Bean sprouts fried vermicelli is a northern people like to eat home cooking, this dish clear mouth and intestines, often eat to eliminate toxins in the body, replenish blood blood, face more red, eat a time is equal to the intestinal tract to do a sweep, so by the people's favorite. Bean sprout fried noodles how to fry is delicious? Do not underestimate this simple dish, fried bad, if the vermicelli raw and cooked inconsistent, but also sticky pan, fried for a long time, vermicelli is not gluten, not chewy. The short time of frying, the vermicelli will be caught in the raw and can not be eaten.

Today I share with you this practice, the vermicelli does not paste the bottom does not pinch the raw not lump, fried flavor, but also save time. The finished product Q soft slippery, spicy and delicious, appetizing and rice, my family must do two or three times a week, every time it is the first disc. Here I share the practice with you.

Preparation materials: 200 grams of soybean sprouts sweet potato fans 50 grams of garlic cloves garlic cloves ginger dry chili (moderate)

I bought the finest sweet potato fans in the supermarket, the texture of Q soft slippery, and do not need to cook, easy to cook through.

Ginger, garlic diced, garlic cloves cut into segments, dried chili diagonally cut into segments. Soak the sweet potato vermicelli in hot water for 20 minutes to soften the vermicelli, and then cut them with scissors so that they are easy to stir-fry and clip.

Pick off the roots of bean sprouts and clean them. Then blanch them in a pot of boiling water for 2 minutes, fish them up and drain them. (Soybean sprouts fried water and then fried, so that you can remove the smell of beans, and to ensure that the bean sprouts cooked through, safer to eat)

Another clean pan, hot pan put a little oil, down into the ginger and garlic, sautéed out of the flavor, and then add the red pepper, stir-fried until browned. (It is best to use a non-stick pan to fry this dish, so that the vermicelli will not stick to the pan, not a pile.)

Add the soybean sprouts and stir-fry well, then add the sweet potato vermicelli and stir-fry for 2 minutes.

Stir fry until the vermicelli become transparent color, mix in small half spoon salt, 1 spoon soy sauce, 1 spoon balsamic vinegar, moderate pepper, chicken essence.

Toss well and start the pan.

This dish, the fans Q soft elastic smooth, bean sprouts spicy crisp, appetizing and rice, on the table number it first disc. The first thing you need to do is to try it out!

Tips:

1, it is best to buy fine sweet potato vermicelli, so that there is no need to blanch, soak in hot water and then soften, stir fry for two minutes on the cooked through. If you buy a thick one, it's okay, blanch it before frying, cook it until it's 6 mature, fish it up, drain it, and then fry it.

2, soybean sprouts blanched before frying, you can remove the smell of beans, but also shorten the bean sprouts in the pot at high temperature frying time, less nutrient loss, nutrition and delicious.

3, in order to prevent fans from sticking to the pan, it is best to use a non-stick pan to fry this dish yo!