1, vinegar bean sprouts

Blanch the bean sprouts quickly with boiling water, take them out and soak them in cold water, and take them out and control the moisture for later use. Shred green pepper, mince garlic and mince onion. Heat oil in a pot, add pepper and stir-fry until fragrant, remove pepper and put shredded onion in the pot. Add mung bean sprouts, add salt, sugar and vinegar and stir fry a few times. Then add green pepper and garlic and stir-fry for a while, add monosodium glutamate and mix well.

2. Bean sprouts mixed with vermicelli

Rooted mung bean sprouts, washed, blanched in boiling water, soaked in cold water and drained. Soak the vermicelli in cold water until soft, then cut it into shreds, then blanch it thoroughly in a water pot, then soak it in cold water, cool it with bean sprouts, add refined salt, vinegar and soy sauce, mix well, serve on a plate and sprinkle with sesame oil.

3, bean sprouts fried noodles

Slice carrots, cut peppers and shallots into small pieces. Put oil in the pan and heat it. Add bean sprouts, carrots and peppers and stir-fry until fragrant. Add fine flour and stir well. Add soy sauce and continue stirring. Add salt and stir-fry for 2 minutes.

4. Fried leeks with bean sprouts

Wash leeks and cut into 3 cm long sections. Remove the roots of mung bean sprouts and wash them. Wash the shrimp skin for later use. Heat a wok, add vegetable oil to heat it, add shrimp skin and stir fry until fragrant, add leek and bean sprouts and stir fry a few times, add vinegar, add refined salt and monosodium glutamate, and stir fry quickly until cooked.

5. Stir-fried mushrooms with bean sprouts

Put 10g oil on the pot rack, add fresh mushrooms and stir-fry until dry, add white soy sauce, sugar, salt, sesame oil and pepper, cook for about five minutes, scoop up a colander and drain the juice. Stir-fry shredded ginger, stir-fry mung bean sprouts until cooked, stir-fry fresh mushrooms evenly, thicken the remaining sesame oil, pepper, refined salt, sugar and wet starch, and then take out the pan and plate.

6. Stir-fried bean sprouts with shredded pork

Wash mung bean sprouts, blanch them in boiling water, break them, take them out, cool them with water, drain them and put them on a plate. Slice the meat into shreds, put the wok on the fire, heat it with salad oil, and stir-fry the shredded ginger and onion slightly. After blanching the mung bean sprouts, stir fry quickly, add a little vinegar, and take out the pot.

7. Fried bean sprouts with tripe.

Wash the tripe, put it in a pressure cooker, add 1 tablespoon cooking wine and 10g onion ginger, and press for 20 minutes until cooked. Shred the prepared tripe, remove the roots and wash the bean sprouts. Cut the remaining grapes and ginger into powder, pour the oil into the pot and add the minced onion and ginger. Pour tripe and bean sprouts, add 1 tablespoon cooking wine and soy sauce, and stir-fry bean sprouts with white sugar. Add shredded green pepper and salt to serve.

8. Fried carrots with bean sprouts

Wash the roots of soybean sprouts and soak them in cold water 10 minute. Wash and shred carrots. Carrots in the oil pan are put into the oil pan, oiled and served out. Stir-fry onions and ginger in the oil pan. Stir-fry the bean sprouts until they partially collapse, add salt and stir-fry the carrots evenly.

9, bean sprouts crucian carp soup

Heat the pan, pour in the oil and fry the crucian carp. Fry until the fish can move in the pot, turn the fish over and continue frying until the goldfish is on the other side. Slice the onion and ginger into the pot, pour boiling water on the fish and pour some cooking wine. Bring the fire to a boil, turn to medium heat and cook until the soup turns pale. Pour in bean sprouts and continue to cook for 5 minutes. Finally, season with salt and a little pepper.

10, bean sprout sparerib soup

Cut the ribs into small pieces, then blanch and clean them. Put bean sprouts and ribs together in a pot, add water and ginger slices, boil over high heat and turn to low heat for cooking. Boil 1 hour or so, the ribs and bean sprouts will be soft and rotten, and the soup will be rich. At this time, turn off the torch and pick out the ginger slices, add salt and cooking wine, and sprinkle with onions.

Tips for purchasing bean sprouts

Good bean sprouts are naturally shiny in appearance, and each bean sprout has the same thickness and length. But some stale bean sprouts will be too white, some will be gray, and many of them are inconsistent in length. Generally, this kind of bean sprouts tastes bad, so it's best not to buy them home.