When I was a child, I would go to the wild with adults to dig small garlic. Digging garlic is also very important. The leaves are fat and green, and they will shovel deep. Shallow is broken. Thin leaves need to be dug gently to be uprooted. If you don't dig hard, it's as futile as a Grenade hitting a mosquito. Most people don't want to dig garlic in the fields. It grows very thin, its roots are deep, its head is small, and it accidentally digs seedlings. Mix small root garlic-small root garlic is different from garlic. Garlic with small roots is generally eaten in sauce, similar to shallots, but hotter than shallots. According to your taste, add a proper amount of salt, monosodium glutamate, Chili noodles and a spoonful of seafood juice, put on gloves and rub and stir evenly.
In addition, Korean pickles in Yanbian, Jilin also have small root garlic, which is added with various ingredients and peppers.
Single cake/meat/bean paste/garlic with small roots
Cut garlic into sections and diced meat. Add salt to the egg mixture, beat well, and add some garlic.
Two pots fire at the same time. Fried egg cake.
Add a little starch to diced meat, stir fry in a pan, add cooking wine, bean paste and sesame oil, and stir well.
Making method of egg and garlic box;
Put a little scrambled eggs in the pot, and simply cut the garlic a few times.
Chop pork into stuffing, add pepper water, soy sauce and a little salt and stir, then add fried eggs, garlic and a little sesame oil and stir again.
Wrap the box, fry it in the pan until both sides are golden, and then take it out.
(xtm)
1). Pickled garlic: Wash the garlic, control the moisture, marinate it with salt, marinate it to give a spicy smell, then evenly apply Korean hot sauce and marinate thoroughly. Very delicious.
2) Scrambled eggs with small root garlic: Wash the small root garlic and cut it into sections, break the eggs and stir fry in an oil pan, take out the scrambled eggs, re-start the pan to heat the oil, stir fry the small root garlic, then put the scrambled eggs in the pan and add your favorite seasoning. All right.
3). Fried garlic sauce: Chop the small root garlic for later use, put the oil in the pot, pour the big sauce when the oil is hot, stir fry the small root garlic for a few times, and serve delicious.
4) Bake the box with small root garlic, chop the small root garlic, add the corresponding meat stuffing, and add the corresponding seasoning, just like burning the box with leeks, which is very delicious.
Leek, Liliaceae, tastes bitter and warm, and has the effects of activating yang, dispersing stagnation and promoting qi circulation. In our local area, it is not called leek, but bitter garlic and small garlic leaves. I think every place has a different name! But this taste is quite good. Whether it is early spring, summer or early autumn, it will be found in our local area, and each season has a different way of eating.
In the early spring, everything on the earth is revived, and all kinds of wild vegetables are popping up one after another. Picking on the mountain has become a kind of enjoyment. After you come back from the mountain, pick up the garlic and wash it. It's good to add some garlic to a vegetable tofu, mix with Chili water, or add some flavor to the soup.
There is basically no appetite in summer. Pick some small garlic on the mountain, burn some green peppers and some eggplant, put some small garlic and some lobster sauce, which is another delicious meal. Remember to do this every summer to relieve your hunger.
In autumn, most crops are basically harvested in autumn. At this time, the garlic is also very big. Take the garlic home, wash it, dry it and soak it in soy sauce. It's also a good meal.
Xiaosuanwowotou
Practice: Clean garlic, chop it up, put it in a pot, add a little salt, rub it hard for a while, add 2 parts of wheat flour and 1 part of bean flour to make dough, grab a piece of dough and knead it into balls, then knead it into a nest, and put it in a drawer and dip it in steamed sauce or garlic paste to eat, which is especially delicious.
Stewed tofu with garlic
I won't eat this because it's too spicy for my stomach.
But others like to eat, or especially like to eat.
This can be mixed with pickles, similar to Korean pickles and Chili noodles. Some people say scrambled eggs, others say jiaozi.
This is the only way to eat this wild vegetable. It is too spicy.
Tell you a simple and delicious way!
Ingredients:150g garlic, 50g shredded cucumber.
Seasoning: 2ml of light soy sauce, 5g of hot sauce, 2g of sugar, 2ml of sesame 1g, 2ml of sesame oil, 2ml of vinegar 1ml and a little salt.
manufacture
1. Wash the garlic, drain it, put it in a pot, then add shredded cucumber and salt and mix well.
2. Mix soy sauce, hot sauce, sugar, sesame oil and vinegar, then pour into a basin and stir well, and finally sprinkle with sesame seeds.
Tip: Garlic with small roots has a unique spicy taste and can be used as an ingredient when making miso soup. Grasp it evenly with tips and stir it gently. You can eat it after stirring it evenly, or you can keep it in the refrigerator.
Features: Chinese chives have the functions of activating yang, transforming qi, opening chest, dispersing stagnation, promoting qi circulation and guiding stagnation. Can be used for treating dysentery, inhibiting the increase of lipid peroxide in blood of patients with high and medium fat, and preventing atherosclerosis.
Not as delicious as jiaozi. Northeasters like sauerkraut in jiaozi and garlic in jiaozi because they are fresh.
I remember my grandmother's specialty in cooking jiaozi was small garlic. He always handles the right amount, just right. Ask grandma to wrap it for me every time I go home. The smell still makes my mouth water.
Today, I will share with you the practice of jiaozi trap. It's really delicious, but it's a pity that you can't eat it so delicious all year round.
Prepare:
Minced meat, garlic, chicken essence, thirteen spices, salt, oil consumption, edible oil, egg white, soy sauce, shrimp.
Exercise:
1. Chop garlic a little, but if you want to eat something with a little taste, you can chop shrimp without chopping so much.
2. Put the minced meat into a bowl, add thirteen spices, oil consumption, cooking wine, fresh soy sauce, salt and chicken powder, then add a little oil and stir clockwise. Here is a small coup, add half an egg white to make the meat stuffing taste smoother and juicier.
3. Put the minced garlic into the meat, stir well and pour in the shrimps.
4. Bao jiaozi
Cook jiaozi.
I watched Niu Ge eat something that made my mouth water the other day. I hurried home and wrapped it with grandma. It is delicious. Have you ever eaten garlic jiaozi? I wonder if this thing is available in the south. Have friends from the south eaten? What do you like best, jiaozi? Comment and see if there are any like-minded people. I'll go first. I like sauerkraut and garlic. What about you?
Mix and eat
Scrambled eggs to eat