Mung bean sprouts, also known as "living vegetables", are edible "sprouts" cultivated from the seeds of various cereals, beans and trees, and belong to "living vegetables". Mung bean sprouts, that is, the sprouts of mung beans, will increase a lot of vitamin C during the germination process, and some protein will be decomposed into amino acids needed by various people, which can reach seven times the original content of mung beans. Therefore, the nutritional value of mung bean sprouts is greater than that of mung beans, and mung beans also have the function of clearing heat.

How to cook mung bean sprouts well? Many times when we cook, we fry them with shredded pork. In fact, mung bean sprouts are better to fry, so I will teach you how to mix them with frying. Stir-frying three shreds is a home-cooked dish in Northeast China. Three silk refers to dried bean curd silk, mung bean sprouts and leeks. This dish is a home-cooked dish that many people like to eat. Stir-fried mung bean sprouts taste crisp, leeks taste fragrant, and dried tofu is very delicious. Moreover, it is economical and practical. When these three ingredients are fried together, it can produce a very unique fragrance, which is light and refreshing. It is suitable for eating in winter without getting angry. This dish is also very delicious when used for burritos. Let's share the following practices:

Materials needed for home-cooked stir-frying of three shreds: 300g of mung bean sprouts, 2 pieces of dried tofu, leek 1 handle, proper amount of oil and salt, ginger 1 slice, 2 cloves of garlic, chicken essence 1 teaspoon,

Practice steps:

1. Prepare the required materials, remove the skin of mung bean sprouts and wash them, and remove the old leaves of leeks and wash them.

2. Cut the leek into inch sections, and cut the dried tofu into shredded leek leaves. Chop ginger and slice garlic.

3. Boil the pot with water, put the dried tofu in the blanching water, boil it for 1-2 minutes after boiling, take out the dried tofu and drain the water for later use. The blanching of dried tofu can remove the beany smell, soften the dried tofu and make it taste better.

4. Heat the pan with oil, put it in Jiang Mo, and the garlic slices will be fragrant. Then put the mung bean sprouts into the fire and stir fry them until they are cut off. When frying bean sprouts, stir-fry them quickly, so that vitamin C is less damaged. Mung bean sprouts are cold, so cooking should be accompanied by a little ginger to neutralize its coldness.

5. Add dried shredded tofu and stir fry evenly.

6. Add leek, salt and chicken essence, stir fry quickly and evenly over high fire, turn off the fire, and serve out.

Tip: blanching dried tofu can remove the smell of beans, soften dried tofu and taste better. When this dish is fried, it should be fried quickly with high fire to keep the crispy taste of mung bean sprouts and leeks. When cooking, you should not have too much oil and salt. Try to keep its light taste and refreshing characteristics.