The practice of fried bean skin with bean sprouts, and the home style practice of fried noodles with

First put in the oil, when the oil is hot for 8 minutes, put some chopped green onion and fry it to make it fragrant, then put in the bean sprouts and fry until it is broken, put in the soaked bean skin, add an appropriate amount of salt and pepper, and put in monosodium glutamate at about the same time and stir-fry a few times to get out of the pot.

I think it's enough to mix the oil, salt, sauce and vinegar first, pour these into the pot, then pour the bean sprouts and bean skin into the pot and stir-fry, and then get out of the pot!

Stir-fried vermicelli with bean sproutsIngredients:250g of mung bean sprouts, 150g of powderIngredients:Oil, salt, green onion, soy sauce, chicken essence 1, soak the flour skin in water until soft and set aside.

2. Wash and drain the mung bean sprouts, mince the green onions, and set aside.

3. Pour oil into a wok, heat it and stir-fry with minced green onions until fragrant.

4. Pour in the cleaned mung bean sprouts and stir-fry.

5. Add the flour and stir-fry.

6. Add an appropriate amount of salt, soy sauce and chicken essence and stir-fry, and pour in a small amount of water.

7. Reduce the juice over high heat, remove from the pot and put on a plate.

Nutritional value:1. Vermicelli can provide sufficient energy for the human body. Vermicelli is rich in carbohydrates, dietary fiber, protein, niacin, calcium, magnesium, iron, potassium, phosphorus, sodium and other minerals, making it a good staple food.

3. Mung bean sprouts contain a lot of vitamins. The amount of vitamin C in every 100g of mung bean sprouts reaches 30-40mg. In addition, mung bean sprouts contain a large amount of amino acids that are beneficial to the human body.

Mung bean sprouts have a sweet and cool taste, which has the functions of clearing heat and detoxifying the meridians, tonifying the kidney, diuresis and reducing edema, nourishing yin and aphrodisiac and regulating the five organs, and can also reduce blood lipid levels and soften blood vessels. People with mouth sores are very suitable for consuming mung bean sprouts.

Stir-fried mung bean sprouts.

Ingredients: 2 sheets of powder.

Shallots 1 section.

Light soy sauce to taste.

Balsamic vinegar to taste.

Salt to taste. Essence of chicken to taste.

Cooking oil to taste.

Fuel consumption: Moderate amount.

Mung bean sprouts 250 grams.

1 green pepper.

The preparation of fried mung bean sprouts with flour skin.

Chop the shallots and shred the green peppers for later use.

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Mung bean sprouts are washed several times, you can wash off the broken and mung bean skin, water control for later use, please click to enter **Description.

Wash the skin and cut into large pieces.

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Heat the oil in a pan and sauté the shallots until fragrant.

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Add bean sprouts and green peppers and stir-fry.

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Add light soy sauce to consume oil, balsamic vinegar, salt chicken essence, and stir-fry evenly, and put more balsamic vinegar here. The dish is fried with a vinegar sour taste, which is appetizing and refreshing to eat, and the mung bean sprouts are still very crispy.

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Add the vermicelli and stir-fry.

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Stir-fry the dough until transparent, and then it is ready to come out of the pan. A very refreshing dish, the mung bean sprouts are crunchy.

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Tips: Powder skin is transparent out of the pan, not too long.

Stir-fried vermicelli with bean sprouts

Ingredients: soybean sprouts, pork belly, black fungus, flour skin, oil, salt, monosodium glutamate, green onion, ginger, star anise, Sichuan pepper, dried chili, coriander.

Method:1Soak the flour skin until soft, put it in a pot of boiling water and blanch it.

2.Soak the fungus in warm water and tear it into small flowers.

3.Wash the soybean sprouts, cut the meat, green onions, ginger, and coriander separately and set aside4Put oil in the pot, boil until 8 is hot, add dried red pepper, star anise, and peppercorns to fry until fragrant, and then remove them.

5.Leave the bottom oil in the pot, add green onion and ginger and stir-fry until fragrant, add the cut meat slices and fry until it changes color, add soybean sprouts, and stir-fry evenly.

6.Add the soaked flour, soy sauce and salt and continue to stir-fry.

7.After the soybean sprouts are soft, add the fungus and stir-fry, and put the monosodium glutamate and coriander out of the pot.

Ingredients: flour, water, mung bean sprouts, red pepper, soy sauce, vinegar, garlic, salt.

Operation: 1. Washing the face:

1. Add a little salt to the flour, add water and form a slightly soft dough for 30 minutes.

2. Put the dough in the water, wash it repeatedly by hand, wash it until there is no dough and only gluten remains, and change the water 3-4 times in the middle.

3. Filter the washed starch water, put it in a container and let it settle in the refrigerator for more than 4 hours, and it is best to stay overnight. Add a little yeast to the washed gluten and rub it a few times, and also put it in the refrigerator.

2. Steamed dough:

1. Pour out the water on the upper layer, mix the remaining part into starch paste, take two stainless steel plates, spoon in the starch paste, steam on high heat for 2-3 minutes, and see the dough blistering. The thickness of the dough can be controlled by yourself. In summer, the dipping sauce with a thinner skin is delicious; In winter, the thicker tendons are fried and not easy to break when fried.

2. Take out the steamed dough with tongs and put it in a basin of cool water to cool down for one or two minutes, then gently remove the dough with your hands and put it on a plate. An appropriate amount of cooking oil should be touched in the middle of each layer of skin to prevent adhesion. The gluten is steamed or boiled over high heat.

Cut the gluten into cubes, cut the dough into strips, and cut the dough slightly wider.

3. Fried dough with bean sprouts:

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1.Wash the buds and drain the water. Crush the garlic granules, put them in a small bowl, add two teaspoons of water and an appropriate amount of salt and mix well.

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2.Pour oil into the pot (fried with lard is the most fragrant), add shredded red pepper and fry until fragrant (if you like spicy, you can put dried chili pepper or chili powder), pour in mung bean sprouts and fry until short, cook in vinegar and soy sauce. Put more vinegar.

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3.Add the dough and gluten and stir-fry twice.

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4.Add the pre-prepared garlic water. Stir-fry the garlic fragrance and then out of the pot, do not fry too much, to prevent the dough from crushing. The whole stir-fry process should be done over high heat, so that the fried dough will be very fragrant.

Materials:Tofu skin, lean meat, bean sprouts, dried chilies, ginger, garlic, coriander.

Specific steps:

1.Chop the lean meat and pour it into a bowl, add an appropriate amount of white pepper, light soy sauce, cooking wine, starch and stir well, and marinate for 10 minutes.

2.Roll up the tofu skin and cut into shreds for later use.

3.Chop the ginger and garlic, cut the dried chili into rings, and cut the coriander into long pieces for later use.

4.Pour enough water into the pot, boil the bean sprouts over high heat, blanch them, pick them up and put them in a bowl, then put the bean skin into the pot and cook for 3 minutes, pick them up and put them on top of the bean sprouts.

5.Pour an appropriate amount of cooking oil into the pan, pour in the marinated minced meat and stir-fry quickly after the oil is hot.

6.When the minced meat changes color, add a spoonful of bean paste and stir-fry to color, then add minced ginger, garlic and dried chili peppers and stir-fry until fragrant.

7.After the fragrance comes out, pour an appropriate amount of water and boil over high heat, boil the water for another 2 minutes, the soup is thicker and more fragrant, and then add an appropriate amount of salt and light soy sauce to taste.

8.Isn't the color of the boiled minced meat soup in a bowl particularly beautiful?

9.Finally, put the chives on it, stir it and dip it in the soup when you eat, it will taste more fragrant!

300 grams of mung bean sprouts, 200 grams of bean skin, appropriate amount of garlic, shredded ginger, appropriate amount of chives, 1 tablespoon of light soy sauce.

01 Clean the mung bean sprouts and cut the bean skin into shreds.

02 Heat the oil in a pan and stir-fry the garlic until fragrant.

03 Put the bean skin in the pot, add an appropriate amount of salt, 1 tablespoon of light soy sauce and stir-fry over high heat for about a minute, and shovel it onto the plate.

04 Heat the oil in the pan again, add the ginger shreds, chives and white chives to the pan, put the mung bean sprouts in the pot, add an appropriate amount of salt and stir-fry over high heat for about 1 minute.

05 Return the tofu skin to the pot, add chives and a few grains of monosodium glutamate and stir-fry over high heat for about 20 seconds, turn off the heat, and the crispy, sweet and delicious mung bean sprouts and fried bean skin are ready.

Nowadays, many people like to eat light taste of seeping food, today I recommend everyone to fry bean sprouts and tofu skin, prepare mung bean sprouts, tofu skin and other ingredients, wash the bean sprouts, shred the tofu skin, burn the oil pot until 7 into heat, put ginger and garlic and fry until fragrant, put the bean sprouts and fry until broken, put the tofu skin and fry well, add light soy sauce, salt, etc. and mix well.

Ingredients: 300 grams of mung bean sprouts, 100 grams of tofu skin;

Excipients: 1 piece of ginger, 2 cloves of garlic, 3 dried chilies, 2 shallots, 1/2 spoon light soy sauce, 1/2 spoon of salt, 1/2 spoon of chicken essence;

Steps for stir-frying bean sprouts with tofu skin:

1.Wash the mung bean sprouts and drain the water. Wash the tofu skin and cut into shreds. 1 piece of ginger minced, 2 cloves of garlic minced;

2.2 shallots, finely chopped. 3 dried chili peppers, cut into sections;

3.Put an appropriate amount of oil in the pot, boil the oil to 7 hot, add minced ginger and garlic, and dry chili peppers and stir-fry until fragrant;

4.Add soybean sprouts and stir-fry until broken, add tofu skin and stir-fry evenly;

3. Add half a spoon of light soy sauce, half a spoon of salt, half a spoon of chicken essence and stir well, sprinkle with chopped green onions.

Tips: 1. Bean sprouts are rich in vitamin C, which can lead to scurvy;

2. It also has the effect of clearing the accumulation of cholesterol and fat in the blood vessel wall and preventing cardiovascular diseases;

3. Bean sprouts are very low in calories, and high in water and cellulose.

The practice of stir-fried bean sprouts with tofu skin has been introduced, this dish is a very simple home-cooked dish, everyone can make a banquet at home, it will not take a lot of time, the taste is refreshing, nutritious, and suitable for all ages.

1 piece of flour, 10g mung bean sprouts, 1 tablespoon of salt, 1 tablespoon of light soy sauce, spoon of chicken essence. Spread the eggs into skins and set aside, wash the powder skins and bean sprouts and set aside. Stir-fry the bean sprouts first, put the flour skin, eggs, and sausages in the pot, add salt and chicken essence and stir-fry before removing from the pot. <

1 piece of flour, 10g mung bean sprouts, 1 tablespoon of salt, 1 tablespoon of light soy sauce, spoon of chicken essence.

Spread the eggs into skins and set aside, wash the powder skins and bean sprouts and set aside.

Stir-fry the bean sprouts first, put the flour skin, eggs, and sausages in the pot, add salt and chicken essence and stir-fry before removing from the pot.

Ingredients: 200g mung bean sprouts, 1 tofu skin, appropriate amount of auxiliary oil, appropriate amount of salt, appropriate amount of soy sauce, 1 appropriate amount of green pepper, appropriate amount of green onion.

Step 11 of the method of stir-frying tofu skin with bean sproutsWash the mung bean sprouts, soak them for 5 minutes, and remove them from the water.

Step 22 of the method of stir-frying tofu skin with bean sproutsWash one piece of tofu skin.

Step 33 of the practice of stir-fried tofu skin with bean sproutsCut into suitable strips.

Step 44 of the method of stir-frying tofu skin with bean sproutsShred the green pepper and chop the green onion.

Step 55 of the method of stir-frying tofu skin with bean sproutsStir-fry peppercorns and chopped green onions in a wok, add mung bean sprouts and stir-fry.

Step 66 of the practice of stir-fried tofu skin with bean sproutsThen add the tofu skin and stir-fry.

Step 77 of the method of stir-frying tofu skin with bean sproutsAdd an appropriate amount of soy sauce, add refined salt and stir-fry until the bean sprouts are cooked through.

The practice of stir-fried tofu skin with bean sprouts step 88Add the green peppers, stir-fry for a while, and sprinkle in the chicken essence.

Tips: Mung bean sprouts have water, so you don't need to add water to this dish.

Add green peppers to taste.

The sprouts are best soaked in salted water for 5 minutes.

It's best to have some shredded ginger, because mung bean sprouts are cool, and I don't have ginger in my house.