Ingredients: 200g soybean sprouts, 2 shallots, 200g tofu, soy sauce 1 spoon, cooking wine 1 spoon, 3 dried peppers, oyster sauce 1 spoon, 5g star anise, rock sugar 1 small pieces, 3 slices of ginger, 3 cloves of garlic, and soy sauce.

Specific practices

1. Pick and wash the soybean sprouts for later use.

2. Add a little oil to the pot, add tofu and stir fry, add onion, ginger, rock sugar, dried Chili, garlic and star anise and stir fry until fragrant.

3. Cook a proper amount of cooking wine, add a proper amount of soy sauce and stir-fry until the color is the highest, then add a proper amount of soy sauce and stir-fry evenly.

4. Add the processed soybean sprouts, stir fry for a while, add a little water to boil, cover and simmer for about 45-60 minutes.

5. Turn the fire to collect thick soup.

Celery mixed with mung bean sprouts

material

Mung bean sprouts; Celery; Chopped green onion; Coriander (optional); Soy sauce, sugar, salt, vinegar, garlic powder, pepper; Sesame oil.

working methods

After picking celery, soak it in salt water for 20 minutes, and then wash it with clear water. Pass the cold water again.

Select onion and coriander, soak them in salt water for 20 minutes, and wash them with clear water. Chop up for later use.

Boil water, blanch the mung bean sprouts, scoop up and drain, and let cool.

Find a bigger pot, put bean sprouts and celery, add salt, sugar, coriander and onion. Add raw garlic foam, pepper, vinegar and soy sauce. Drop some sesame oil.

Just stir it evenly.