How to make stir-fried bean sprouts with leeks, which is cleansing the intestines and nutritious, and won’t make you gain weight even if you overeat?

Bean sprouts, like amaranth, are not only comprehensive in nutrition, but also have high medicinal effects. Green amaranth and white and tender bean sprouts are stir-fried together. It is fresh and refreshing, nutritious and delicious. It can cleanse the intestines, detoxify and promote digestion. Women The more you eat, the slimmer you will become. This dish is also suitable for eating during weight loss. In the spring, I will have this plate again for my own dinner.

It cleans the intestines, detoxifies, removes oil and contains nutrients, so you can eat until you are full without gaining weight! Don’t think that the combination of amaranth and bean sprouts is not worth mentioning, but it is an excellent hotpot side dish. I fried a plate in the afternoon, which was not enough for my husband to eat alone. Below, I will give you the detailed recipe of this special dish "Fried Bean Sprouts with Chives". I wish my friends good physical and mental health! Food for stir-fried bean sprouts with leeks: bean sprouts, amaranth, dried chili peppers, salt, light soy sauce, and rice vinegar. Method: Step 1

Prepare a handful of home-grown leeks, an appropriate amount of bean sprouts, and 4 dried red peppers. First pick off the fibrous roots of the mung bean sprouts and soak them in salt water for 15 minutes. After soaking, rinse them with running cold water. Drain and set aside. Step 2

The amaranth is also washed and dried, placed on a chopping board and cut into inch sections. The stems and leaves are separated and put into a plate. Without oil in the pot, put the bean sprouts in the pot and stir-fry for a few minutes until the water comes out of the bean sprouts. This will avoid a lot of water coming out when frying the bean sprouts and leeks, which will affect the taste. Step 3

Cut the dried chilies into segments, add an appropriate amount of vegetable oil to the wok, add the chili segments, and fry slowly over medium heat. Pour in the bean sprouts and leek roots, turn up the heat and stir-fry for a while. The leek roots are not easy to cook, so put them in first. Add a spoonful of salt, a little vinegar, and an appropriate amount of light soy sauce and stir-fry. Step 4

Stir-fry the leek roots until they are raw, then add the leek leaves and stir-fry until the leaves gradually wilt and become loose. Just turn off the heat and serve. This dish is ready in minutes, tender and crispy, and is a great meal.

Tip: Adding some vinegar to stir-fry bean sprouts can make the bean sprouts more crispy, remove the beany smell of the bean sprouts, and promote the dissolution of calcium in the bean sprouts, making it easier for them to be digested and absorbed by our bodies.