Materials for stir-frying leek with soybean sprouts: 500g soybean sprouts, leek 1 handful, 4-5 dried peppers, proper amount of oil and salt, proper amount of pepper, ginger 1 slice, 2 cloves of garlic, soy sauce 1 tablespoon, and half a tablespoon of cooking wine.
Prepare the required materials, remove the bean skin from the soybean sprouts, wash them, and pick and wash the leeks. When buying bean sprouts, don't choose bean sprouts that are too long, because after the beans germinate, the free amino acids and reducing vitamin C in the beans begin to increase slowly with the growth of bean sprouts.
However, during the growth process, beans will consume nutrients, increase phytase activity and hydrolyze phytic acid. Protein in beans is not only reduced in phytic acid content, but also converted into vitamins and other components for its own growth. Therefore, the longer the bean sprouts, the more nutrients are lost.
2. Cut the leek, cut the onion and garlic slices, and cut the dried pepper.
3. Boil the pot with water, put the bean sprouts in the blanching water, blanch the bean sprouts until they are not ripe, take out the bean sprouts, put them in cold water, take them out and drain them for later use. Blanching bean sprouts can shorten the frying time and remove the beany smell of bean sprouts.
4. add oil to the pot and heat it. Add pepper and fry over low heat. Stir-fry the pepper with low heat to make it slightly burnt. Remove the pepper.
5. Add Jiang Mo, garlic slices and dried chillies, stir-fry until fragrant.
6. Add soybean sprouts and stir fry evenly. Pour in soy sauce and cooking wine and stir fry evenly.
7. Add the leek, add salt, stir-fry evenly over high fire, stir-fry the leek until it is slightly soft, turn off the fire and serve.