Wash and dry mung bean sprouts.

Shredded ginger and garlic. Fresh ginger is shredded. Flatten garlic and shred it.

Cool the oil in the hot pot. The oil is hot, turn down the heat. Stir-fry the red pepper and take it out.

Stir-fry ginger and garlic before the fire.

Stir-fry shredded mushrooms first. I cooked a small spoonful of beer. I always think this mushroom has a fishy smell, so I cook it with beer to get rid of it. Stir-fry shredded mushrooms until soft, add mung bean sprouts, add 2g salt and a little pepper, stir-fry until the mung bean sprouts are cut off, and turn off the heat.

Braised beef tendon slices.

Put shredded mushrooms on the plate.

Choose beef tendon slices that look like eyes, remove the extra edges and make "longan".

Set the plate.

Cut the sesame seed cake in half and add the fried dishes.

Tip:

Mung bean sprouts, that is, the buds of mung beans. In the process of mung bean germination, vitamin C will increase a lot, and some protein will be decomposed into various amino acids needed by people, which can reach 7 times of the original content of mung bean, so the nutritional value of mung bean sprouts is greater than mung bean.

Eating bean sprouts is a new fashion in recent years. Among bean sprouts, mung bean sprouts are the cheapest and nutritious, and they are also one of the foods advocated by natural consumerism. During mung bean germination, vitamin C will increase.

A lot, and a part of protein will be decomposed into various amino acids needed by people, which can reach 7 times of the original content of mung beans, so the nutritional value of mung bean sprouts is greater than mung beans.