Three shredded leeks, bean sprouts and dried bean curd. The reason why bean sprouts are copied in advance is to avoid water, which is also a matter of practice habits, or it may be considered that cooking is slow. Let's see how this dish is cooked.

Fried bean sprouts with dried bean curd and leek;

Ingredients: dried bean curd, leek and bean sprouts.

Seasoning: salt, sugar, rice vinegar, cooking oil.

1. Remove the head and tail of mung bean sprouts first, and then clean them for later use.

Fried bean sprouts in restaurants are made by pinching off roots and leaves. When we fry mung bean sprouts at home, few people pinch off their heads and tails before cooking. Go to the restaurant and ask the chef to know that the head and tail of mung bean sprouts have a slightly bitter taste, which makes them taste better and the dishes are more valuable.

2. Take a piece of dried bean curd, cut it into strips, put it in a bowl, and then soak it in appropriate amount of boiling water for later use. Adding bubbles can remove the beany smell of dried tofu; After washing the other leek, cut off the part of the root that touches the soil, and then cut it into 2~3 cm long sections for later use.

3. Add oil to the pot. When the oil temperature is 50% hot, add dried chili shreds, stir-fry until fragrant, pour in mung bean sprouts, stir-fry for a while, pour in a little rice vinegar along the edge of the pot, stir-fry evenly, then pour in dried bean curd strips, stir-fry evenly again, add a spoonful of salt, a spoonful of sugar and a proper amount of delicious seasoning, stir-fry until the seasoning is even, then add leeks, continue to stir-fry over high fire for 30 seconds, and take out of the pot.