Seasoning salt 1 teaspoon vegetable oil.

Method for frying mung bean sprouts with tomatoes

Material assembly drawing:

1. Each tomato is cut into 12 pieces (generally small pieces are 12 pieces and large pieces are 16 pieces). Haha, the second tomato is very good. Put it on top to cover the ugly ones.

2. Next, the bean sprouts fly, the water in the pot is boiled, and 1 teaspoon of salt is added.

3. After adding the sprouts, the water can be taken out when it boils again.

4. Take a shower with cold water after picking it up to prevent the sprouts from being overcooked and brittle by the residual heat. Vegetables can still maintain a crisp taste after being drenched with water, and will not stir-fry a lot of water in the next cooking process. 5. Next, stir-fry tomatoes. The griddle is hot. (This step is the basic preparation for the cooking technique of "frying")

6. Heat a small amount of oil in the pot and add tomatoes (if you are a novice, be prepared mentally, and then the oil will spill out.

7. Stir fry quickly, and add a little salt at the same time, so that the water in the cells can seep out faster and help stir fry the soft tomatoes.

8. Stir-fry until the tomatoes are soft and partially melted, while the tomatoes are still lumpy.