Creative Ways to Cook with 150g garlic, minced – Recipes You Haven’t Tried
Shake up your routine with these unexpected yet delicious 150g garlic, minced recipes — fun, easy, and full of flavour.
Recipes with 150g garlic, minced
Golden Garlic Jade-Fat Cui Pork Ribs: "Golden garlic, "Jade-Fat" describes the soft and glutinous texture of potato cubes like jade, and "Cui Pork Ribs" not only reflects the visual of neatly arranged ribs, but also implies the layered sense of three layers of ingredients stacked in a staggered manner. 2. Garlic-Flavored Cui Pork Ribs Tower: "Cigarlic" echoes the rich taste of potatoes, ribs, and garlic, and the word "Tower" gives the dish a sense of shape, suggesting the exquisite arrangement of ingredients stacked like a tower. 3. Garlic-Flavored Pork Ribs: Borrowing the concept of "Three Freshness" of the famous Northeastern dish, the denseness of potatoes, the meaty fragrance of ribs, and the spicy fragrance of garlic are combined into a new three freshness, highlighting the complex flavor.
Lately, I've been eating too much pasta and really wanted a change. Yunnan rice noodles are like Chongqing hotpot—the flavor is ingrained in the local culture. A trip to Yunnan is guaranteed to hook you; you'll crave it every day! To recreate the Yunnan taste, the local sauces and pickled vegetables are the soul of the dish! The tangy pickled vegetables mixed with the rich sauce, combined with the aroma of meat, are irresistible. Picking up a mouthful of rice noodles, each strand is coated in the thick sauce. Slurping them down, they're soft, chewy, and the savory, spicy, and sour sauce explodes on your tongue. The crisp, sour pickled vegetables cut through the richness of the minced meat. Then, a bite of a poached egg soaked in broth—layers of sour, spicy, fresh, and fragrant flavors unfold, warming you from your tongue to your stomach. Finally, I've satisfied my craving for Yunnan rice noodles!
Soak the velvet mushrooms and tear them into thin strips. Cut the pork belly into thin slices and fry until the oil comes out. Heat the oil and sauté the minced garlic. Add the velvet mushrooms and stir-fry until fragrant. Add the pork slices and fry together. Drizzle with soy sauce and sprinkle with chopped green onions. The mushroom meat is tender and fresh, the pork slices are fragrant but not greasy, and the sauce is wrapped with the freshness of the mushrooms. It is simple, quick and goes well with rice.
The beauty of this stir-fried radish leaves with minced meat lies in its simple yet heartwarming details: Homegrown radish leaves stir-fried with minced meat. The core radish leaves are all homegrown and pesticide-free, picked fresh in the morning while still dewy, locking in their crispness, sweetness, and natural freshness. Stir-fried quickly over high heat with fresh lean minced meat, the slightly spicy and fresh leaves blend perfectly with the rich aroma of the meat. The result is a crisp, tender, and refreshing dish that's perfect with rice, a home-style flavor that gets better with every bite. Natural and healthy, suitable for the whole family. Radish leaves are rich in Vitamin A, Vitamin C, and dietary fiber. Combined with the high-quality protein from lean minced meat, this low-fat, high-nutrition dish promotes intestinal motility, cleanses the stomach, and provides essential energy. It's a safe and delicious meal for both the elderly and children, a simple yet nutritious option.