Mung bean sprouts are common sprouts, which are also called "living vegetables". Sprouts are edible "sprouts" cultivated from seeds of various cereals, beans and trees, and belong to "living vegetables". Mung bean sprouts, that is, the sprouts of mung beans, will increase a lot of vitamin C during the germination process, and some protein will be decomposed into amino acids needed by various people, which can reach seven times the original content of mung beans. Therefore, the nutritional value of mung bean sprouts is greater than that of mung beans, and mung beans also have the function of clearing heat.

How to cook mung bean sprouts well? Many times, when we cook, we fry them with shredded pork. In fact, the mung bean sprouts are more delicious when fried. I will teach you how to cook them with this combination. Stir-fried three shreds is a home-cooked dish in Northeast China. Three silk refers to dried bean curd silk, mung bean sprouts and leeks. This dish is a home-cooked dish that many people like to eat. Stir-fried mung bean sprouts taste crisp, leeks taste fragrant, and dried tofu is very delicious. Moreover, it is economical and practical. When these three ingredients are fried together, a very unique fragrance can be fried. It is light and refreshing, and it is suitable for eating in winter without getting angry. This dish is also very delicious when used for burritos. Here's how to share it:

The materials needed for home-cooked stir-frying of three shreds are: 3g of mung bean sprouts, 2 pieces of dried tofu, 1 handful of leek, proper amount of oil and salt, 1 slice of ginger, 2 cloves of garlic and 1 teaspoon of chicken essence.

Steps:

1. Prepare the required materials, remove the skin of mung bean sprouts and wash them, and remove the old leaves of leek.

2. cut the leek into inches, and cut the dried tofu into shredded leek leaves. Chop ginger and slice garlic.

3. add water to the pot and boil it, then add the dried tofu and blanch it. After boiling, cook it for 1-2 minutes. Take out the dried tofu and drain the water for later use. The blanched dried tofu can remove the beany smell, soften the dried tofu and make it taste better.

4. add oil to the pan, heat it, put it in Jiang Mo, saute the garlic slices until fragrant, then add the mung bean sprouts and stir-fry them until they are cut off. When frying bean sprouts, stir-fry them quickly, so that vitamin C is less damaged. Mung bean sprouts are cold, so cooking should be accompanied by a little ginger to neutralize its coldness.

5. Add dried shredded tofu and stir-fry evenly.

6. Add leek, salt and chicken essence, stir-fry quickly and evenly over high fire, turn off the fire, and serve out.

tip: blanching dried tofu can remove the beany smell, soften dried tofu and make it taste better. When this dish is fried, it should be fried quickly with high fire to keep the crispy taste of mung bean sprouts and leeks. When cooking, you should not have too much oil and salt. Try to keep its light taste and refreshing characteristics.