In the hot summer to a plate of sauteed mung bean sprouts, it is really cooling. The mung bean sprouts are a great way to add a touch of rustic style to the summer table.

1, celery mung bean sprouts mixed dried

Materials: celery, mung bean sprouts, dried spices, carrots, ginger slices, garlic cloves, peppercorns, dried red pepper, salt, oil

Steps:

(1) celery section cut into thin strips;

(2) mung bean sprouts pinch off the root, washed with clean water;

(3) the pot into the amount of water, boiled over high heat. (3) Put enough water in the pot and boil over high heat;

(4) Put in the washed mung bean sprouts and blanch over high heat for 1 minute;

(5) Then put in the celery strips and continue to blanch over high heat for 1 minute;

(6) Wash carrots, peel them, and then cut them into thin strips;

(7) Put the carrot strips into the pot and mix them with chopsticks;

(8) Fish out the vegetables, and then cut them into thin strips. Immediately rinse with cool water to cool down;

(9) put the cooled vegetables into a clean and waterless deep bowl;

(10) rinse the dried spices with water, and cut them into thin strips with a vegetable cutter;

(11) arrange the cut strips of dried spices on top of the vegetables put into the bowl;

(12) put the garlic and ginger slices into 1 small bowl, sprinkle a little bit of salt into them, and mash them into puree with a rolling pin and pound them into mud;

(13) put the mashed garlic and ginger into the bowl on top of the dried vegetables;

(14) according to the taste of each person, sprinkle an appropriate amount of salt evenly on the vegetables;

(15) take a clean and waterless spoon, pour in an appropriate amount of cooking oil, add a few peppercorns and dried red chili pepper segments;

(16) turn on the fire, turn the flame to the smallest, and put the small pepper into the bowl. The fire is set to the minimum, put the small spoon on top of the fire, fry until the peppercorns and dried chili peppers become colorful and fragrant, turn off the fire

(17) pick up the impurities, splash the fried spicy oil on the ginger-garlic puree;

(18) use chopsticks to mix the ingredients evenly can be.

2, Korean bean sprout soup

Ingredients: mung bean sprouts, beef bone broth, scallions, garlic puree, soy sauce, salt, pepper

Steps:

(1) Wash mung bean sprouts to remove the roots and drain;

(2) put beef bone broth in a casserole;

(3) put bean sprouts in beef bone broth;

(4) Add garlic paste and soy sauce and boil once;

(5) Cook soybean sprouts, add salt and pepper to taste after the soup is flavored, and add green onion and boil once or twice more.

3, cold bean sprouts

Materials: mung bean sprouts, sugar, vinegar, red pepper, scallions, salt, pepper, cooking oil

Steps:

(1) chili pepper washed and chopped; scallions washed and diced;

(2) mung bean sprouts rinsed with water;

(3) pot with a moderate amount of water, boiling;

(4) bean sprouts poured into the boiling water, immediately turn off the heat;

(5) bean sprouts in the boiling water, stirring, so that it is evenly heated, scalding bean sprouts time 10 seconds can be. Both maintain the moisture of the bean sprouts, taste and crisp, but also remove the surface of the bean sprouts bacterial residue;

(6) bean sprouts from the pot, rinsed with water, so that the bean sprouts more crisp; will be over the cool water after the bean sprouts, drained of water;

(7) put a spoonful of aged vinegar cool;

(8) and then add a spoonful of sugar, sugar: vinegar = 1:1, which is also the The secret of making bean sprouts delicious;

(9) add the right amount of salt for seasoning;

(10) then pour in the chopped green onions and chili peppers, don't stir at this time;

(11) heat the pot, add a little oil, put in a few peppercorns;

(12) the peppercorns frying out of the flavor, the hot oil will be poured on the green onions and chili peppers, along with the crisp pouring of the sound of the oil, the seasoning of the previous The aroma is further stimulated. Stir the bean sprouts with the seasoning, and serve on the table to enjoy.