Stir-fried mung bean sprouts with leeks

Belong to gourmet

Characteristics of Zhejiang cuisine

Tender and crisp.

Cooking materials, such as chicken, duck, goose, cow, sheep, horse, rabbit, pig, fish, shrimp, vegetables, eggplant, melon, eggs, beans and so on.

Bigger ... raw materials

400g of mung bean sprouts, 0g of leek100g, 50g of vegetable oil, 6g of refined salt and a little onion and ginger.

manufacturing process

1. Pinch off both ends of bean sprouts, wash with cold water, and remove to control moisture. Wash leeks and cut into 3 cm long sections. Shred onion and ginger.

2. Put the pot on the fire, add oil and heat it, then stir-fry the bean sprouts for a few times, then pour in the leeks and add salt to stir-fry for a few times. Sauté ed mung bean sprouts with mushrooms: main ingredients: 375g of mushrooms (fresh mushrooms), 250g of mung bean sprouts; seasoning: 7g of ginger juice, 2g of soy sauce 15g, 2g of sesame oil, 2g of pepper, 3g of salt, 4g of sugar, 20g of starch (peas) 15g and salad oil. Sauté ed mung bean sprouts with mushrooms Features: silvery white. Stir-fried mung bean sprouts with mushrooms: 1. Wash and slice ginger, keep one slice, and cut the rest into shredded ginger; Mixing starch with water to form wet starch; Rooting mung bean sprouts, washing, and draining; Wash the mushrooms, cut the cross on the back of the mushrooms, put them in a boiling water pot, add ginger slices and cook for 5 minutes, take them out, rinse them with water and dry them. 2. Put oil 10g on high fire, add fresh mushrooms and stir-fry dry water, add white soy sauce, appropriate amount of sugar, a little salt, a little sesame oil and a little pepper, cook for about five minutes, and then scoop up a colander to drain the juice. 3. Put oil 10g on the fire, add shredded ginger and stir-fry until it is nearly cooked, stir-fry fresh mushrooms evenly, and thicken the remaining sesame oil, pepper, salt, sugar and wet starch. Stir-fried mung bean sprouts with three shreds: mung bean sprouts, thousand slices, carrots, fungus, red pepper and ginger.

Seasoning: salad oil, salt, sugar, chicken essence, vinegar.

Summer is light and delicious.

Mung bean sprouts practice:

1. Rooted mung bean sprouts, washed and blanched with boiling water.

2. Wash thousands of sheets, shred them and rinse them with boiling water.

3. Wash and shred carrots, fungus, red peppers and ginger.

4. Put oil in the wok, add shredded carrots, shredded fungus, shredded red peppers and shredded ginger, stir-fry until cooked, and turn off the fire to cool.

5. Add mung bean sprouts and shredded pork, and season with salt, sugar, vinegar and chicken essence.