Today we share a home-cooked small fried dishes "mung bean sprouts fried shredded meat" practice, mung bean sprouts, that is, mung bean buds. Mung beans in the germination process, vitamin C will increase a lot, and part of the protein will be broken down into a variety of amino acids that people need, can reach seven times the original content of mung beans, so the mung bean sprouts nutritional value is greater than the mung beans. Mung bean sprouts are the cheapest and most nutritious of the sprouts, and mung bean sprouts are also one of the foods that natural edibles are prized for. The following is a detailed sharing of the practice, like friends to learn it.
Mung bean sprouts fried shredded pork
1. First we prepare a small piece of pork, cut into thick slices and then cut into shredded pork, scallions cut into scallion flowers, ginger cut into julienne strips, millet pepper cut into circles, and then prepare 200 grams of mung bean sprouts, put into the clean water to scrub clean.
2. After all the ingredients are ready, we began to cook, frying shredded meat, we have to slip the pan to avoid sticking to the pan, slip the pan, hot pan and cool oil into the shredded meat, stir-fry for about a minute to stir-fry the water inside the shredded meat, stir-fry white fried incense after the onion, ginger, and millet peppers, open a small fire stir-fry flavor, add a little bit of old pumping to enhance the color, oyster sauce 5 grams of freshness, the color of the stir-fry uniformly.
3. Then add 2 grams of salt, 1 gram of chicken powder, a little sugar to refresh, 1 gram of five-spice powder, stir-fry shredded meat to taste, and then pour into the mung bean sprouts, add 10 grams of soy sauce, turn on the heat and stir-fry for 30 seconds, bean sprouts after the break to make up for the taste once more, add 1 gram of salt, 1 gram of chicken powder, five-spice powder, 1 gram, hooked into the water starch, so that the seasoning better adsorption on the surface of the bean sprouts, quickly upside down after turning the pan evenly to Plate.
Technical points:
The mung bean sprouts water is relatively large, must be cut off after the salt, and high-fire stir-fry, quickly out of the pot, so as to avoid a lot of water, affecting the taste and appearance.