Why are the fried bean sprouts in the restaurant delicious?

Stir-fried mung bean sprouts, crisp and refreshing, is a very homely side dish, but many times the taste of this dish we fry will always be much worse. Then I'll talk about the process of my fried mung bean sprouts, my fried mung bean sprouts will add a celery to the side dishes, the sweetness of the celery can increase the level of taste, and then there is the soybean sauce to fry the pot to season, the soybean paste is fried with hot oil into a sweet and salty sauce, and finally poured in celery and mung bean sprouts and stir-fried on high heat. The mung bean sprouts stir-fried in this way have a rich taste and a strong sauce aroma, so you can try them if you like them.

Ingredients]: 250g mung bean sprouts, 1 celery, 2 teaspoons oil, 3 teaspoons soybean paste, 1 small piece of ginger, appropriate amount of Sichuan pepper, appropriate amount of red pepper.

Wash and soak the mung bean sprouts with water, remove the water, wash the celery and cut it into small pieces, and cut the red pepper and ginger into shreds.

Pour oil into the wok, add ginger, red pepper and peppercorns over high heat until fragrant.

Add soybean paste and stir-fry over low heat until it becomes a bright red sauce.

Pour in the chopped celery segments and stir-fry over high heat until the celery is green.

Pour in the mung bean sprouts and stir-fry over high heat until they are broken.

Tip: Stir-fry the sauce with soybean sauce to taste, which can not only replace the refined salt, but also make the fried vegetables oily and rich in flavor. Mung bean sprouts have a lot of moisture, and stir-frying with sauce can lock the moisture of mung bean sprouts, and fry them on high heat until the mung bean sprouts are broken.

<> "Seafood Cakes. Method:

Add flour, cornstarch, eggs and a little water to the ingredients, mix well.

Add sea salt and black pepper to taste and fry into cakes.

Stir-fried bean sprouts. Method:

Blanch the bean sprouts, heat the oil, add minced garlic, shredded carrots and dried beans and stir-fry.

Add the bean sprouts and stir-fry and add salt to taste.

The other is fried in a restaurant, and it is best to fry it directly. When stir-frying, the skin should be medium and large, and when it is almost cooked, add seasonings and vinegar, and hook an appropriate amount of starch when it comes out of the pot. It prevents the fried bean sprouts from coming out of the soup.

Then add the mung bean sprouts and stir-fry over high heat, pour in a little rice vinegar, stir-fry the mung bean sprouts until they are broken, and teach you a trick: mung bean sprouts are cold, and they should be accompanied by a little shredded ginger when cooking to neutralize its coldness. Add a little vinegar to sauté mung bean sprouts to prevent the loss of vitamin B1 and keep them crisp and tender.

<> bean sprouts are rich in vitamin C, which has the effect of clearing the accumulation of cholesterol and fat in the blood vessel wall and preventing cardiovascular diseases. Mung bean sprouts also contain riboflavin, which also has a certain relieving effect on mouth ulcers. It can reach 7 times the original content of mung bean. Mung bean sprouts also have high medicinal value, Chinese medicine believes:

Mung bean sprouts are cool and sweet, can clear away summer heat, detoxify, tonify the kidney, diuretic, reduce swelling, lower blood lipids and soften blood vessels.

The first element of this method is to be fast, and the second is to put seasoning in the bean sprouts before they come out of the pot, especially the salt must not be put too early! Otherwise, in the process of stir-frying, the bean sprouts will easily come out of the water after absorbing the salt! However, when the bean sprouts are fried, there is often a lot of soup, and the texture is not particularly crispy.

If you want to get the real answer, you have to experiment with it yourself. In order to solve this problem, I went directly to the market and bought two catties of soybean sprouts and two catties of mung bean sprouts. Experiment with each of the four methods.

However, when the bean sprouts are fried, there is often a lot of soup, and the texture is not particularly crispy. If you want to get the real answer, you have to experiment with it yourself. In order to solve this problem, I went directly to the market and bought two catties of soybean sprouts and two catties of mung bean sprouts.

Experiment with each of the four methods. Whether the fried bean sprouts are good or not is determined by two factors, one is the heat and the other is the time. The fire is coming, and the stir-fry time should not be too long, it is best to control it within half a minute, then the taste will be very crispy.

Then turn the heat to high, put the prepared bean sprouts in the pot, and stir-fry on high heat for about 10 seconds. Add a little sugar, pepper and other flavors, then pour white vinegar along the edge of the pan, and then continue to stir-fry on high heat for about 10 seconds. Finally, sprinkle in salt, MSG or oyster sauce.

Stir-fried for too long.

Wash the bean sprouts and set aside, cut the green onion and set aside, pour vegetable oil into the pot, heat the pan with cold oil, pour the bean sprouts into the pot and cook the scold, fry slightly soft, pour in the green onion sedan flower, soy sauce, salt, monosodium glutamate for seasoning, and put on a plate. File portability.

No blanching. Bean sprouts must be blanched before frying to make the bean sprouts soft, and after they become soft, they can better absorb the flavor.

When the bean sprouts are scalded with hot water before stir-frying, the scalding time is too long, and this will happen.

Soak the vermicelli in warm water, soak softly, soak for about 10 minutes, and then take out the vermicelli, the vermicelli is too long and cut into two knives, put some light soy sauce in the vermicelli, bring some dark soy sauce, stir evenly and boil water in a spare pot, put some salt to increase the bottom taste, boil over high heat, put soybean sprouts into blanching after boiling, cook the bean sprouts and take them out, and then put them in cold water to cool the noodles we choose to use when cooking, and the taste of the dish will be very different. Although pure sweet potato vermicelli is more expensive, it does not contain gelatin, which is nutritious and healthy, and pure sweet potato vermicelli is more strong and tasteful.

The most important thing in making minced meat and bean sprouts vermicelli is that the vermicelli is strong but not sticky, and the roots are distinct, so the key step when processing the vermicelli, we first soak the vermicelli with hot water to soften, and then soak it for about 10 minutes, then take out the vermicelli and add some light soy sauce, and stir the soy sauce evenly, so that the vermicelli will not stick to the pan, crystal clear, and very strong.

When making minced meat bean sprouts vermicelli, we first soak the vermicelli softly, then blanch the bean sprouts, and finally stir-fry it quickly over high heat when cooking. After that, pour some clean water on the soybeans every day, about once an hour, and you don't have to force it. Put it in a cool and dark place, and you can basically eat the sprouts every day (mainly depending on the temperature).

Drain the vermicelli and bean sprouts and put them in a large bowl, then add the shredded carrots, add the chopped coriander, light soy sauce, salt, sesame oil and chili oil, and mix well. Then add boiling water to the pot, put the bean sprouts and tofu cubes in it, bring to a boil over high heat, turn to medium heat and simmer for 10 minutes, add salt to taste. Soybean sprouts with many dishes can be stir-fried to create a delicious and delicious taste, such as:

Stir-fried green pepper with soybean sprouts, stir-fried shredded carrots with soybean sprouts, stir-fried shredded pork with soybean sprouts, stir-fried lettuce shredded with soybean sprouts, stir-fried fungus with soybean sprouts, stir-fried shiitake mushrooms with soybean sprouts, scrambled eggs with soybean sprouts, stir-fried garlic moss with soybean sprouts, stir-fried celery with soybean sprouts, stir-fried leeks with soybean sprouts, stir-fried vermicelli with soybean sprouts, stir-fried zucchini with soybean sprouts, etc. The soybean sprouts fried in this way are particularly flavorful, tender and crispy, and delicious.

To solve this problem, the following methods can be used: first, add water to boil the washed bean sprouts, remove them with a colander after boiling, pass them with cold water, and then put them in the oil pan and fry them again, so that the fried bean sprouts will not have a beany smell.

Before frying bean sprouts, you can blanch the bean sprouts in water first, and after pouring the bean sprouts into it, you can add various seasonings and stir-fry, so that the fried bean sprouts will not only not be old, but also taste better.

Do not blanch the sprouts. After buying the bean sprouts, soak them in lightly salted water for 15 minutes before use; Then the stir-fry time should not be too long, and the whole process should not exceed 2 minutes. Generally speaking, 1 and a half minutes is about the same.

After the bean sprouts are washed, don't put them in the pot directly, put them in the refrigerator for a while, and then fry them so much water! Stir-fried bean sprouts should be put in vinegar at the end and cooked along the edge of the pot to make it more delicious and crisp.

I would like to introduce you to fried green peppers with mung bean sprouts, which are delicious! Simple and easy to operate.

Stir-fried green peppers with mung bean sprouts:

Ingredients: 250 grams of mung bean sprouts, 2 green peppers.

Seasoning: 5 grams of green onion, 2 grams of ginger, 5 grams of refined salt, 2 grams of sugar, 5 grams of monosodium glutamate, 5 grams of cooking wine, 50 grams of cooking oil.

Method: 1. Remove the roots of mung bean sprouts. Shred the green peppers. Finely chop the green onion and ginger.

2. Put the woks on the heat, heat the cooking oil, stir-fry the green onion and ginger in the pot, add the mung bean sprouts and green pepper shreds and stir-fry, cook in the cooking wine, add refined salt

Stir-fry sugar and monosodium glutamate until raw, and serve on a plate.

Hot and sour bean sprouts] ——

Main ingredients: bean sprouts, green onions, ginger, dried chilies, chives.

Ingredients]: white vinegar, salt, thirteen spices, balsamic vinegar.

Specific production steps]:

1. Prepare a handful of bean sprouts, add water to wash them, and take them out to control the water for later use.

2. Prepare a green onion, cut it into minced green onions, put it in a bowl, then prepare ginger and cut some ginger, put it in a bowl, cut a few dried chili peppers, put a few more spicy if you like it, cut the chives into segments, and put them in a bowl.

3. Boil water in a pot, put some salt to increase the bottom taste after the water boils, put in the bean sprouts and fry the water, which can remove the beany smell, but also reduce the cooking time, and the water will not come out when it is fried, blanch the bean sprouts for 10 seconds and take them out, and then go through the cold water, so that the bean sprouts are more crisp and refreshing, and take out the water control for later use.

4. Heat the pan with cold oil, add the green onion, ginger and dried chili pepper and stir-fry it when the oil is hot, add the bean sprouts and stir-fry evenly, pour in a small amount of white vinegar, so that the bean sprouts are more crisp, stir-fry a few times and put in the green onion segment, salt, thirteen spices to taste, stir-fry it into the flavor, add some balsamic vinegar before going out of the pot to increase the sourness, and finally put it out of the pot and put it on the plate.