Seasoning: soy sauce 15g, vegetable oil 10g, vinegar 3g.
How to stir-fry bean sprouts with vegetables: 1. Pick out the bean shells and rotten buds of bean sprouts and wash them;
2. Heat the oil, add the bean sprouts and stir fry over high fire;
3. Add soy sauce and vinegar when cooked, and then stir fry a few times. Cold mixed mung bean sprouts
Materials:
1, half a catty of mung bean sprouts. 2. Three tablespoons of red oil. 3, only half a garlic. 4. A parsley. 5, two spoonfuls of vinegar. 6, a spoonful of sesame oil. 7, the right amount of salt.
Exercise:
1, chopped parsley; Garlic minced; Mix red oil, vinegar, salt and sesame oil in a bowl to make a sauce.
2. Wash mung bean sprouts and put them in a boiling water pot. Add a spoonful of salt and cook for about three minutes until cooked.
3. Take it out and cool it with cold water to control the moisture.
4. Put the mung bean sprouts into the dish and mix well with salt.
5. Before serving, put the sauce, minced garlic and chopped coriander into a red oil bowl, mix well and serve.
Fried bean sprouts with salted fish
raw material
Salted fish 1 slice (about 150g), 300g mung bean sprouts and 2 onions.
condiment
1 tablespoon wine
manufacture
1. Put the salted fish in a bowl, submerge the fish with water, pour 1 tbsp of wine, steam in a rice cooker for 10 minute, take out the fish and let it cool.
2. Remove the head and tail of mung bean sprouts, wash the onions and cut them into small pieces.
3. Peel, boneless and cut the salted fish, fry the bean sprouts and onions with 2 tablespoons of oil, then add the salted fish and stir well, and serve.
Key tips
1. There are many kinds of salted fish. Salted fish marinated with salmon and silver carp is red, so fried bean sprouts have a color matching effect.
2. Salted fish is very salty. Steaming first can remove the salty smell, so bean sprouts can't be salted to avoid being too salty.
Fried bean sprouts with winter bamboo shoots
Ingredients: soybean sprouts
Accessories: winter bamboo shoots and lean pork.
Seasoning: pepper, starch, salt, chicken essence, cooking wine, sesame oil, onion and ginger.
Cooking method:
1. Wash soybean sprouts, shred winter bamboo shoots, blanch with boiling water, remove and drain;
2. Shred the meat, size it, put it in boiling water, take it out, drain it and let it cool, and fry onion ginger oil and pepper oil with onion ginger and pepper respectively for later use;
3. Put the cooked bean sprouts, shredded bamboo shoots and shredded pork into a vessel, add sesame oil, pepper oil, onion ginger oil, salt and chicken essence and mix well.
Features: salty and delicious, crisp and refreshing.
Sauté ed bean sprouts with soy sauce
Ingredients: 500g of bean sprouts, 3 slices of ham, 3 slices of red pepper, 2 tablespoons of soy sauce (30g), 1 tablespoon of soy sauce (150ml), 1/4 teaspoons of salt (1g), 1/ teaspoon of sugar (/.
Exercise:
1. Wash and drain soybean sprouts for later use. Remove the pedicels of persimmon pepper and small red pepper, and slice them obliquely. Slice ham.
2. When the oil is poured into the pot and heated to 40% heat, turn it to low heat and add soy sauce to stir fry.
3, change the fire, add chopped pepper, small red pepper, soybean sprouts and stir fry for 2 minutes. Pour in water and light soy sauce, cover and cook for 3 minutes.
4. Open the lid, add salt and sugar and mix well. Add shredded ham.
Fried bean sprouts with jellyfish skin
Raw materials:
250g of soaked skin, 500g of mung bean sprouts, 200g of carrots, 200g of coriander, salt, cooking wine, peanut oil, monosodium glutamate and chopped green onion.
Exercise:
1. Wash the soaked stingrays, cut them into filaments, blanch them with boiling water, and take them out for later use; Remove the head and tail of mung bean sprouts and wash them for later use.
2. Heat the wok with oil, add chopped green onion, mung bean sprouts, carrots, jellyfish silk and coriander, stir-fry until the mung bean sprouts and carrots are soft, add salt, monosodium glutamate and cooking wine, and stir well.
Features:
Delicious and crisp.
Boiled bean sprouts with chicken
Raw materials:
Chicken breast, soybean sprouts, pepper, egg white, monosodium glutamate, chopped green onion.
Exercise:
1, a piece of chicken breast, cut into strips and marinated with soy sauce and pepper. Add a little starch and egg white and stir well.
2, a pinch of soybean sprouts, washed, scalded with boiling water to remove the beany smell.
3, add 2 small bowls of water to the soup pot, cut half of the dried red pepper into small pieces and put it in the pot; Put a few shallot leaves into the pot and ignite to boil.
4. Boil the water, add the bean sprouts, boil again, and add the chicken strips one by one; Boil it again and turn off the fire.
5. Add a little salt to taste.
Hot and sour mung bean sprouts
Ingredients: mung bean sprouts, red pepper, vinegar, oil-soaked pepper seasoning, salt, sugar, chicken powder.
Exercise:
1. Stir-fry shredded ginger with hot oil in the pot and pour in washed mung bean sprouts;
2. Add vinegar quickly (keep the dishes crisp);
3. Stir-fry for about 3 minutes and add shredded red pepper;
4. According to personal acceptance, add a proper amount of oil-soaked pepper seasoning, stir-fry evenly, and add salt, sugar and chicken powder to taste.
Stir and mix soybean sprouts
Ingredients: 250g soybean sprouts, 65438 carrots and 0 parsley.
Seasoning: pepper 10 salt 1 teaspoon (5g) monosodium glutamate 1/4 teaspoon (1g) and a little sesame oil.
Exercise:
1) Wash soybean sprouts, peel and shred carrots. Wash coriander and cut into 3 cm long sections.
2) Pour the water into the pot to boil, then blanch the soybean sprouts 1 min, take them out and put them on the Internet. Blanch shredded carrots for 20 seconds, remove and drain bean sprouts.
3) Pour bean sprouts, shredded carrots and coriander into a large bowl, add salt, monosodium glutamate and sesame oil and mix well. Heat pepper oil with a spoon and pour it on it, then stir well.
Bean sprout sparerib soup
Ingredients: ribs (choose ribs according to your own preferences)
Ingredients: soybean sprouts, onion segments and ginger slices.
Seasoning: salt, cooking wine.
Making:
1) Chop the ribs into small pieces, blanch them and clean them.
2) Clean the soybean sprouts and put them in the pot together with the ribs, add appropriate amount of water (it is best not to add water in the middle) and ginger slices, and then turn to low heat to cook.
3) It takes about 1 hour for the ribs and bean sprouts to be soft and rotten, and the soup is rich. At this time, turn off the torch and pick out ginger slices, add salt and cooking wine, sprinkle with onions and drink.
Spinach and mung bean sprouts
Main ingredients:
Mung bean sprouts, spinach, vermicelli, eggs, green onions, sesame seeds.
Seasoning:
Sesame oil, salt and Tian Tian are fresh.
Operation:
1. Put the yolk and egg white of the egg into two porcelain bowls respectively, beat them to foam, spread them into thin egg cakes, and cut the yolk cakes and protein cakes into filaments respectively;
2. Soak spinach and mung bean sprouts in water respectively, soak chopped green onion and vermicelli in water and cook;
3. Add oil to the pot and heat it to 60% heat. Stir-fry shallots, add mung bean sprouts, stir-fry a few times, add vermicelli, shredded spinach, shredded egg, shredded yellow egg, salt and Tian Tian fresh, stir-fry evenly, and sprinkle with sesame seeds. Serve.
Bean sprout rice
Materials:
Bean sprouts 4 2 cups of shredded black fungus 1/3 cups (about 1 cup) 2 cups of white rice soup 2.
Seasoning:
2 teaspoons of salt 1/2 teaspoons of sesame oil/2 teaspoons of salad oil 1/2 teaspoons of pepper 1 teaspoon.
Exercise:
(1) Wash and drain the rice, add 2 cups of stock, soak for 15 ~ 20 minutes, then add seasoning and mix well for later use.
(2) Wash the soybean sprouts, spread them on the rice with shredded black fungus, and cook them in an electric cooker. After cooking, it needs to be stewed 15 minutes. After opening the lid, gently stir with a rice spoon from bottom to top.
Fried shredded pork with pepper and silver buds
Raw materials:
200g lean meat, 250g bean sprouts (silver buds), shredded ginger and chopped green onion.
Accessories:
Salt, monosodium glutamate, cooking wine and starch each 1 tsp.
Exercise:
Prepare:
1. Wash and drain pork, cut into shreds thicker than bean sprouts, and mix well with cooking wine, starch and a little oil.
2. Wash the bean sprouts with running water and remove the bean skin.
Quick frying:
1. Heat the oil, then add the shredded ginger and shredded pork and stir fry.
2. Stir-fry the shredded pork to 80%, add the bean sprouts, stir-fry for 1-2 minutes, add salt and monosodium glutamate when the bean sprouts are slightly soft, turn over and pour out, and sprinkle with chopped green onion.