The practice of stir frying mung bean sprouts, how to stir fry mung bean sprouts is delicious

Steps: Ingredients: Appropriate amount of mung bean sprouts, appropriate amount of nine vegetables, appropriate amount of fungus, half a teaspoon of salt, 2 cloves of garlic, 1 tablespoon of light soy sauce, half a tablespoon of balsamic vinegar.

Method]: 1. Soak the dried fungus with water to wash off the dust and impurities, tear the large fungus into small pieces, soak the bean sprouts in water for 15 minutes, choose to wash it clean, and control the water;

2. Cut off the roots of the nine vegetables, then pick out some rotten leaves, rinse them and cut them into sections.

3. Put a little oil in the pot, put in the minced garlic and fry until fragrant, then pour the bean sprouts and soaked fungus into the pot and stir-fry it, so that the bean sprouts are baked out of the water vapor.

4. Release the soy sauce to taste, add half a tablespoon of balsamic vinegar and stir-fry evenly, if you are afraid of paste, you can add some water;

5. Then put in the pre-prepared nine dishes and stir-fry in the pot, the nine dishes are easy to rot, be sure to put them last, this dish must pay attention to the time of frying, it is not delicious after frying. Sprinkle in a little salt and stir well, then remove from the pan and serve.

A plate of fungus sprouts is good, fungus, bean sprouts and nine vegetables are matched, the taste is refreshing, the bean sprouts are crystal clear, especially delicious, there are relatives who like it, give it a try! Very fast, it can be cooked in 5 minutes, and you can eat it every three or five times.

When frying bean sprouts, don't go directly to the pot, no wonder the bean sprouts are not crispy, tender and flavorful, teach you the right way.

Our standard of living has really improved now. Not only has the standard of living improved, but the quality of life has also improved. Nowadays, people's requirements for food are getting higher and higher, so we also attach great importance to the selection of food.

We have to be careful about what we eat in our mouths so that we don't get hurt and we can taste the deliciousness of the food. Bean sprouts are a very common vegetable in our lives, this vegetable is very good for the body after eating, is conducive to the growth of the body, and can improve immunity.

Stir-fried bean sprouts are one of the most commonly eaten dishes in our home, and they taste and texture very well. But many people always fry the bean sprouts very soft and rotten when stir-frying, which is not delicious at all, and the bean sprouts are a very good vegetable, so we must take it seriously, so as not to live up to such a delicious vegetable. When frying bean sprouts, there are always many people who will fry them directly in the pot, so that the fried bean sprouts not only taste bad but also very soft and glutinous, and they have no taste at all.

When frying bean sprouts, don't go directly to the pot, no wonder the bean sprouts are not crispy, tender and flavorful, teach you the right way. If you are interested, please come and take a look with me!

Stir-fried bean sprouts. Ingredients: bean sprouts, dried chilies, shallots, garlic, ginger, cooking oil, white vinegar, aged vinegar.

Step 1: First of all, we prepare fresh bean sprouts, bad bean sprouts and stale bean sprouts must be thrown away, and then wash the bean sprouts with clean water, drain the water and set aside for later use.

Step 2: Prepare the ginger and cut it into slices, wash the shallots and cut them into pieces. Prepare the dried chili peppers and cut them into small pieces for later use, then crush the garlic and set aside.

Step 3: Add an appropriate amount of water to the pot, add salt and cooking oil after the water boils, and then put the prepared bean sprouts into it for blanching, then take out the bean sprouts and put them into cold water, immediately pull out and drain the water for later use.

Step 3: Add a small amount of cooking oil to the pot, add ginger slices, dried chili peppers and garlic after the oil is hot, stir-fry them until fragrant, and then put the scalded bean sprouts in and stir-fry.

Step 4: After two minutes, add a little white vinegar, stir-fry evenly, then put the thirteen spices and salt into it for stir-frying, add the aged vinegar and stir well before coming out of the pot.

The fried bean sprouts are finished, and the taste and texture are very good, and they taste very chewy. If you like it, you can follow the tutorial to give it a try, and you will not be disappointed. Stir-fried bean sprouts, don't make a mistake next time, and make a delicious stir-fry for your family, which is a very satisfying thing.

Ingredients for stir-frying mung bean sprouts: mung bean sprouts, dried tofu zhang, leek handle, appropriate amount of oil and salt, ginger slices, garlic cloves, and a teaspoon of chicken essence. Steps:

Prepare the required ingredients, pick the bean sprouts and wash the bean skin, and remove the old leaves from the leeks and wash them. Cut the leeks into inch segments, and cut the dried tofu into shreds the width of leek leaves. Finely chop the ginger and slice the garlic.

Add water to the pot and boil, blanch the dried tofu, boil the water for two minutes, remove the dried tofu, drain the water and set aside, the dried tofu blanching can remove the beany smell, can make the dried tofu soft, and the taste is better. Heat the oil in the pot, add the minced ginger, stir-fry the garlic slices until fragrant, then add the mung bean sprouts and stir-fry over high heat, and fry the mung bean sprouts until they are broken. When frying bean sprouts, they should be fried quickly over high heat to reduce the damage of vitamin C.

Mung bean sprouts are cold, and it is advisable to add a little ginger when cooking to neutralize its coldness.

Stir-fry mung bean sprouts.

Nutritional value: protein, carbohydrates, vitamins A, C, carotene, capsaicin, folic acid, calcium, iron, phosphorus, sodium, potassium.

Suitable for people: It can be eaten by the general population, especially suitable for obese people and patients with heart disease.

The main ingredients are mung bean sprouts, green peppers, shredded ginger, cooking wine, salt, monosodium glutamate, vinegar, and vegetable oil to fry mung bean sprouts.

1. Wash the green peppers, remove the stems and seeds, and cut into shreds; Wash the mung bean sprouts, drain and set aside.

2. Put the wok on the fire, pour the oil and boil until it is 70% hot, pour in the ginger and green pepper and stir-fry.

3. Stir-fry for a while, add cooking wine and vinegar, add mung bean sprouts and stir-fry, add salt and monosodium glutamate to taste.

Efficacy and function.

Mung bean sprouts are cool and sweet, which can not only clear away summer heat, pass meridians, detoxify alcohol and heat toxins, but also clear the stomach and intestines, tonify the kidneys, diuretic, reduce swelling, beautify the skin, and promote dampness and heat. Green pepper has the effects of antipyretic, analgesic, cancer prevention, increasing appetite, helping digestion, and lowering lipids**. This dish has the effects of clearing heat and detoxifying, strengthening the stomach and eliminating food, lowering lipids**, and removing dampness and urine.

Mung bean sprouts can have the effect of clearing heat and detoxifying, supplementing rich vitamins and minerals, which is good for appetizing and digesting, and people who often have loss of appetite or constipation can eat such a recipe.

After the oil pan is hot, add shredded ginger and red pepper, then put mung bean sprouts and fry on high heat, put green peppers before starting the pot, and then add vinegar and monosodium glutamate to improve freshness.

1. Selection of ingredients for vegetarian fried mung bean sprouts.

The materials selected for vegetarian fried mung bean sprouts are very few, as long as half a catty of fresh mung bean sprouts and a small amount of ingredients are prepared, mung bean sprouts to ensure their freshness is essential, and the ingredients are mainly edible salt and vegetable oil. Although there are very few ingredients to choose for making vegetarian fried mung bean sprouts, each ingredient needs to be carefully chosen, and it is necessary to choose high-quality ingredients to make authentic taste.

2. The steps of vegetarian fried mung bean sprouts.

To make vegetarian fried mung bean sprouts, first of all, soak the mung bean sprouts in water and wash them, take them out and drain the water after washing, put vegetable oil in the pot, heat the oil, put the washed mung bean sprouts into it, control the heat in the process of stir-frying, try to choose low heat, and then put the prepared edible salt into it, the whole frying process does not exceed 5 minutes, and if the time is too long, it will reduce its nutritional value, so be sure to control the time.

3. The characteristics and effects of vegetarian fried mung bean sprouts.

The cooked vegetarian fried mung bean sprouts taste particularly fragrant and pure, and can play a good tonic role. For people with long-term constipation or indigestion, if you often make vegetarian fried mung bean sprouts to eat, it can improve digestive function, and can also effectively prevent constipation.

Here's how to fry mung bean sprouts:1. Wash the bean sprouts, remove the water, pour oil into the pot, add the condiments and stir-fry.

2. Add the bean sprouts and stir-fry quickly over high heat.

3. Add the seasoning and stir-fry quickly to taste.

Mung bean sprouts are low in calories, and high in water and fiber. Soybean sprouts contain vitamin C, which can ** scurvy, remove cholesterol and fat deposits in the blood vessel walls, and prevent cardiovascular diseases.

Mung bean sprouts are delicious when fried like this:Ingredients: 500 grams of mung bean sprouts, 1 red pepper.

Excipients: 2 tablespoons vegetable oil, 10 Sichuan peppercorns, 2 grams of salt, 2 cloves of garlic, 1 2 tablespoons of rice vinegar, 1 tablespoon of soy sauce (first grade).

Steps: 1. Prepare the ingredients and wash them.

2. Shred the red pepper and slice the garlic.

<>4. Add garlic slices and stir-fry until fragrant.

5. Add mung bean sprouts and stir-fry over high heat.

6. Stir-fry the mung bean sprouts until they are slightly soft, add salt, rice vinegar, soy sauce, shredded peppers, stir-fry evenly and serve on a plate.

Prepare ingredients: 400 grams of mung bean sprouts, a section of green onions, two cloves of garlic, a little dried chili, a little dried pepper, 3 grams of aged vinegar, 3 grams of light soy sauce, an appropriate amount of salt, and an appropriate amount of cooking oil.

Steps: 1. Rinse the mung bean sprouts with water several times, then put them in a drain net, and control the moisture to dry for later use.

2. Cut the green onion into chopped green onions, cut the garlic into garlic slices, cut the dried chili peppers into small pieces, and prepare a little dried peppercorns for later use.

3. Put the dried mung bean sprouts in a pot, add 3 grams of aged vinegar, 3 grams of light soy sauce and an appropriate amount of salt, stir the mung bean sprouts evenly, and marinate for 3 minutes.

4. Add an appropriate amount of cooking oil to the wok, add the peppercorns in the cold oil, fry them slowly over medium heat, and remove the peppercorns after frying them and frying them until fragrant.

5. Then put the chopped green onion, garlic slices and dried chili peppers into the pot and stir-fry until fragrant.

6. Control the marinated mung bean sprouts and dry the juice, put them into the pot, and stir-fry quickly over high heat.

7. It takes about 60 seconds to fry, during which the heat is kept high, and the stir-fry is kept until the bean sprouts are broken.

Prepare the mung bean sprouts and rinse them with water. Finely chop the green onion, ginger and garlic. Put on the heat in a pan, heat the pan and heat the oil.

Add minced green onions, ginger and garlic, stir-fry until fragrant, then add mung bean sprouts and stir-fry. Add salt and thirteen spices and stir-fry. Then add aged vinegar and fresh soy sauce and stir-fry.

The mung bean sprouts are translucent and served on a plate. <

Stir-fried mung bean sprouts method:

1. Prepare mung bean sprouts and rinse them with water.

2. Finely chop the green onion, ginger and garlic.

3. Put on the heat, heat the pan and heat the oil.

4. Add minced green onion, ginger and garlic and stir until fragrant.

5. Add mung bean sprouts and stir-fry.

6. Add salt and thirteen spices and stir-fry.

7. Put some aged vinegar, an appropriate amount.

8. Add a little fresh soy sauce and stir-fry.

9. The mung bean sprouts are translucent and cooked, and they can be put on a plate.

The stir-fry of mung bean sprouts is as follows:Ingredients: Appropriate amount of bean sprouts, half a green pepper, 1 piece of ginger, 1 tablespoon of cooking wine, 1 section of green onion, 1 tablespoon of light soy sauce, 1 tablespoon of aged vinegar, a little salt, a little chicken essence.

1. Clean the mung bean sprouts first, control the moisture, and put them on a plate for later use.

2. Wash the green peppers and cut them into thin strips for later use.

3. Pour in cooking oil, heat the oil over high heat, and add the green onion and ginger slices.

4. Add the prepared green pepper shreds and stir-fry a few times over high heat.

5. Then pour in the washed mung bean sprouts and stir-fry quickly over high heat.

6. Fry until the bean sprouts become slightly soft and smaller, pour in cooking wine to remove astringency, and adjust the color with light soy sauce.

7. Then continue to fry until the bean sprouts are completely soft, add an appropriate amount of salt, add a little vinegar to taste, stir-fry evenly, and let the bean sprouts fully absorb the flavor.

8. Finally, add a little chicken essence and stir well.