Chinese Food
Stir fried mung bean sprouts
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The bean sprouts you send out are just for ease. The key taste is very good. So we will continue the bean sprouts today. In fact, the nutritional value of mung bean sprout is higher than mung bean. In the process of germination, 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. However, mung bean sprouts are cold. When cooking, you can add a little ginger to get rid of the cold. And it's very tasty.
Cooking ingredients
Cooking Steps
Step1:Mung bean sprout, remove root and was
Step2:Shredded red pepper, sliced shallot, sliced ginge
Step3:Heat the oil in the pot and put in the dried pepper. Fry it until fragrant and then fish it out
Step4:Stir fry ginger and red pepper for a whil
Step5:Pour in bean sprouts. Add salt at the same time. Stir fry quickly in high hea
Step6:Stir fry the chopped green onion for a few times and turn off the heat. Add a little chicken essence according to your preference. Stir well and the
Step7:It's ready to serve. The bean sprouts are crispy and refreshing
Step8:Finished produc
Step9:Finished produc
Cooking tips:1. In fact, bean sprout roots can also be eaten. If it's too troublesome, you don't need to remove it. It just affects the appearance. 2. The whole stir fry process needs to keep the fire fast. Lock the water content of bean sprouts to make them crisp and tender. 3. Because the green bean sprouts belong to cool ingredients, adding some ginger can drive out the cold. At the same time, you can also achieve the purpose of improving the taste and cooking skills.
