Bean sprouts with steamed oil residue recipe-Chinese Food-best chinese food recipes-cooking food

Bean sprouts with steamed oil residue

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The nutritional value of soybeans is not much to say here. I believe everyone knows. Why steam? Because the steamed vegetables are easy to digest and do not touch high oil temperature, the loss of nutrition is less. From the perspective of nutrition, the food steamed by water vapor retains the original protein, cellulose and other nutrients of the food to the greatest extent. From the delicious point of view, it keeps the original taste of the dishes and brings out the natural and simple fresh taste of the food.

Cooking ingredients

bean sprouts:moderate amount

oil residue:moderate amount

scallion:moderate amount

salt:appropriate amount (put salt according to your taste and I like it a little lighter

cooking wine:a little (a spoonful)

chicken essence:a few

cooking oil:a little (a spoonful)

Cooking Steps

Step1:Wash the bean sprouts, let go of the water, and fish them (in this way, the bean smell can be removed in about 10 seconds

Step2:Prepare the oil dregs (this is the dregs which are usually used to fry the extra fat meat when buying meat

Step3:Put the scalded bean sprouts into a bowl and spread the oil residue on it. Put salt, cooking wine, chicken essence and cooking oil in turn. Just a little because the oil residue on it also contains oil. Then put some green onion. Put it in a pressure cooker and press for about 8 minutes.