Stir-fry the bean sprouts, both mung bean sprouts and soybean sprouts. Blanching and frying are not only good for health, but also more delicious. First, blanching can remove the beany smell and grassy smell of mung bean sprouts; Second, it can keep the brittleness of mung bean sprouts; Third, it can remove some harmful substances, so it is also beneficial to blanching.

The most common way to eat mung bean sprouts is frying, but many people don't like blanching, but directly frying. In fact, frying them after blanching is not only good for health, but also more delicious. If you put the bean sprouts without blanching directly into the pot for frying, the fried bean sprouts will not taste crisp or tender, and some will have bitter taste.

In short, mung bean sprouts must be blanched, which is an indispensable process in cooking, especially cold vegetables. It plays a key role in the color, aroma and taste of dishes, especially the color. Blanching water has a wide range of applications, and most of the fishy vegetables and meat raw materials need to be blanched. So blanching can make bean sprouts brighter in color, more tender and crisp in texture, and can also sterilize them.