Chinese Food
Healthy bean sprouts
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I've always loved bean sprouts, especially my kids. Every time I go to the market, I argue to buy bean sprouts. I really dare not eat rootless bean sprouts outside. I can't help my family's health. I want to try everything. This recipe has two pots in total. I fry one pot of bean sprouts. One pot can fry one big dish
Cooking ingredients
Cooking Steps
Step1:Mung bean in water for 24 hour
Step2:Bubble to mung bean to desquamate. Some sprouts are O
Step3:Spread to the bottom of the basin respectivel
Step4:Towel soaked with water. Squeeze out some water. Spread it on mung bea
Step5:Then press on the heavy object. It can be a big stone. I will use a basin filled with water to press (the pressed bean sprouts are thick) into the dark place. If the bean sprouts see light, they will turn red
Step6:Water once a day in the morning and once a night, and drain the wate
Step7:The third day has been very beautifu
Step8:This is my bean sprout. It's so beautiful and greasy. Because I've made two pots. I've fried one pot. It's better to refrigerate the remaining pot
Step9:The bean sprouts are very lon
Step10:A bowl of bean sprout
Step11:Bean sprouts washed and draine
Step12:Sliced onion, carrot and ginger. Sliced garli
Step13:Heat the garlic, ginger, carrot in the pot
Step14:Add bean sprouts and stir fry until cooked. Add fish sauce. Seasoning chicken essence can be put out of the pan. Fish sauce itself is salty. So don't add salt
Cooking tips:Bean sprouts can't be too long. If they are too long, they taste bitter. If you don't eat them, you can put them in the refrigerator and refrigerate them for cooking.
