Because the leaves of bean sprouts are tender and tender, they should be fried quickly.

Sister Mai Limin, a Hong Kong gourmet, also wrote an article to teach her the recipe for frying bean sprouts. She wrote: "The secret of frying bean sprouts or bean embryos is a fast word, and it is urgent. If you do it right, it takes only 4 minutes to fry the bean embryo from beginning to end. "

The actual practice is: after the wok of Zhong Da University is heated, the next spoonful of oil, ginger slices and salt is quickly stirred with a spatula, so that the hot oil is evenly spread on the surface of the wok, then bean sprouts or bean embryos are put into the wok, and a pair of chopsticks are used to stir fry with the spatula, so that the leaves are evenly covered with grease. At this time, you can adjust the firepower to the maximum and continue cooking.

When the leaves are half soft, pull them out, dig a hole in the middle, add a teaspoon of oil and garlic, stir the leaves and garlic evenly within 10 second, then spray a little Huadiao wine or Shaoxing wine (called "_ wine" in Cantonese), and finally add ginger juice and sugar. Stir for 20 seconds and then take out the pot.

If the time and temperature of the above process are correctly mastered, the bean sprouts or bean embryos served at last should be dry, fragrant and tender, without too much juice, and the aroma of wine and leafy vegetables complement each other.