Ingredients: 500 grams of mung bean sprouts, 100 grams of kohlrabi, appropriate amounts of peanut oil, monosodium glutamate, pepper, and white soy sauce,

Method: Chop the bean sprouts off the head and tail, and tie them with thread in the middle. Place in a basin. The kohlrabi must be peeled, cut into thin slices and shredded. After the oil is boiling, gently add the bean sprouts and stir-fry three times with a spatula to remove the strings and prevent them from being scattered. Cover the basin with your left hand. Turn the pot with your right hand and remove a little MSG and pepper. Then put the shredded kohlrabi into the wok and heat it, shovel it on the bean sprouts to make the black and white distinct, pour two tablespoons of white soy sauce on all sides, and then serve it. Guests can stir it in by themselves when eating.

Stir-fried shredded pork with mung bean sprouts

Method: 1. Remove the roots from the mung bean sprouts, wash them and remove the moisture.

2. Cut the pork into shreds.

3. Put oil in the pot, heat it up, add shredded pork and stir-fry, then add soy sauce, cooking wine, and sugar and stir-fry evenly. When the shredded meat is slightly rolled, serve it out.

4. Take another pot, put oil in the pot, heat it up, add refined salt first, then pour in the mung bean sprouts. When the bean sprouts are fried until half-cooked, add the shredded pork and stir-fry until the bean sprouts are cooked, then take it out of the pot.

Soy Mung Bean Sprouts

Ingredients: Mung bean sprouts, dried chili peppers, Sichuan peppercorns, salt, monosodium glutamate, sugar, vinegar.

Method: 1. Blanch the mung bean sprouts in boiling water, then put them into cold water, drain and set aside; 2. After the oil is boiled, add dried chili peppers and Sichuan peppercorns to the pot, then pour into the mung bean sprouts. Add salt, MSG, sugar and vinegar and mix well.

Cold mung bean sprouts

Two kilograms of mung bean sprouts, two kilograms of cucumber, five qian of refined salt, two qian of shredded green onion, two qian of shredded ginger, 5 qian of vinegar, and one qian of sesame oil.

Method:

1. Remove the impurities from the mung bean sprouts, wash them, blanch them in a pot of boiling water (be careful not to over-blanch them until soft), take them out and remove the water; [Gourmet China ]

2. Wash the cucumber and cut it into slices with a straight knife, then cut into thin strips, sprinkle with refined salt, add shredded green onions and ginger, mix well, and finally pour vinegar and sesame oil on the plate. For example, add soaked shredded dried bean curd and vermicelli and mix into three shredded mung bean sprouts.