1, fresh purple lentil horn can be eaten after frying, with a faint bean flavor, which is particularly attractive after frying and is most suitable for vegetarians. When frying, you need to prepare a proper amount of purple lentils, then a red pepper and garlic, as well as a proper amount of cooking oil and salt.

2. Wash the prepared purple lentil horn and cut it into diagonal shreds, shred the red pepper, slice the garlic, heat the garlic in a wok, then stir-fry the garlic slices in a wok, then stir-fry the purple lentil horn and red pepper quickly, add salt to taste when it is 80% ripe, and then take it out and serve it on a plate.

Stewed purple lentils with meat

1, purple lentil horn is especially delicious when cooked with meat. When making, you need to prepare 500 grams of purple lentil horn, 0/50 grams of pork/kloc-,cooking oil and salt, as well as soy sauce and monosodium glutamate.

2. Wash the prepared pork with clear water, remove water, cut it into diced meat, add cooking wine and soy sauce, and marinate it with edible salt for about half an hour. Pick the purple lentil horn, wash it with clear water, cut into pieces, blanch it with boiling water, and take it out for later use.

3. Heat the oil in the wok, then put the onion and ginger in the wok, then stir-fry the pickled diced meat quickly, put the purple lentils in the wok, stir-fry the purple lentils until they are cooked, add edible salt and monosodium glutamate to taste, mix well and eat directly.

4. Blanching the purple lentil horn with boiling water for a few minutes in advance can make it taste faster and cook faster, and can effectively remove the toxic components in the purple lentil horn and reduce the incidence of food poisoning after human consumption.