When it comes to stir-fried mung bean sprouts, people who have stir-fried this dish know that it is especially easy to get water when stir-fried mung bean sprouts, which leads to stir-fried mung bean sprouts become boiled mung bean sprouts, and the mung bean sprouts will also be soft, and it is not delicious at all. So, how can you fry mung bean sprouts that are crisp and flavorful? Today we come to share the practice and skills of stir-fry mung bean sprouts.

The first step: buy back the mung bean sprouts into the water to soak, rinse once in lightly salted water for half an hour, and then rinse with water, take out the drained water, loaded into the plate standby.

Tips: the mung bean sprouts into the salt water soaked in the main purpose is to remove the harmful substances in the mung bean sprouts, nowadays a lot of unscrupulous merchants often in the mung bean sprouts to add chemicals, a little inattentive to the trick, so more than one cleaning is still a good thing.

The second step: scallions cut into scallions, garlic made of garlic paste. Soy sauce, vinegar, salt, sugar, chicken essence, oyster sauce and other seasonings ready, set aside.

Step 3: Take another small bowl and add a small spoon of soy sauce, a small spoon of vinegar, a small spoon of sugar, half a small spoon of salt, a small spoon of oyster sauce in a small bowl. Stir well to make the dressing sauce.

Step 4: Start a wok, heat the wok and cool the oil, add chopped green onion and half of the garlic paste and stir-fry to get the flavor, then add the drained mung bean sprouts to the wok and stir-fry. Note: Stir fry mung bean sprouts to the fire to high heat, quickly stir fry half a minute or so will be ready to add the seasoning sauce to the pot, continue to stir fry evenly. Before leaving the pan and then add the rest of the garlic, stir-fry garlic flavor out, a delicious and delicious stir-fried mung bean sprouts are ready.

How? Stir-fried mung bean sprouts is very simple to do, right? Finally, we summarize the mung bean sprouts stir-fried a few points: we must remember to stir-fry mung bean sprouts do not directly under the pan fried, directly under the pan fried on the wrong. Because mung bean sprouts love water, if directly under the pan fried, then fried mung bean sprouts will be soft, not at all flavorful.

When frying mung bean sprouts we must master the skills of frying mung bean sprouts, that is, the control of fire. Mung bean sprouts must be stir-fried over high heat, high-flame stir-fry in order to let the mung bean sprouts quickly born, mung bean sprouts are not easy to get out of the water, stir-fried mung bean sprouts and crispy and tender, super tasty.

Additionally, when frying mung bean sprouts garlic paste is best to add two times, the first time to fry the garlic flavor after adding mung bean sprouts, before leaving the pot and then add the rest of the other half of the garlic paste into the pot, so that fried mung bean sprouts garlic flavor is heavier, of course, more delicious.

There are a lot of people fried mung bean sprouts, in order to remove the mung bean sprouts of the bean flavor deliberately blanched mung bean sprouts, this practice is wrong, mung bean sprouts blanched will become soft, not delicious.