Ingredients: 500 grams of soybean sprouts.

Seasoning: salt, Chili oil, ginger, soy sauce, pepper, sesame oil, vegetable oil, scallion, balsamic vinegar and monosodium glutamate.

Practice: 1. Wash the tender soybean sprouts and remove the roots. Boil in boiling water pot 1 min or so;

2. When the bean sprouts are just cooked, they can be picked up and cooled;

3. Add salt to the cold bean sprouts, mix well and put them in a large plate;

4. Wash the onion and ginger, shred the onion and slice the ginger;

5. Put the pepper in a hot oil pan, stir-fry the fragrance, and pour the pepper with oil into a bowl for later use;

6. Mix soy sauce, Chili oil, sesame oil, monosodium glutamate, ginger slices and pepper oil evenly;

7. Pour the evenly stirred seasoning on the bean sprouts, then sprinkle with chopped green onion and drizzle with balsamic vinegar.

Features: This dish is spicy, delicious, tender and crisp, with bright color.

Tips: 1, cold bean sprouts, suitable for cold food, put this dish in the freezer of the refrigerator and eat it after freezing, which will taste better;

2, vinegar should not be put in too early, otherwise the bean sprouts will turn yellow;

3. When cooking soybean sprouts, the time should not be too long, otherwise it will easily collapse and not be brittle;

4, like to eat hot and sour taste, add the right amount of vinegar, not too much.