Take Jamlom olive oil from the pot, heat it for 45 minutes, add dried red pepper, stir-fry it with low fire, pour it into a big bowl, add a few drops of sesame oil, and stir well to get protein contained in bean sprouts, which can be decomposed into free amino acids easily absorbed by human body and other nutrients. It is found that bean sprouts contain protein, carbohydrates, vitamins and cellulose, which is safe and slimming. Mung bean sprouts contain a variety of vitamins, and regular consumption has a great auxiliary therapeutic effect on people with vitamin B2 deficiency. Fitness people especially admire mung bean sprouts as one of the most suitable vegetables for people who want to lose weight and exercise. At the same time, Chinese medicine believes that mung bean sprouts are cool and sweet, which can not only clear away heat and relieve summer heat, but also dredge meridians and remove all kinds of poisons, and can also make various simple dishes and enrich people's recipes.

It's hot, and it's time to eat cold dishes again! There are many cold dishes. Today, let's talk about one of the most common and cheapest cold dishes-cold bean sprouts. There are many kinds of bean sprouts. We usually use mung bean sprouts and soybean sprouts. Actually, it hasn't changed much Here are two ways to make cold bean sprouts! 300g of bean sprouts, shredded carrots100g, potato vermicelli100g, soaked and cut into15cm long. Put enough water into the pot to boil, blanch the bean sprouts for 3 minutes, wash with clear water, remove and drain, put into the pot, blanch the shredded carrots for 5 minutes, wash with clear water, remove and drain, and pour into the bean sprouts pot. Finally, cook the vermicelli until it is soft, let it cool, drain it, pour it into the bean sprout pot and catch it evenly.

It is best to choose short mung bean sprouts for cold bean sprouts, which tastes good. A friend, a chef in Pucheng, is very good at this. He often watches it and knows how to do it like the back of his hand. If it's bean sprouts, it's delicious with gluten. There are long, medium and small bean sprouts in the market. It is best to select, peel and root before use. Ingredients: 200g of soybean sprouts, half a red pepper, 2 parsley, 2 tbsps of Chili oil, balsamic vinegar 1 tbsps, sugar 1 tbsps, soy sauce 1 tbsps, a little chicken essence, a proper amount of salt and sesame oil.