practice?
1. Heat oil in the pot and sauté the shredded ginger until fragrant, then pour in the washed mung bean sprouts;
2. Add vinegar quickly (to keep the dishes crispy);
3. Stir-fry for about 3 minutes and add shredded red pepper;
4. Add appropriate amount of oil-soaked chili seasoning according to personal acceptance, stir-fry evenly, and season with salt, sugar, and chicken powder.
Mung bean sprouts, green peppers, dried chili peppers, garlic cloves, chopped green onions
Accessories: salt, thirteen spices, rice vinegar, chicken essence, Sichuan peppercorns
practice
1. Remove the roots of the mung bean sprouts and wash them (I was lazy and didn’t remove the roots this time), cut the green peppers into shreds, chop the green onions, flatten the garlic cloves and cut them into small pieces, and break the dried chili peppers in the middle.
2. Pour oil into the pot, add Sichuan peppercorns, slowly force out the aroma of Sichuan peppercorns over low heat, and remove when the Sichuan peppercorns are about to become mushy.
3. Add dried chili peppers to the pot, stir-fry until spicy, add chopped green onion, half of the garlic, and green pepper shreds, turn to high heat and stir-fry until fragrant, add bean sprouts and stir-fry. ?
4. After stir-frying for a few times, add a little thirteen spices, add salt, pour in a little light soy sauce, stir-fry evenly, and stir-fry until water comes out, or if the pot is very dry, add an appropriate amount of water. When the bean sprouts are almost cooked, pour in some light soy sauce. Pour in the rice vinegar, add the remaining garlic and chicken essence, stir-fry evenly, and remove from the pan when the bean sprouts are cooked. The bean sprouts are ready when they are cooked, don't fry them too hard and they will become crispy.
One sauerkraut, 500g bean sprouts, one red and green pickled pepper (if you like spicy, add more)
Ingredients minced garlic, vinegar, oyster sauce, cooking oil, chicken essence
practice?
First heat the pan and pour some oil, add minced garlic and chopped pickled peppers and fry them until the flavor develops, then add the bean sprouts. Add some vinegar at this time, so that the fried bean sprouts will have a crispy taste. After the bean sprouts are soft, Then put the shredded sauerkraut into the pot and stir-fry together. At this time, add some oyster sauce and stir-fry until the flavor becomes fragrant. Just add some chicken essence. There is no need to add salt to this dish because sauerkraut itself is very salty.
A bag of bean sprouts and a small red pepper.
Sauce: mature vinegar, light soy sauce, chicken powder, salt, Laoganma red oil black bean chili, sesame oil, a little sugar.
Process? 1, blanch the bean sprouts in water. (Add a few drops of oil to the water)
2. Remove, rinse with cold water, drain and set aside.
3. Cut small red pepper into sections.
4. Mix light soy sauce, mature vinegar, Laoganma red oil black bean pepper, salt, chicken powder, sesame oil and a little sugar to make a sauce.
5. Stir the red pepper, bean sprouts, and sauce evenly.
bean sprouts
Three leeks
Spicy oil a drop
Laoganma a small spoonful
a little salt
practice
1. Wash bean sprouts
2. Pour oil into a hot pan. When the oil is 80% hot, add bean sprouts and three leeks and stir-fry until the bean sprouts are soft.
3. Pour a small amount of water without covering the pot, then stir-fry, add a drop of spicy oil, a small spoonful of Laoganma, stir-fry evenly, then add a little salt and serve.