Question 1: What’s the best way to fry mung bean sprouts? How to make stir-fried mung bean sprouts. Cuisines and functions: Private dishes. Constipation recipes. Weight loss recipes. Heat-clearing and detoxifying recipes. Anti-cancer recipes. Techniques: Raw stir-fried mung bean sprouts. Ingredients: Ingredients: 400 grams of mung bean sprouts. Accessories: 25 grams of dried shrimps, 10 grams of coriander. Seasoning: 30 grams of salad oil, 4 grams of salt, 2 grams of MSG, 5 grams of green onions, 5 grams of ginger, 8 grams of sesame oil. Features of fried mung bean sprouts: fresh, crisp and tender. How to stir-fry mung bean sprouts: 1. Wash the mung bean sprouts, blanch them in a pot of boiling water, remove them when they are raw, cool them in cold water, drain them, and put them into a plate; 2. Cut the green onion into sections and shred the ginger. ; 3. Wash the coriander stems and cut them into 6 cm long sections; 4. Place the wok on a high fire, add salad oil to heat, add the shredded ginger and green onions and stir-fry them, then add the blanched mung bean sprouts, Stir-fry quickly, add refined salt, monosodium glutamate, pepper oil, coriander, and dried shrimps, stir-fry and mix to taste. Food conflicts with coriander: When taking tonics and traditional Chinese medicines Atractylodes macrocephala and paeonol bark, it is not advisable to take coriander to avoid reducing the efficacy of the tonics.
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Question 2: What is the best way to make bean sprouts?! Ingredients: 500 grams of soybean sprouts,
Accessories: 50 grams of green garlic,
Seasonings: 25 grams of vegetable oil, 5 grams of sesame oil, 5 grams of white sugar, chili (red, pointed, dry ) 4 grams, 3 grams of salt, 3 grams of MSG
Method
1. Wash the soybean sprouts, control the water and set aside;
2. Wash the green garlic Cut into sections;
3. Heat oil in a wok, add dried chili peppers and fry until fragrant, add soybean sprouts, refined salt, and white sugar and stir-fry, then add green garlic segments and stir-fry, pour in sesame oil, and sprinkle Just add MSG.
Question 3: How to make delicious fried bean sprouts? How to make fried bean sprouts:
1. Prepare materials. Bean sprouts, shredded ginger, and green onions are a good combination.
2. Put some salt in the water. After the water boils, put the bean sprouts in for one minute. Remember, after one minute, scoop up and drain the water.
3. Add oil to the pot, add shredded ginger, add bean sprouts and green onions, add some salt, and fry for about 90 seconds. The bean sprouts will be fried, fragrant, crispy, and not watery.
Warm reminder:
1. If you want to stir-fry bean sprouts, they must be blanched in advance.
2. Mung bean sprouts are cold in nature. When cooking, a little shredded ginger should be added to neutralize its cold nature. Stir-fried bean sprouts are very suitable for summer consumption.
3. Don’t use too much oil and salt when cooking. Try to maintain its light taste and refreshing characteristics. Stir-fry the bean sprouts quickly after being put into the pot, and add some vinegar appropriately to preserve moisture and vitamins. C, the taste is good.
Eat healthy:
Regular consumption of mung bean sprouts can clear away heat and detoxify, diuretic and dehumidify, and relieve alcohol and heat poison. Mung bean sprouts are a home-cooked vegetable that can eliminate phlegm fire, dampness and heat. For those whose constitution is phlegm fire, dampness and heat, have high blood pressure or high blood lipids, and are addicted to tobacco, alcohol and fat, if they eat mung bean sprouts regularly, they can clear the stomach and detoxify. It has the effect of heat poison and cleaning teeth.
Mung bean sprouts are rich in vitamin C, which can effectively prevent scurvy, remove cholesterol and fat accumulation in blood vessel walls, and prevent cardiovascular disease. In addition, mung bean sprouts are rich in vitamin B2, which is very suitable for people with oral ulcers. Secondly, a large amount of dietary fiber can prevent constipation and digestive tract cancer. It is also a low-calorie weight loss food.
Food taboos:
Mung bean sprouts have thick fiber, are not easy to digest, and are cold in nature, so people with weak spleen and stomach should not eat them for a long time.
Question 4: How to make delicious stir-fried bean sprouts, home-style stir-fried bean sprouts. How to stir-fry bean sprouts:
1. Prepare materials. Bean sprouts, shredded ginger, and green onions are a good combination.
2. Put some salt in the water. After the water boils, put the bean sprouts in for one minute. Remember, after one minute, scoop up and drain the water.
3. Add oil to the pot, add shredded ginger, add bean sprouts and green onions, add some salt, and fry for about 90 seconds. The bean sprouts will be fried, fragrant, crispy, and not watery.
Warm reminder:
1. If you want to stir-fry bean sprouts, they must be blanched in advance.
2. Mung bean sprouts are cold in nature. When cooking, a little shredded ginger should be added to neutralize its cold nature. Stir-fried bean sprouts are very suitable for summer consumption.
3. Don’t use too much oil and salt when cooking. Try to maintain its light taste and refreshing characteristics. Stir-fry the bean sprouts quickly after being put into the pot, and add some vinegar appropriately to preserve moisture and vitamins. C, the taste is good.
Question 5: How to quickly make homemade mung bean sprouts 1. Choose a tool, a flat-bottomed stainless steel bowl, a rice cooker, etc., they are all fine, and they do not have to be leaky. It doesn’t matter if it doesn’t leak. A watering can.
2. Appropriate amount of mung beans. Pay attention to the word "appropriate amount". If there are too many, the beans that are partially heavy on top will not germinate adequately. It is best to just cover the bottom of the tool after soaking in a dense layer. It is best not to overlap.
3. Soak the beans.
First, soak them in hot water of 60 degrees or below for about a minute. The purpose of this is to activate the beans and allow them to start a new life journey at the same time. It is also an important step in germination. Then, soaking it in water at room temperature in summer for one night is enough. Be careful not to soak it for too long, as long as the beans burst the skin. After soaking for a long time, although it looks like small roots and buds have grown, it is actually not conducive to further growth. Notice!
4. Lay the beans flat on the bottom of the tool, place them securely, and provide ventilation and backlighting. At this time, it is best to have an appropriate amount of water, as long as the beans are not flooded. Make sure the beans continue to be fully hydrated. This water will probably evaporate or be absorbed by the beans in one day in summer. 5. After the initial moisture dries, pay attention to spraying water with a watering can several times a day to ensure moisture. Be careful not to shake the beans after putting them into the tool. The purpose of this is to make the roots of all their beans grow downward and not to wander around. This is very energy-consuming and will not concentrate on growing buds. Note that this is my experience of practicing true knowledge.
6. In less than three days in summer, you will see bean sprouts forming. The best time to harvest is when two leaves have grown, but the leaves have not been lifted yet. It is appropriate. The bean sprouts at this time are crisp, tender and delicious, and there are few roots. If it grows for another day, the fiber will become heavier and there will be more fibrous roots. Although the weight will increase a lot, it will taste rougher. If you don't mind it being thick and you like a little more vitamin C, there's nothing wrong with this.
7. The above process is simple and clear. Some people say to use sand, and I have tried it. It is true that the buds are whiter, thicker, and tender, but it is difficult to wash. I have to wash them more than three times. There are still grains of sand. When frying, you can hear the shovel. The sound of grinding sand is a crunching sound. In addition, sand is easy to get everywhere. In short, although it is indeed beneficial to the growth of bean sprouts, it is a bit troublesome for a lazy person. Why not try it yourself.
8. Although bean sprouts are good, they should not be eaten every day. They can cause sores and anger. I really feel this.
Question 6: How to make delicious bean sprouts? Ingredients details for homemade green bean sprouts
Green bean sprouts
300g
Garlic
p>Half one
Spicy pepper
Two
Salt
Appropriate amount
Chicken essence< /p>
Appropriate amount
Garlic flavor
Taste
Stir-fried
Technique
Ten minutes< /p>
Time consuming
Simple
Difficulty
Steps to make stir-fried green bean sprouts
Stir-fried green bean sprouts Steps of making: 1 1 Prepare the ingredients, wash the green bean sprouts and remove the roots, mince the garlic, cut the pepper into shreds
Steps of stir-frying the green bean sprouts: 2 2 Heat the pan with cold oil, add the minced garlic and stir-fry until fragrant , just slightly yellow, add pepper and stir-fry twice, add green bean sprouts
Steps to stir-fry green bean sprouts: 3 3 When the green bean sprouts turn darker and the green bean sprouts are cooked, add salt and chicken essence , that's it
Steps to make stir-fried green bean sprouts: 4 4. Arrange on a plate and it's ready to eat. The green color is very attractive, a very refreshing dish
Question 7: Green How to make delicious bean sprout soup
1. Wash the dried fish and put it in a soup pot and cook for 5-8 minutes.
2. Cut the Korean kimchi into pieces and rinse with water and set aside.
3. Remove the dried fish from the cooked dried fish soup.
4. Put the kimchi into the soup pot.
5. Add the cleaned soybean sprouts and enoki mushrooms.
6. After cooking for 10 minutes, add a little salt and light soy sauce to taste.
7. Add the green onions and minced garlic.
8. Pour in a little sesame oil and turn off the heat.
Question 8: How to fry mung bean sprouts to make them delicious? Stir-fried mung bean sprouts:
Ingredients: mung bean sprouts (400g)
Accessories: dried shrimps (25g) ) Coriander (10g)
Seasoning: salad oil (30g) salt (4g) MSG (2g) green onion (5g) ginger (5g) sesame oil (8g)
Method:
1. Wash the mung bean sprouts, blanch them in a pot of boiling water, remove them after breaking them, cool them in cold water, drain them, and put them into a plate;
2. Cut the green onions into sections and shred the ginger;
3. Wash the coriander stalks and cut them into 6 cm long sections;
4. Place the wok on high heat On the fire, heat the salad oil, stir-fry the shredded ginger and green onion, then add the blanched mung bean sprouts, stir-fry quickly, add refined salt, monosodium glutamate, pepper oil, and dried shrimps, stir-fry and mix to taste.
Bean sprouts and shredded pork:
Ingredients: Mung bean sprouts (250g) Pork (lean) (125g)
Seasoning: cooking wine (10g) Salt (5g) MSG (2g) Green onion (10g) Ginger (10g) Peanut oil (60g) Starch (pea) (15g)
Method:
1 .Wash the mung bean sprouts and drain off the water. Wash the mung bean sprouts and cut them into 4 cm long filaments. Use 5 grams of cooking wine, 3 grams of refined salt, 25 grams of wet starch (15 grams of starch plus water) to make a paste. Heat oil until smooth, pour into a colander and filter the oil.
2. Heat 30 grams of oil in the pot, add green onion (cut into strips), ginger (cut into strips) and add mung bean sprouts to the pot. Stir-fry over high heat, add refined salt, cooking wine, shredded pork, and MSG, stir-fry evenly, remove from the pan and serve.
Cold silver sprouts:
Ingredients: mung bean sprouts (250g)
Seasonings: salt (3g), MSG (1g), sesame oil (5g) ) Vinegar (15 grams)
Method:
1. Soak the mung bean sprouts bought in the market in water for a while, then pinch off the buds and roots, leaving only the young stems. , about 3.5 cm long, wash and set aside.
2. Pour water into the pot. After the water boils, pour in the mung bean sprouts, wait for about half a minute, take them out quickly, immediately put them into cold water to cool down, take them out, and control the moisture.
3. Take a large plate, pour the bean sprouts into the plate, add salt, MSG, vinegar and sesame oil and mix well.
Vinegar mung bean sprouts:
Selection of ingredients
300 grams of mung bean sprouts, 10 peppercorns, 40 grams of vinegar, 5 grams of sugar, MSG, shredded green onions, Appropriate amounts of wet starch, refined salt, and salad oil.
Preparation method
①Pinch off both ends of the bean sprouts and wash them, quickly blanch them in boiling water, take them out and soak them in cold water, take them out, and drain them for later use.
② Heat up the wok, add salad oil to heat, fry the Sichuan peppercorns, remove the Sichuan peppercorns, add shredded green onions to the pot, add bean sprouts, add refined salt, sugar, vinegar and MSG and stir-fry for a few times , thicken with wet starch and serve.
Features
Crisp, tender, refreshing and light.
Efficacy
Mung bean sprouts contain 91.9 grams of water per 100 grams. They produce less heat after absorption and are not prone to fat accumulation. The fat content is extremely low, only 0.1g per 100g, and the protein content is 3.2g per 100g. It has the characteristics of high water content, low sugar and low fat as a weight loss food. Vinegar has the effect of losing weight. Regular consumption of this dish has a good effect on weight loss and lightening the body.
Stir-fried leeks with silver sprouts:
Selection of ingredients
400 grams of mung bean sprouts, 75 grams of leeks, 5 grams of dried shrimps, 40 grams of vegetable oil, 10 grams of vinegar, refined salt Appropriate amount, a little MSG.
Preparation method
①Wash the leeks and cut them into 3 cm long sections. Remove the roots of mung bean sprouts and wash them. Wash the shrimp skin and set aside.
② Heat the wok, add vegetable oil to heat, add dried shrimps and saute until fragrant, add leek segments and bean sprouts and stir-fry for a few times, add vinegar, add refined salt and MSG, stir-fry quickly until cooked. .
Features fresh aroma and sharp taste.
Efficacy
Leeks are rich in nutrients, contain more fiber and less fat, and can lower blood pressure and lose weight. Shopee is rich in calcium and is a high-protein, low-fat food. The two raw materials are combined with mung bean sprouts into a dish, which has a good effect on weight loss and bodybuilding.
Recipe for cold vermicelli and mung bean sprouts:
Ingredients: Vermicelli, mung bean sprouts, carrots, ginger, vinegar, salt, sesame oil, chili oil.
Method:
1. Chop the ginger into small pieces and add vinegar, salt, sesame oil and chili oil to make a sauce. Because mung bean sprouts are cold in nature, you should eat some ginger at the same time to neutralize them.
2. Blanch vermicelli noodles, mung bean sprouts, and carrots in boiling water, remove them, and quickly rinse with cold water.
3. Pour over the sauce. It would be more beautiful if sprinkled with some coriander, but unfortunately I don’t have it at home.
Spicy mung bean sprouts:
Ingredients
300 grams of mung bean sprouts, a little each of dried red pepper shreds and coriander segments. 1 tablespoon of oil, 1 teaspoon each of soy sauce and vinegar, 1/2 teaspoon each of refined salt and MSG, 10 peppercorns, a little each of sesame oil and shredded green onion.
Method
1. Wash the mung bean sprouts, blanch them in boiling water for a while, take them out, and drain the water... >>
< p> Question 9: How to make delicious ingredients after mung bean sprouts have grown into seedlingsMung bean sprouts, red pepper, onion, ginger, salt, vinegar, light soy sauce, pepper, sugar, cooking oil
Method
1. Wash and shred the red pepper, cut the garlic and onions.
2. Take a mixing bowl and mix fruit vinegar or white vinegar or vinegar with light soy sauce, salt and sugar to make juice.
3. Pour oil into the wok and sauté the garlic, green onion and some shredded red pepper.
4. Add the washed bean sprouts and stir-fry.
5. Pour in the juice you prepared before, stir-fry evenly and serve.
Tips
1. This dish needs to be fried quickly over high heat. Adding a mixing bowl can save time and ensure the crispy texture of the dish.
2. Vinegar is more optional. It can be any kind. Use fruit vinegar or white vinegar. The color of the finished dish will look better.
Question 10: How to eat sprouted mung beans well? They are not mung bean sprouts. It's just mung beans with a little sprout.
How to make it delicious? Boil for a while and serve cold or stir-fried