500g soybean sprouts, 3g refined salt, 10g chili oil, 1g ginger juice, 30g fine soy sauce, 1.5g pepper oil, 10g sesame oil, 2g green onions, fragrant Vinegar? 25g, MSG 1g
Steps
1. Wash the fresh soybean sprouts and remove the roots. Put the bean sprouts in a pot of boiling water and cook for about 1 minute. When the bean sprouts are just cooked, pick them up, let them cool, add refined salt, mix well and put them into a large plate. Top with soy sauce, chili oil, sesame oil, monosodium glutamate, ginger slices, and pepper oil. Mix the seasoning, sprinkle with chopped green onions, and remove the balsamic vinegar when serving.
2. Cold soybean sprouts should be eaten cold. Put this dish in the refrigerator and freeze it before eating. It will taste better.
Craft Tips
1. Do not add vinegar too early, otherwise the bean sprouts will turn yellow.
2. When cooking soybean sprouts, the time should not be too long, otherwise they will collapse easily and not be crispy.
3. If you like spicy and sour food, just add an appropriate amount of vinegar, not too much.
1. First blanch the bean sprouts in water, then add salt, beef powder, balsamic vinegar, pepper oil and coriander to marinate them
2. Pour a small amount of sesame oil into the pot and cook Heat it up, add chili peppers, and lightly fry until fragrant?
3. Pour oil into it, mix well, and it’s a very simple side dish
Mung bean sprouts 200 grams, 1 spoon of sugar, 1 spoon of mature vinegar, 6 red peppers, appropriate amounts of chives, salt, pepper, and cooking oil
Method
1. Wash and chop the peppers; Wash and dice the green onions.
2. Rinse the mung bean sprouts with clean water.
3. Add appropriate amount of water to the pot and bring to a boil.
2 pounds of soybean sprouts
Shredded carrots, shredded green onions, shredded coriander
Sliced ??green onions, cooked sesame seeds
Shredded onions, 3 ginger slices
30 peppercorns
Aniseed? 2
Chili flakes (or chili noodles)
Salt, sugar, white vinegar
Sesame oil, minced garlic, MSG
Method
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1
Soak the raw materials in light salt water Wash thoroughly, about 10 minutes. 2
Put the soybean sprouts into boiling water and blanch them. After the water boils again for 2 minutes, take them out and soak them in cold water. (I take a shower and put the soybean sprouts in the refrigerator directly). 3
Prepare green onions, onions, ginger, star anise, and Sichuan peppercorns. 4
Slice coriander, carrots, ginger and green onions and set aside. 5
Use a small amount of cold oil and mix the chili flakes evenly (you can reduce the oil to a boil and let it cool before adding a small amount). 6
Put oil in a pot, heat it up, add onions, ginger, shredded onions, peppercorns, and aniseed and stir-fry until fragrant and slightly burnt. 7
Pour the fried oil into the mixed chili flakes; (you can use a strainer to filter out the residue). 8
Put the soybean sprouts into shredded carrots, coriander, and green onions, add appropriate seasonings (salt, sugar, white vinegar, cooking wine, sesame oil, minced garlic, monosodium glutamate, cooked sesame seeds), and homemade cooking oil ( appropriate amount) and mix well.