1, soaking bean sprouts: take a proper amount of bean sprouts and soak them in clear water. It is recommended to soak for more than 3 hours, because the time is too short, the bean seedlings will be dry and hard, which will affect the taste. Some bean sprouts that enter the water will float. You can press a bowl on it and press the bean sprouts down, so you don't have to worry about bubbles on the surface.

2, prepare ingredients: chopped onion and garlic, chopped coriander, a spoonful of chopped pepper. Garlic can be cut more, and garlic is the key to taste. If you don't chop peppers, you can use other red fresh peppers or dried peppers instead, mainly in color matching. If you can't eat spicy food, you can leave them, but as Fran, I'm not spicy. Coriander is the last decorative dish, and it can be omitted if it is not available.

Prepare spices: the main spices, as well as the taste is extremely rare, put a little fresh, rather than actually omitted. Fragrant vinegar is the best vinegar with the best flavor, followed by aged vinegar.

4. After the water is boiled, add the bean sprouts and cook for about 40-60 seconds, because the bean sprouts are soft after soaking, and they are easy to rot and not refreshing after cooking for a long time.

Take out the cooked bean sprouts and put them in cold water immediately, so that the ingredients will not stick together. It is best to drink it directly or cook it in cold water. After all, they are all imported directly through water.

6. Take out the soaked bean sprouts, squeeze out the excess water, cut them into small pieces, and put them in a larger bowl for easy stirring.

7. After cutting, according to the weight of bean sprouts, add appropriate seasonings, such as soy sauce, umami, balsamic vinegar and sesame oil, with the basic ratio of 2: 1: 1: 1, and sprinkle with chopped green onion and chopped pepper. Friends who are not sure how much seasoning to put can taste it several times and find their favorite taste. Put more soy sauce, basically no salt.

8. Pour the oil into the pot, add the minced garlic, stir-fry with low fire until the minced garlic is slightly yellow, then take it out of the pot and cover it on the bean sprouts. A simpler method is to sprinkle minced garlic directly on the bean sprouts and pour the oil on them. Stir-fried garlic with small fire is more fragrant and delicious.

9. As mentioned above, put a slightly larger bowl or basin to facilitate mixing.

10, stir well, sprinkle with appropriate amount of coriander, and the simple and refreshing cold bean bamboo shoots will be finished!