Vinegar bean sprouts are a traditional home-style stir-fry. The taste is crisp and refreshing, and the taste is light. There are two types of bean sprouts: soybean sprouts and mung bean sprouts. We highly recommend mung bean sprouts, which have a sweeter, crispier taste. The nutritional content of soaked mung bean sprouts is 7 to 8 times that of the original components of black beans. Therefore, mung bean sprouts have higher nutritional content than black beans. Mung bean sprouts also have certain medicinal effects and are a very good vegetable and fruit. Cut off the ends (beards) of the bean sprouts. The themed trivia is vinegar-soaked bean sprouts to ensure the crispiness of the bean sprouts, while others are quick and crispy.

It will cause the fried bean sprouts to be smoky; some people will fry the bean sprouts first and drain the water with a colander, which will lose the slightly bitter taste of the bean sprouts and cannot ensure the taste of the bean sprouts. Crispy. My method not only ensures that there will be no smoke and the original bitter taste of the bean sprouts will not be lost, but the biggest advantage is that there will not be a lot of sauce. In fact, it is not difficult, but there is still enough oil. When the temperature rises to 150 degrees (the oil level axis, there is kitchen fumes floating up), quickly pour in the bean sprouts, pour them out in three or four seconds, and drain the detergent. Bean sprouts are cooked when they are cut raw.

This not only forces out the water vapor in the bean sprouts, but also ensures the crispiness of the bean sprouts to the maximum extent. In the production and processing of the final product, add a small amount of seasoning oil, pepper, green onion, ginger, coriander root, galangal and other cooking oil to the pot. You can make more at one time, save it for later, and add pepper Shred the bean sprouts, immediately put in the chopped bean sprouts, salty and quickly stir-fry, cook with appropriate amount of white rice vinegar (no seasoning vinegar), take out a ladle and place on a plate to have crispy and vinegary bean sprouts. 1. Leave some oil in the pot. Put the bean sprouts into the pot over high heat. Add a small amount of rice vinegar. Remove from the pot immediately after 5 to 8 seconds and pour into a colander.

2. Put the soaked sweet potato vermicelli into boiling water and cook for a while, pour it into a colander, mix the sweet potato vermicelli in the colander evenly with light soy sauce, and let the sweet potato vermicelli mix evenly. Even coloration. 3. Take out the pot again, leave the bottom oil in the pot, put the stockings and high heels into the pot with cold oil and stir-fry until fragrant. Add shredded pepper, green onions, ginger slices, a small amount of light soy sauce, and thirteen spices, and fry the pot again. Then put the mung bean sprouts and sweet potato vermicelli into the pot, add salt, chicken essence, chicken powder, and high heat oil and sauté for about fifteen seconds. Quickly cut the amaranth into sections and put the garlic into the pot. Add a small amount of rice vinegar and pour in Oil, just put it on the pan and put it on the plate.