Can bean sprouts be mixed raw, and how are bean sprouts delicious

Yes, but not recommended.

The raw bean has a bean flavor and is not easy to digest, and now the germinating bean sprouts will add drugs, which is not hygienic enough.

For a crispy texture, blanch it in boiling water and soak it in cold water.

Raw material. 200 grams of mung bean sprouts, 1 tablespoon of sugar, 1 tablespoon of aged vinegar, 6 red peppers, chives, salt, peppercorns, and cooking oil.

Method. 1.Wash and chop the peppers; Wash the chives and dice them.

2.Rinse the mung bean sprouts with water.

3.Add an appropriate amount of water to a pot and bring to a boil.

4.Pour the sprouts into boiling water and immediately turn off the heat.

5.Stir the bean sprouts in boiling water to heat them evenly, and blanch the bean sprouts for 10 seconds. It not only retains the moisture of the sprouts, but also removes bacterial residues on the surface of the sprouts.

6.After the bean sprouts are removed from the pot, rinse them with water to make the taste of the bean sprouts more crispy; Drain the bean sprouts from the cold water.

7.Add a spoonful of aged vinegar.

8.Add another spoonful of sugar, sugar:vinegar = 1:1, which is also the secret to making the sprouts delicious.

9.Add salt to taste.

10.Pour in the chopped green onions and chili peppers, without stirring.

11.Heat the pot, add a little oil and add a few peppercorns.

12.The peppercorns are fried to create a fragrant aroma, and hot oil is poured over the chopped green onions and chili peppers, and the aroma of the previous seasoning is further brought out with the crispy pouring sound. Stir the bean sprouts with the seasoning well and serve on a plate.

Nutritional efficacy. Bean sprouts are rich in nutrition, and in the process of germination, the content of vitamin C increases a lot, and some proteins are also decomposed into various amino acids required by the human body, which is more conducive to human absorption and better nutrition.

No. After cooking, it can be served cold.

1. Prepare the ingredients for cold mung bean sprouts.

There are very few materials prepared for making cold mung bean sprouts, mainly mung bean sprouts and a small amount of edible salt and vegetable oil, mung bean sprouts must be fresh, if the freshness is not enough, then the taste of the cold mung bean sprouts will become very poor, and the nutritional value is not guaranteed, so if you want to make cold mung bean sprouts, you must choose fresh and high-quality, and when you do some other dishes, you must also ensure its freshness.

2. The steps of cold mung bean sprouts.

To make cold mung bean sprouts, first of all, the mung bean sprouts should be cleaned, it is best to soak them in water for a while, so that they can be washed more thoroughly, dry the water after washing, and then put a small amount of water in the pot, pour all the mung bean sprouts into it after boiling, take it out after a little boiling, cook it for a long time, at most not more than three minutes, put it on the plate after taking it out, and then pour the seasoning into it, stir evenly, and you can eat it after cooling.

3. The characteristics and efficacy of cold mung bean sprouts.

The cold mung bean sprouts are very distinctive, not only eat particularly refreshing, but also all kinds of nutrition are more comprehensive, can well nourish our body, especially the vitamin substances in it, eating cold mung bean sprouts also helps to enhance our appetite, if there is a loss of appetite or indigestion, then it is recommended to make this cold mung bean sprouts to eat, there is a good improvement effect.

First, cut off the roots of the sprouts with scissors and clean them. 2.Secondly, blanch in a pot and boil the water too cold. 3.Finally, put it in a bowl, add minced garlic, chili, salt, chicken essence, sesame oil, drizzle with hot oil, add coriander and grasp well.

Summary. Hello, if you have a little sprout, you can mix it cold, but if you have a lot of sprouts, you can't. Prepare one or two potatoes, it is best to use fresh potatoes that have not sprouted, if there is a little sprouting, cut off the sprouted part, if a large area sprouts, you have to throw it away directly, this kind of potato is not delicious to make cold shredded potatoes, nor healthy.

Hello, if you have a little sprout, you can mix it cold, but if you have a lot of sprouts, you can't. Prepare one or two potatoes, it is best to use fresh potatoes that have not sprouted, if there is a little sprouting, cut off the sprouted part, if the area of which state is large to sprout, you have to throw it away directly by hand, this kind of potato is not delicious to make cold shredded potatoes, and it is not healthy.

Peel and clean the potatoes, first slide and use a sharp kitchen knife to cut the potatoes into thin slices, thick tung and thin, try to be thinner, and then flatten the potato slices, each knife wheel is tight, cut into thin shredded potatoes.

Put the shredded potatoes into a bowl and add water to clean, grab them a few times with your hands, drop the starch into the water, pour out the turbid water in Souzhou, add water and grab it a few times, repeat twice, completely clean the starch, and keep the shredded potatoes fresh. Add water to a pot, bring to a boil over high heat, and add cold water to a clean bowl and set aside. Pour shredded potatoes into the pot, blanch over high heat or which water, do not exceed half a minute, if the shreds are very thin, more than ten seconds are enough, blanch and pour into the cold water bowl underwear leak code.

Let the shredded potatoes cool down quickly, then remove the shredded potatoes and control the water and set aside. Put minced garlic, millet pepper, dried chili noodles, white sesame seeds, and a little chopped green onion in an empty bowl, heat oil in a pot, and pour the hot oil into the bowl. Then add light soy sauce, vinegar, salt, sugar, chicken essence, sesame oil, and stir well.

Put the shredded potatoes into a large bowl, pour in the adjusted cold sauce, stir well, so that the shredded potatoes will be done well, the crispy socks are refreshing and fragrant, Ruotan or like to eat coriander and put some into the stirring, if you like green peppers, you can blanch them with the shredded potatoes and then mix them cold.

I hope mine can help my pro, and have a happy life [than heart].

<> "Cold bean sprouts. Ingredients: bean sprouts, Zhou Shen Sun Qing Xiao pepper.

Method:1Sauce: chili oil, 2 tablespoons light soy sauce, 1 tablespoon oyster sauce, 2 tablespoons aged vinegar, salt, chicken essence, sugar, stir well.

2.Boil the shredded green peppers and bean sprouts for one minute, then pour in the sauce.

Eating more cold bean sprouts in summer has the health effect of clearing heat and relieving heat, but to make crisp, tender and refreshing cold bean sprouts, you must master the skills of blanching bean sprouts. The methods and techniques of blanching bean sprouts are introduced as follows for reference.

1. Wash the bean sprouts before blanching, and soak them in light salt water for about 30 minutes if the time is sufficient. The effect of soaking is actually to remove the additives in the sprouts, and the sprouts that are made at home can be made without soaking.

2. Add an appropriate amount of water to the pot and bring to a boil, then pour in the bean sprouts, and pour an appropriate amount of white vinegar into the pot and stir well. If it is mung bean sprouts, turn off the heat after adding them to the pot and blanch them for about 10 seconds or more to prepare them out of the pot. If it is soybean sprouts, continue to cook for about 3 or 4 minutes before they can be removed from the pot.

3. Remove the bean sprouts and rinse them quickly with cold water until they are cool, and then drain the water of the bean sprouts to be used for cold dressing. The bean sprouts processed in this way are absolutely crispy and refreshing when made into a cold dish.

Why put vinegar when blanching bean sprouts.

The acetic acid in vinegar has a significant effect on promoting the protein coagulation in the bean sprouts, and the result of protein coagulation is that the bean sprouts are not easy to get out of the water, so as to maintain a crisp and tender taste.

In addition, blanching bean sprouts with a little vinegar can also reduce the loss of certain vitamins in bean sprouts, and has an obvious effect on removing the beany smell. Putting a little vinegar when frying bean sprouts has the same effect and effect.

Cold side dishes, cold bean sprouts are super refreshing.