlings are essential for Gansu people. Lanzhou beef noodles should be clear, that is, the bone soup should be clear, the second is red, the pepper oil should be bright red, the third is yellow, that is, the face is yellow with alkali, and the fourth is garlic seedlings! We have to eat a bowl every day to be practical!

In Sichuan cuisine, garlic seedlings are widely used as ingredients, and some are cooked separately.

The most representative seasonings are Sichuan-style pork, fried bacon and Mapo tofu. Authentic Sichuan-style pork must use garlic sprouts, fried bacon is also commonly used garlic sprouts, Mapo tofu is also sprinkled with garlic sprouts instead of chopped green onion, and cooked noodles are often seasoned with garlic sprouts. Of course, this is the traditional way of eating when we were young. Now fried pork and bacon don't need garlic seedlings, and Mapo tofu and noodles are often decorated with chopped green onion. Personal convenience or garlic seedlings, more pungent, more blunt, especially the stems. This smell from above is enough.

I saw garlic seedlings eating alone at the New Year's Eve dinner table in Kaizhou, Chongqing. Garlic stalks are torn or cut into flowers, and raw ones are directly dipped in seasoning. I want to be more straightforward and perhaps superior, but I am very eager to have a chance to kiss Fang Ze.

Anyway, there are more chopped green onion growing garlic, my hometown in rural areas. After all, the plant, size and yield are much higher, and the eating habits handed down from ancestors also prefer garlic seedlings.

Garlic leaves are generally ingredients, especially in Guizhou. We like to stir-fry with garlic seedlings, stir-fry pork and bacon. Garlic seedlings are basically an essential auxiliary material for fried meat, and will be soft and rotten if cooked for a long time. Therefore, as long as we stir-fry the vegetables with fire until the aroma escapes and is heated evenly, we can serve them on the table and taste the refreshing taste and flavor.

At the same time, garlic leaves should not be overcooked, so as not to destroy capsaicin and reduce the sterilization effect. Fried meat with garlic leaves seems to be a very common dish, but it is deeply loved by many people. First, it is appetizing because it has a strong vegetable flavor; Secondly, the combination of garlic leaves and pork belly has always been considered as the best combination. Pork belly has high fat content, and garlic reduces blood fat. This complementary combination just solves the heart disease of meat lovers, but more people are addicted to garlic leaves.

After the pork belly and garlic leaves are fried together, the greasy feeling of the meat is reduced, while the garlic leaves absorb the fat of the pork belly, and the garlic flavor is more full, and the change of taste cannot escape the delicate mouths of diners.

For China people, young garlic shoots are usually the main course in the north, while pickled cabbage is served in the south, which is mainly due to regional differences. So what kind of food to eat depends mainly on people and regions.

Garlic seedlings are similar to onions. They are very strong and fragrant. They can go with any dish. It can be described as a universal golden dish, mainly because it tastes good. Garlic seedlings not only taste good, but also have high nutritional value and can play a role in sterilization. Eating them often is good for your health.

First, the north is eaten as the main course.

When it comes to the north, people will first associate it with the northeast. Northeasters eat onions or garlic seedlings directly without processing. They can pull it out of the ground, wash it and eat it directly on the table. Simple and rude, but also in line with the straightforward and simple character of the Northeast.

Not only in the northeast, but also in the northern areas such as Hebei, Henan and Shandong, even if they are not eaten raw as in the northeast, they will be directly fried, that is, garlic seedlings with other dishes, such as fried meat with garlic seedlings, scrambled eggs with garlic seedlings, and fried peppers with garlic seedlings. These are also the practices we often eat in our hometown of Henan.

Second, the south should be eaten as a side dish.

Generally, the taste in the south is light, not as rough as that in the north, but as mild as that of women. Because garlic sprouts are as strong as green onions, many southerners can't accept this strong taste, so they will eat it as a side dish, which is equivalent to seasoning, adding a little just to add a little flavor.

Southerners usually make tea and eat more seafood. Besides, this kind of garlic seedling with strong taste is really not suitable for the main dish, but only for cooking. It's for seasoning, of course.

Third, the function and nutritional value of garlic seedlings

The nutritional value of garlic seedlings is very high. Garlic seedlings contain more nutrients needed by the human body, and also have the function of sterilization, which can be described as a star dish. Its function is not only delicious, nutritious and bactericidal, but also, especially when fried with meat, it can reduce the greasy feeling of meat, make the whole dish taste better and eat meat less greasy.

Summary: To sum up, whether garlic sprout is the main course or the side dish mainly depends on users and regions. Different people have different dietary preferences, and different regions have different habits. Therefore, this question can not give a clear answer, but should be analyzed in detail.

Both. Look at the dishes. If it is fried meat, fried meat with garlic seedlings is also delicious. Braised fish, duck, chicken, mutton, radish and brisket can be served with some garlic seedlings.

Garlic seedlings are usually used as side dishes, for example, garlic seedlings are used for Sichuan-style pork.

Garlic seedlings have high nutritional value and are rich in various nutritional elements needed by human body. We mainly serve side dishes here.

We usually use garlic seedlings as ingredients here and fry them with meat, eggs and vegetables. It's impossible to use it as the main course. After all, it's not very delicious to fry a plate of garlic seedlings.

I prefer garlic seedlings to green onions, because I don't like onions since I was a child. On the contrary, garlic sprout is acceptable to me. Maybe it's because I like leafy vegetables

The stems of garlic seedlings have two colors, one is white and the other is purple. Personally, I think the white one is not very delicious, because it tastes very light and has no smell of garlic seedlings. Purple is particularly delicious, not only beautiful in color, but also rich in flavor.

In summer, there are no garlic seedlings. Generally, green onions are used in cooking, but I seldom buy them because I don't like its taste. So the main ingredients I use for cooking in summer are green pepper, ginger and garlic. I will always cook with garlic sprouts until it gets cold and there are garlic sprouts.

I like to put some garlic sprouts in all kinds of cooking. I think it tastes particularly good. I want to share with you some dishes that I often fry with garlic sprouts.

1, garlic sprout Sichuan style pork. Cut the cooked pork belly into thin slices, and cut the cleaned garlic seedlings into sections with an oblique knife. Heat the pot, add pork belly and stir-fry until fat, add bean paste to make red oil, add Jiang Mo, add soy sauce to color, add garlic sprouts and stir-fry, add thirteen spices and chicken essence, stir-fry evenly, and take out the pot.

2. Sauté ed sausages with garlic sprouts. Slice the sausage and cut the garlic sprouts with a diagonal knife. Heat the pan, pour in the right amount of oil, stir-fry the sausage after the oil is hot, add the dried pepper, Jiang Mo and garlic, stir-fry evenly, and then take out the pan.

3. Scrambled eggs with garlic. Cut the garlic seedlings into sections with an oblique knife, beat the eggs in the bowl and stir them with chopsticks. Heat the pan and pour in the oil. When the oil is hot, pour in the egg liquid and disperse quickly. Add dried Chili, Jiang Mo and garlic, stir fry, add salt and thirteen spices, stir fry evenly, and then take out the pan.

4. Fried bacon with garlic seedlings. Cut the cooked bacon into pieces, and cut the garlic seedlings into sections with an oblique knife. Heat a pan, stir-fry the bacon until it becomes fat, add dried Chili, Jiang Mo and garlic, stir-fry until the garlic stops growing, and then take out the pan.

5, garlic seedlings burn tofu. Cut the garlic seedlings into sections with an oblique knife, and wash the tofu and cut into pieces. Pour oil into the pot. When the oil is hot, add tofu slices and fry until both sides are golden. Add dried Chili, Jiang Mo and garlic sprout, stir fry, add salt, thirteen spices and chicken essence, stir fry evenly, and then take out the pan.

The above dishes are all my favorite dishes to cook, and the method is not very difficult, and they are all rice, and the wine is also very good, especially delicious!

In Sichuan, garlic seedlings are generally used as ingredients, such as Sichuan-style pork and Mapo tofu. Garlic seedlings are fragrant and delicious, which increases the special taste of dishes and has the effect of removing greasy and fishy smell, especially for the first dish of Sichuan style, Sichuan style garlic seedlings are full of fragrance and are very suitable. Sichuan-style pork and garlic seedlings are a perfect match, and there is no one. Sichuan style is basically the same taste. ! ! ! !

Because I live in the south, and according to my family's eating habits, I use garlic seedlings as ingredients.

But sometimes it is the main course.

Now is the epidemic prevention and control period, so my family now has a plate of fried meat with garlic seedlings for dinner. My mother said to eat more garlic seedlings, which is sterilization. I don't reject it either. I like it, too. I usually do it, not as often as I do now.

Garlic seedlings are mostly used as ingredients and can also be used as decorations for other dishes.