Soybean sprouts contain a certain amount of water, which will be dehydrated during blanching, which will make the taste too soft and rotten. Direct frying can keep the fresh and tender taste of bean sprouts and make them more crisp and delicious. During blanching, water-soluble vitamins and minerals in bean sprouts will be lost with water. Direct frying without blanching preserves the nutrients to the maximum extent, and the dishes are more nutritious.