Ingredients: soybean sprouts, dried peppers and leeks.

Accessories: dried Zanthoxylum bungeanum, clear water, salt and edible oil.

1. Prepare bean sprouts, leeks and dried peppers, wash the bean sprouts, and cut the leeks and peppers into sections for later use.

2. Put oil in the hot pot. Immediately after putting the oil in the pot, add the right amount of pepper and dried pepper.

3. Dried peppers change color, add bean sprouts, stir fry for one minute, then add a little water and mix well with bean sprouts.

4. Add chopped leeks in advance.

5, stir fry evenly, add the right amount of salt, leek cooked, from the pot to the plate.

Matters needing attention in frying soybean sprouts

1, choose fresh bean sprouts: choose fresh and green bean sprouts. Avoid choosing bean sprouts with yellow or yellow appearance, which may be a sign of aging or stale.

2. Thorough cleaning: Soak soybean sprouts in cold water and gently stir them by hand to help remove impurities and residues on the surface. Then rinse with clear water several times to ensure cleanliness and hygiene.

3. Drain the water: Drain the water after the bean sprouts are washed. You can use a filter screen or a kitchen paper towel to absorb the water.

4, hot pot cold oil: use the usual method when cooking, first heat the pot, then add the right amount of cooking oil, and then add bean sprouts after the oil becomes hot.

5. Stir-fry at high temperature: After adding bean sprouts, stir-fry quickly. Stir-frying at high temperature can quickly lock the freshness and nutrition of bean sprouts.

6, simple seasoning: you can add some salt, garlic, soy sauce and so on. For seasoning. Be careful not to add too much seasoning to avoid masking the original flavor of bean sprouts.

7. Stir-fry: Stir-fry the bean sprouts for not too long, one to two minutes is enough to make the bean sprouts mature and maintain a crisp and tender taste.