Wash the mung bean sprouts, remove the roots, blanch them with boiling water, take them out and let them cool, control the water for later use, slice the garlic, take a bowl, add sugar and vinegar to make sweet and sour juice (the ratio can be adjusted according to your own preference), take the pan, add a little oil, add shallots, stir-fry them with low fire, and add pepper to stir-fry them slowly into scallion oil.

Or wash the materials and slice the garlic cloves. If you want to add leek, you can add leek. It looks good and delicious. If you want to add green pepper, cut it into strips. It looks good and delicious. Hot pot, put oil. Saute garlic cloves, add mung bean sprouts and stir fry. Stir-fry for a while and pour vinegar along the side of the pot. If it is too dry, add some water and stir fry. The pot is out. Pay attention to this step, the vinegar should be added along the side of the pot, and it should sizzle. Steaming vinegar into hot pot can make dishes more delicious.

Practice 2: Materials Used

A catty of mung bean sprouts; Two spoonfuls of rice vinegar; A spoonful of sugar; Appropriate amount of salt; A teaspoon of pepper; Two pieces of onion; Two or three cloves of garlic; A little chicken essence

working methods

Wash mung bean sprouts, remove roots, blanch with boiling water, remove and cool, control water for later use, and slice garlic.

Take a bowl, add sugar and vinegar to make sweet and sour juice (the ratio can be adjusted according to your preference).

Take a pot, add a little oil, add the shallots, stir-fry the shallots with low fire, stir-fry the peppers with low fire, and stir-fry them slowly together to make the oil of chopped green onion peppers. Remove the onions and peppers and throw them away.

Add garlic slices, stir-fry bean sprouts, pour in sweet and sour juice, add salt and chicken essence, stir-fry evenly and serve.