Chinese Chefs Never Throw Away Vegetables - This 1 Trick Changes Everything! 🥬♻️" - video Dailymotion

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"While the world wastes 1.3 billion tons of food yearly, Chinese kitchens have been root-to-stem cooking for 5,000+ years—turning peels, stems, and 'scraps' into gourmet dishes! Discover how this ancient hack solves modern problems:**

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00:00Many people say that the Chinese like to waste food. They throw away vegetables without even

00:04eating them. But once you see how it's really made, you will change your perspective. In fact,

00:09the vegetable that is thrown away is called garlic sprouts. And it's actually the most

00:13valuable part of the garlic plant. Workers pull it out by hand from the center of garlic shoots.

00:18Timing is everything. Miss it by just two days and it turns tough and bitter. That's why they

00:23have to harvest it fast. Fresh garlic scapes are bright green and super tender at the base.

00:28They need to be washed immediately, then soaked over and over in clean water to remove any grit

00:33and that spicy raw flavor. After that, they're air dried naturally. Once that's done, it's time to

00:38cook. They add oil to a hot wok, then toss in a wild mix of spices and sauces. The smell insane. Next,

00:45they add the clean garlic scapes and a handful of dried chilies for heat. To level up the texture,

00:50they throw in tons of peanuts. As it cooks, the garlic scapes soak up all that spicy garlicky flavor.

00:56They slowly turn a rich, deep brown. And the taste, some say it's even better than me.

01:01One bite, it's crispy, spicy, and packed with garlicky goodness. After it's fermented for a few

01:06days, takes on this subtle, tangy, sweet aftertaste. The more you chew, the better it tastes. So,

01:12would you give it a try?

Chinese Chefs Never Throw Away Vegetables - This 1 Trick Changes Everything! 🥬♻️"

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