The other is fried in the restaurant, it is best to fry directly. Stir frying time to fire, almost cooked in the seasoning and vinegar, out of the pot hook appropriate amount of starch. It will be able to prevent the fried bean sprouts out of the soup. Then into the mung bean sprouts stir-fried over high heat, dripping a little rice vinegar, mung bean sprouts stir-fried to the raw, to teach you a tip: mung bean sprouts cold, cooking with a little bit of ginger is appropriate, and its coldness. When you add a little vinegar to the mung bean sprouts, you can prevent the loss of vitamin B1, but also let the mung bean sprouts remain crisp.

Bean sprouts are rich in vitamin C, which has the effect of removing the accumulation of cholesterol and fat in the walls of blood vessels and preventing cardiovascular disease; mung bean sprouts also contain riboflavin on mouth ulcers also have a certain role in relieving. Can reach 7 times the original content of mung beans. Mung bean sprouts also have a high medicinal value, Chinese medicine believes that: mung bean sprouts cool taste sweet, can clear summer heat, solve all the poison, tonifying the kidney, diuretic, swelling, lowering blood lipids and soften blood vessels.

The first element of this practice is fast, followed by bean sprouts in the pot before the seasoning, especially salt should never be put too early! Otherwise, in the process of stir-frying, bean sprouts absorb the salt will easily be out of water! But in the fried bean sprouts often out of a lot of soup, and the taste is not particularly crisp. To get the real answer you have to experiment with it yourself. In order to solve this problem, directly to the market to buy two pounds of soybean sprouts and two pounds of mung bean sprouts. Experiment with each of the four methods.

But in the fried bean sprouts often out of a lot of soup, and the taste is not particularly crisp. To get the real answer must personally hands-on experiment. In order to solve this problem, directly to the market to buy two pounds of soybean sprouts and two pounds of mung bean sprouts. Experiment with four methods one by one. Stir-fried bean sprouts out of the mouth is good by two factors, one is the fire and the other is time. Fire to, and fried time should not be too long, it is best to control in half a minute or less, then this out of the taste is very crisp.

Then turn up the heat, put the ready bean sprouts in the pot, stir-fry over high heat for about 10 seconds. Season with a little sugar and pepper, then drizzle in the white vinegar along the sides of the pan, then continue to stir-fry over high heat for about 10 seconds. Finally sprinkle in salt, monosodium glutamate or oyster sauce .