Chinese Food
The most addictive Sichuan dish -- dry fried bean sprouts
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Dry stir fry is a method of continuously stir fry the ingredients with a small amount of oil to make the moisture of the ingredients diffuse. Finally, add auxiliary materials and seasonings to make the ingredients dry, fragrant and moist, bright in color and mellow without juice. It can be used for vegetables and meat, etc.
Cooking ingredients
Cooking Steps
Step1:Remove the incomplete and blackened bean sprouts, remove the root whiskers, wash and drain the water; remove the old leaf root whiskers with scallion, wash and cut into scallion shreds, and wash away the mucus with water.
Step2:Don't put oil in the pot and heat it up. Stir fry the bean sprouts. Stir fry the water of the bean sprouts.
Step3:Stir fry the bean sprouts until they are a little brown. Serve.
Step4:Wash the pot, heat it and put in the oil. Stir fry the dried chilli and onion.
Step5:Stir fry the bean sprouts. Season with salt and sugar.
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Cooking tips:Ordinary people I don't tell him - 1. Wash the bean sprouts and remove the roots. One is for the taste and the other is for the beauty. 2. Stir fry the water of bean sprouts without oil. Add oil to taste at last. The bean sprouts are dry, fragrant and not greasy. Clearly eat - 1, bean sprouts - bean sprouts sweet, cool, into the spleen, large intestine by. It has the functions of clearing away heat, brightening eyes, moistening skin, nourishing qi and blood, preventing gum bleeding, hardening of cardiovascular system and lowering cholesterol. 2. Dry frying is a method of continuously stir frying the ingredients with a small amount of oil, so as to make the moisture of the ingredients diffuse, and finally adding auxiliary materials and seasonings, until the ingredients are dry, fragrant, moist, bright in color, juicless and mellow. It can be used for vegetables and meat, etc. There are skills in making delicious dishes.
