Fried vermicelli with mung bean sprouts and chives

Ingredients: 250 grams of mung bean sprouts, 1 small handful of amaranth, 1 handful of vermicelli, appropriate amount of salt and oil, 1 piece of sauce, 2 cloves of garlic, 1 tea of ??MSG spoon and a small amount of white vinegar

Instructions:

1. First put the vermicelli in a bowl, pour in boiling water, use chopsticks to spread the vermicelli, scald the vermicelli until soft, then pour in Soak the vermicelli in appropriate cold water for more than 1 hour until the vermicelli is no longer hard.

2. When the time is up, pick up the vermicelli and drain the water. Pour in 1 tablespoon of hot pot cold oil or cooking oil, then pour in 1 tablespoon of light soy sauce and stir until the vermicelli is cooked. When stir-frying, they won't stick to each other, stick together, and won't stick to the pan. This is also a little trick for stir-frying vermicelli.

3. Wash the mung bean sprouts, remove the soybean oil skin, and drain the water. The water should be drained cleanly.

4. Remove the yellow leaves from the amaranth, wash them, and then cut the mung bean sprouts into inch sections.

5. Heat the oil in the pot, add minced ginger, sauté garlic until fragrant, then add mung bean sprouts and stir-fry until red, pour in a small amount of white vinegar, stir-fry the mung bean sprouts until they are raw, be careful when frying the bean sprouts. Stir-fry quickly in a cold pot to reduce the damage of vitamin C. Mung bean sprouts are cold in nature. When cooking, add a little ginger slices to neutralize the coldness. Adding a little vinegar when frying mung bean sprouts can not only prevent the loss of vitamin B21, but also improve the effect of weight loss.

6. Add vermicelli, amaranth segments, salt, MSG, stir-fry quickly, stir-fry the leeks until slightly loose, turn off the heat, take it out and serve on a plate. Egg lettuce

Food: 2 lettuce stalks, 2 duck egg yolks

Condiments needed: 1g salt, 1g MSG, 4g white sugar

Production process:

1. Cut off the fibrous roots of lettuce, remove the yellow and yellow leaves, and clean them. Cut into uniform strips, it is best to cut with the root, so that it will be crisper and less messy. Put the salted duck eggs in the microwave and heat for about three minutes, then take them out and chop them into pieces.

2. Heat the pot, add a little more cooking oil, add the lettuce and stir-fry until raw, remove and control the oil and replenish the water. If conditions permit, you can pour oil. The oil temperature should be 60% hot.

3. Take out the pan again, add a small amount of oil, add duck egg yolk and stir-fry until foamy, add lettuce and stir-fry evenly, add a small amount of salt, monosodium glutamate and white sugar to prepare, mix well. It’s ready to be cooked.