Why do you want to put vinegar in fried bean sprouts, and what seasonings to put in fried bean sprou

Because bean sprouts are rich in many nutrients that are good for our body, they have become a common dish on the table. But it's such a big part when I buy it, but it's such a small plate when I fry it. A lot of water in the bean sprouts is unconsciously discharged in the process of stir-frying, so the nutrients in it must also be lost unconsciously.

Is there any way to preserve this nutrient better when frying bean sprouts?

According to experts, fried bean sprouts and other vegetables that are easy to produce water must be fried quickly, and the longer the time, the more water will be produced, and the more nutrients will be lost. When the pan is hot, put the sprouts down and add the vinegar after about half a minute. Please note that about 4 taels of bean sprouts with a spoonful of vinegar, too many bean sprouts will be too sour, and it will affect the color of the dish.

So why put vinegar at the beginning of cooking, and what are the nutritional benefits of vinegar?

Vinegar can avoid the loss of vitamin C. Because the tissue in the bean sprouts is relatively loose and contains more water. When heated, it is particularly easy to come out of the water.

Bean sprouts contain more water-soluble vitamins, especially vitamin C, which is afraid of heat, alkali, and easy to oxidize. Therefore, if we put some vinegar on the table during cooking, vitamin C will not be easily lost in this acidic environment, and it will not be easy to oxidize.

Vinegar also makes the protein of the sprouts easier to absorb. Because acetic acid can make proteins dissolve faster and easier, they can be absorbed and utilized by the body. Bean sprouts are rich in protein, and a little vinegar is used to make it easier for us to absorb this protein.

At the same time, vinegar can get rid of the beany smell of bean sprouts very well.

It seems that adding some vinegar to the bean sprouts is very simple to preserve the vitamins and proteins of the bean sprouts to the greatest extent, and it can also get rid of the beany smell well, what are you waiting for, try it quickly!

Don't put vinegar in stir-fried bean sprouts, although it can make the sprouts crispy, but it will destroy the nutrients.

Material. Ingredients: 200 grams of cabbage, 200 grams of soybean sprouts, seasoning: 5 grams of soy sauce, 3 grams of salt, 2 grams of monosodium glutamate, 5 grams of ginger, 20 grams of vegetable oil.

Method. 1.Wash the cabbage and cut into strips.

2.Wash the soybean sprouts and remove impurities such as the bean skin.

3.Put the wok on the fire, put in the vegetable oil to heat, add chopped green onions, ginger shreds and stir-fry until fragrant, put in soybean sprouts, cabbage, etc. to stir-fry, fry until cooked, add soy sauce and refined salt to continue to fry, fry until the cabbage and bean sprouts are ripe and flavorful, add monosodium glutamate to taste, and get out of the pot.

The seasoning of fried bean sprouts can be salt, chicken essence, etc., and the following is an introduction to the method of fried bean sprouts.

Ingredients: nine vegetables, mung bean sprouts.

First pinch off the two ends of the mung bean sprouts and leave only the middle part, wash the processed mung bean sprouts with water, cut the nine vegetables into small pieces two centimeters long, and cut the pepper shreds into the empty beauty peppers.

Pour oil into a hot pan, put shredded chili peppers into a pot of nine vegetables, put an appropriate amount of salt in the basin, which can shorten the stir-fry time, and put in nine vegetables and other ingredients when the oil temperature is seventy percent hot, and stir-fry in the pot for 20 seconds and immediately put it out. In another oil pot, add mung bean sprouts when the oil temperature is 50% hot.

Then add a little salt and stir-fry for about 20 seconds, then add the fried nine vegetables, stir well and put it on a plate. A plate of simple and refreshing silver sprouts of nine vegetables is ready, the calories of bean sprouts are very low, and the moisture and fiber content are very high.

Nutritional value of bean sprouts:

1.Bean sprouts are rich in vitamin C

Can be ** scurvy;

2.It also removes cholesterol from the walls of blood vessels.

and the accumulation of fat, the role of preventing cardiovascular diseases;

3.Mung bean sprouts also contain riboflavin.

for mouth ulcers.

of people are very edible;

4.It is also rich in dietary fiber.

It is a healthy vegetable for constipation patients and has the ability to prevent cancer of the digestive tract.

Tract cancer, stomach cancer.

rectal cancer);

5.Bean sprouts are very low in calories, and high in water and fiber.

Nutritional value of nine vegetables:

1.Tonifying the Kidney and Warming Yang:

It has a warm nature, a pungent taste, and has the effect of tonifying the kidney and playing yang, so it can be used for impotence and spermatozoa.

** and other conditions;

2.Liver and stomach:

Contains special ingredients such as volatile essential oils and sulfides, exuding a unique spicy smell, which helps to regulate liver qi, increase appetite and enhance digestive function;

3.Qi and blood:

Its pungent smell has the effect of dispersing blood stasis and activating blood, and is suitable for chest pain and other symptoms;

The purine content of Jiucai is 25mg 100g, which is a low-purine food, and gout patients can eat Jiucai. Gout is a form of hyperuricemia that belongs to the disorder of purine metabolism in the body.

In terms of diet, we should try to focus on low-purine foods, and nine dishes are also rich in vitamins, which are good for the human body.

Ingredients: 100g of green bean sprouts, 3 teaspoons of vinegar, a little salt, 10 Sichuan peppercorns.

1.Bean sprouts stupid ruler wipe wash and set aside. 2.Heat the oil, add the peppercorns, and stir-fry until fragrant. 3.Add the bean sprouts. 4.Add vinegar, stir-fry and add salt. 5.Can.

During cooking, vitamins are easily destroyed by oxidation by oxygen in the air, but they are less lost in an acidic environment. Therefore, when frying bean sprouts, put some esters to preserve nutrients.

role. In addition, bean sprouts contain a kind of beany smell that people hate, and the white vinegar used to fry bean sprouts in our Northeast is fresh, and then add a little light soy sauce, put a little garlic paste, and the delicious bean sprouts are fried.

<> such as "sour and spicy shredded potatoes."

Vinegar cabbage", vinegar bean sprouts ......White vinegar is to show the freshness of vegetables, if you mainly use meat dishes, it is better to use aged vinegar, and it is also possible to use white vinegar and add some dark soy sauce, such as "sweet and sour pork ribs."

West Lake vinegar fish. ...The effect of aged vinegar is more obvious! The color of fried bean sprouts with white vinegar is better, of course, aged vinegar can also be used, the color of fried bean sprouts is better with white vinegar, after frying, the color is clean and beautiful.

Put the wok on the fire, add vegetable oil to heat, add chopped green onion and ginger to stir until fragrant, and add soybean sprouts.

Stir-fry the cabbage and other cabbage, stir-fry until it is cooked, add soy sauce and refined salt to continue to fry, and fry until the cabbage and bean sprouts are ripe and full of flavor, add monosodium glutamate.

Season and remove from the pan. Aged vinegar is used for stir-fried bean sprouts, but some people who don't like to have color use white vinegar.

Pour oil into the pot, add the green onion, chili pepper and garlic and stir-fry until fragrant, then add the green and red peppers. Finally, add shredded potatoes and stir-fry for three minutes, add salt and chicken essence.

Two spoonfuls of vinegar. Finally, add some green onions, stir-fry quickly and evenly, and you can get out of the pot! Then cool with water before stir-frying.

When stir-frying, first fry the shredded pepper and then put the shredded potatoes, make the chicken essence and salt into a bowl of juice with vinegar, basically pour the bowl juice along the edge of the pot when you put the shredded potatoes, and stir well. The shredded potatoes that are fried in this way are crispy. Cut into slices, then cut into shredded potatoes, then wash off the starch on the shredded potatoes with water, and finally put the shredded potatoes into a basin of water, add a spoonful of salt and two spoons of white vinegar to soak in the water, and then drain the water.

Shred the green and red peppers, slice the garlic and shred the ginger for later use.

White vinegar. We first blanch the bean sprouts, which can remove the beany smell on the bean sprouts, and then fry the bean sprouts directly in the pot.

White vinegar can maintain the true color of bean sprouts, and will not be fried like aged vinegar to produce a heavier color. Under normal circumstances, fried bean sprouts can be broken, and it is easy to make soup when the fire is big. Just don't have a beany smell.

Of course, you have to choose aged vinegar, and fried bean sprouts that are fried for about a minute or two are the most delicious, and they are also very tender.

You can put vinegar in the fried bean sprouts of nine dishes, but it is not recommended to put vinegar, which will affect the color change of nine dishes, and the overall feeling is no appetite. Let's take a look at the method of stir-fried bean sprouts with nine vegetables:

Main ingredients to prepare: nine vegetables, bean sprouts, appropriate amount of vermicelli.

1.Ingredients preparation: Let's take a handful of vermicelli first, put it in a basin and add an appropriate amount of warm water to soak for 10 minutes.

A handful of nine vegetables, remove the old leaves and wash them, and cut them into 3 cm long pieces for later use.

Half a red pepper, seeded and shredded, put together with nine vegetables to match the color.

Prepare another handful of mung bean sprouts.

Then remove the soaked vermicelli and set aside.

Next, prepare the trimmings: cut the white green onion into water chestnut slices.

Cut a few garlic cloves into slices and put together the green onions, then grab a small handful of dried chilies.

2.Blanching: Add an appropriate amount of water to the pot, boil the water over high heat, pour in the mung bean sprouts and blanch for 10 seconds, then pour in nine vegetables and red peppers, continue to blanch for 30 seconds, and pour out the water control water after all the ingredients are broken.

3.Cooking: Heat oil in a pot, pour in the prepared accessories when the oil temperature is 50% hot, burst out the spicy flavor, add 5 grams of oyster sauce and stir to dissolve the oyster sauce, pour in the nine vegetables that control the dry water and stir-fry evenly, and then pour in the soaked vermicelli.

4.To taste: Add 2 grams of salt, 1 gram of chicken broth and pepper.

1 gram, add 2 grams of dark soy sauce to enhance the color, quickly stir-fry the ingredients to add flavor, then add 5 grams of sesame oil to brighten the color, stir evenly and then put it out of the pot and put it on the plate.

Nutritional value of bean sprouts:

1. Rich in vitamin C

Soybean sprouts are not only delicious, but also rich in vitamin C, which is very good for scurvy.

It has a very good effect.

2. Riboflavin in soybean sprouts.

for mouth ulcers.

There are good results. If you have mouth sores caused by the heat, you might as well try eating more soybean sprouts.

3. Soybean sprouts can also affect cholesterol in the blood vessel wall.

and the accumulation of fat to remove and effectively prevent cardiovascular. Pathological changes.

Stir-fried bean sprouts with leeks, if you like to eat a little sour, you can put vinegar. And vinegar also has the effect of digesting. Eating a little vinegar in moderation will also soften the blood vessels. It is also very helpful for people with cardiovascular disease.

Stir-fried bean sprouts with leeks can be put in vinegar. If you like to eat sour, then you can put vinegar, but like me, I don't like vinegar, because I don't like to eat fried bean sprouts with leeks and vinegar. If you put vinegar like bean sprouts, it's okay. Leeks with vinegar then I don't think it tastes good.

No, here's how to stir-fry soybean sprouts.

Ingredients: 300g bean sprouts

Auxiliary base destroyer: appropriate amount of oil, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of chicken essence, appropriate amount of chopped green onion, half a chili pepper, 1 garlic seed.

Steps: 1. Soak the bean sprouts Fengzhao and scoop up the floating bean shells, then scoop up the bean sprouts and drain the water.

2. Add chili pepper and garlic to the hot pan and stir-fry until fragrant.

3. Add bean sprouts and stir-fry.

4. Add salt and stir-fry until soft.

5. Add cooking wine and stir-fry until fragrant.

6. Add an appropriate amount of water to a boil.

7. Add the chicken essence and stir-fry well.

8. Add chopped green onions.

9. Remove from the pot and serve on a plate.

Answer: Hello, when frying bean sprouts, vinegar is generally added when the bean sprouts are about to come out of the pot, so that the bean sprouts taste delicious.

Vinegar is added when frying bean sprouts, which can improve the nutrient preservation rate of bean sprouts, so that the fried bean sprouts are more delicious and refreshing.

The time for frying bean sprouts is short, so you can put them before they come out of the pot. The earlier the vinegar, the lighter the vinegar taste.

Why do some people put a little vinegar when stir-frying bean sprouts? What role can it play? Vinegar is the first to prevent the outflow of vitamins.

Bean sprouts are tender vegetables of legumes, with a loose structure and a large water content. Bean sprouts contain more water-soluble vitamins, especially vitamin C, vitamin B21 and vitamin B12, which are afraid of high temperatures, alkalis, and easy air oxidation. But they are less damaging in acidic environments.

Therefore, in the case of cooking, we can put some vinegar to make it difficult to lose vitamins, and it is not easy to oxidize the air.

Secondly, glacial acetic acid can make the protein quickly and easily melted, and it can be absorbed and used by the body. Eventually, the sprouts are rich in a bean flavor that we dislike, and although most of them can be removed by boiling and simmering over a period of time, it also makes the sprouts lose their crispness. If you add a little vinegar, you can not only reduce the heating time, but also remove the "bean flavor" and maintain the crisp purpose.

The vinegar should be served sooner rather than later. Many people only put vinegar when they are cooking, which is also not advisable. Because bean sprouts contain a certain type of melanin, if they are placed in hard water, they will turn yellow when cooked.

If a small amount of vinegar is added to the cooking, the chemicals will return to their original state. Bean sprouts also contain pectin fibers, which are very easy to produce suspicious gum in the vinegar solution, so as to maintain the water content of bean sprouts from flowing out, which is reflected in the taste and looks crisp. Therefore, what is the proper way to fry bean sprouts, after the pot is heated, put the bean sprouts down, and after about 30 seconds, put vinegar (about four taels of bean sprouts put a spoonful of vinegar).

But don't put too much vinegar, otherwise it will harm the taste and color of the bean sprouts.

Mung bean sprouts contain a variety of vitamin C, which can cure scurvy; It also has the effect of eliminating the deposition of carbohydrates and lipids in the blood vessel wall and avoiding cardiovascular diseases; Bean sprouts also contain vitamin B2, which is ideal for people with mouth sores; It is also rich in dietary fiber, which is a healthy food for constipation patients and has the effect of preventing digestive system cancer (esophageal cancer, rectal cancer, gastric cancer); The calorific value of bean sprouts is relatively low, and the content of water and fiber is very high.