Chinese Food
Vinegar bean sprouts
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Mung bean sprout, that is, the sprout of mung bean, is the sprout of the seed of mung bean, a legume plant, which is soaked. The edible part is mainly hypocotyls. During the germination of mung bean, vitamin C will increase a lot, and part of the protein will also be broken down into various amino acids needed by people, which can reach seven times of the original content of mung bean. Therefore, the nutritional value of mung bean bud is greater than mung bean. Mung bean sprout has a high medicinal value. According to traditional Chinese medicine, mung bean sprout is cool and sweet. It can not only clear the heat in summer, clear the meridians and relieve all kinds of poisons, but also nourish the kidney, diuresis, detumescence, nourish the Yin and strengthen the Yang. It can regulate the five internal organs, beautify the skin, promote damp heat, reduce blood fat and soften blood vessels.
Cooking ingredients
Cooking Steps
Step1:Rinse mung bean sprouts with water.
Step2:Prepare garlic, peel it and cut it into slices. Rinse the scallion and cut it into large sections. Rinse the dried chili for standby.
Step3:Add some corn oil to the multi-functional pot. Stir fry the dried chili and garlic slices.
Step4:Then add the green bean sprouts and scallions that have been cleaned in advance and stir fry until soft.
Step5:Finally, add some soy sauce, vinegar, sugar and salt, stir fry evenly.
Step6:Cover and simmer until done.
Step7:Vinegar bean sprouts finished.
Cooking tips:There are skills in making delicious dishes.
