Cold hand-shredded garlic sprouts
Overview
A common feeling among people is that time flies when you do something you like. I can’t call it an obsession with food, but I am passionate about it. It has been more than a year since I really entered the food circle. From the time I first made my own delicacies and posted pictures to now sharing successful recipes with everyone, I have grown so fast, gained a lot of recognition, and gained a lot of valuable experience. Thank you to everyone who liked my dishes in the past year, and I am also grateful to the friends I have met along the way! In 2017, I will be with you all the way on the food road! For garlic sprouts, they seem to be more common in stir-fries. Today I will introduce a cold dish made with it. Hand-shredded garlic sprouts are not only interesting to cook, but the finished product is also very popular. This is considered a fast-food dish. After the garlic sprouts are processed, they lose their spiciness, but the taste is still crisp and the color is bright green, making people salivate. When I had guests at home on New Year's Day, I made this dish and put it on CD.
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Ingredients
Steps
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Wash the garlic sprouts and remove the old stems.
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Put water in the pot, add garlic sprouts after the water bubbles, blanch until it changes color and take out half-cooked.
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Take it out and put it in cold water to cool down.
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Tear into thin strips with your hands, control the moisture, and tear from the middle to both ends.
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Tear into thin strips with your hands, control the moisture, and tear from the middle to both ends.
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Add minced garlic, light soy sauce, vinegar, salt, sugar, sesame oil and mix well. (For the sake of taking pictures, I did not cut off the whole garlic sprouts. When making it at home, for convenience when eating, you can cut off the garlic sprouts and then mix them)
