Chinese Food
Stir fried chives with bacon
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You should eat more leeks and bean sprouts in spring. Leek can warm and nourish Yang Qi most. Bean sprout is in a process of continuous growth. It contains the most fresh nutrients such as vitamins and minerals. It is synchronous with the growth of human body in early spring. Add the preserved bacon for the Spring Festival and stir fry it together. It will become a seasonal delicacy for eating nutritiously. -
Cooking ingredients
Cooking Steps
Step1:Rinse and drain the mung bean sprouts. Wash and slice the bacon a little (if it's too dry and too salty, soak it in warm water for more than half an hour). Wash and slice the leek. Separate the stem and leaves. Cut the ginger. Slice the garlic. Cut the chili.
Step2:Put some oil in the pot. Stir fry the bacon slices first.
Step3:Stir the oil in a small heat. When the bacon becomes transparent and curly, grill it to the side of the pot. Turn the heat. Stir in the ginger, garlic, dried pepper and stir fry until fragrant.
Step4:Stir fry the bean sprouts for one minute to make them soft.
Step5:Add leek root, stir fry slightly, add some salt, cook a little vinegar, and stir fry agai
Step6:Stir fry the leek leaves. Add some soy sauce and a little sugar. Stir fry until the leek leaves are soft and turn off the heat.
Step7:Finished drawings.
Step8:The bean sprouts are spicy, crispy and crisp. The juice has the flavor of bacon and leek. It's especially delicious.
Step9:Finished drawings.
Cooking tips:You can choose mung bean sprouts or yellow bean sprouts for bean sprouts; bacon is only used for seasoning. It doesn't need too much; you need to fry bean sprouts quickly. Cooking vinegar can keep it crisp. There are skills in making delicious dishes.
