Vinegared bean sprouts home cooking

300 grams of mung bean sprouts, 10 peppercorns, 40 grams of vinegar, 5 grams of sugar, monosodium glutamate, shredded green onion, wet starch, refined salt, salad oil, each appropriate amount.

① Bean sprouts pinch off the two heads washed, with boiling water quickly blanch, fish out in cool water, soak, fish out, the water dry standby.

② frying pan on the fire, into the salad oil is hot, the pepper will be fried, remove the pepper, put onion stir-fry pot, into the bean sprouts, add salt, sugar, vinegar, monosodium glutamate stir-fry a few times, thickened with wet cornstarch that is.

Mung bean sprouts 300 grams. Pepper 2 grams vinegar 40 grams sugar 5 grams monosodium glutamate 1 gram starch (corn) 5 grams salt 3 grams salad oil 25 grams.

Features Crisp, tender, refreshing, light?

1, the bean sprouts pinch off the two heads washed;

2, bean sprouts with boiling water quickly blanch, fish out in cool water, soak, fish out, the water control dry standby;

3, frying pan on the fire, into the salad oil is hot, will be fried pepper burnt, remove the pepper;

4, put onion chili pot, into the bean sprouts, add salt, sugar, vinegar, MSG upside down a few stir-fried, and then thickened with wet starch. The wet starch thickening is ready.

15g oil 2g salt 4 dry chili 1g chicken 30g vinegar 20g wine 15g green onion

Method of production

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1 bean sprouts picked up

2 blanch

3 fished out and drained

4 dry chili washed and cut into sections

5 pot of oil in a large fire to 40% of the heat into the Dried chili peppers

6Pour in chopped green onion and stir fry

7Put in bean sprouts and stir fry

8Cook in vinegar

9Cook in cooking wine