People know that soybean sprouts are not easy to mature, often need to be stewed, stewed and fried is a clear difference. Stewed for a long time, and there will be a certain amount of soup, for example, such as the familiar soybean sprouts stewed pork ribs. Let's talk about stir-frying. Stir-frying is the use of oil as the main conductor to heat small ingredients to maturity in a relatively short period of time over a medium-high flame, and to flavor the dish. The requirement for stir-frying is that it should be done quickly and in a short period of time.

Let's take a look at soybean sprouts: soybean sprouts are made from soybeans, soybean flaps are large, hard, thick rhizomes, and mung bean sprouts are different, mung bean sprouts are cooked by stir-frying in a hot pan, but soybean sprouts need a long time to mature. If not cooked, soybean sprouts have a certain toxicity, the Internet rumor that it contains saponin and hemoglobin, eating will be uncomfortable, although I did not see the official confirmation of soybean sprouts in the end there is no toxin, but I know that the soybean sprouts not cooked soybean flavor is very large, difficult to swallow.

So back to the topic, if you use the "fried" cooking technique to make meat fried soybean sprouts, soybean sprouts need to blanch? My answer is: soybean sprouts definitely need to blanch, there are two reasons:

1. shorten the "fried" time: soybean sprouts blanched, almost ripe, hot pan frying cooked meat add soy sauce seasoning and then poured into the soybean sprouts, a simple seasoning stir-fry can be out of the pan.

2. Remove the smell of beans: soybean sprouts come with the smell of beans, even if the blanching blanching is not cooked soy flavor still exists, only really cooked cooked through, the smell of beans to disappear.

Note: soybean sprouts blanching is very simple, cool water in the pot, the water did not exceed the soybean sprouts, high heat boiling about three minutes to cook mature, pour out the water can be drained to fry.

See here partners must ask, soybean sprouts with water stewed after the dry juice, is not the meat fried soybean sprouts, and do not need to blanch ah, the chef here to explain, if this operation is not "fried" in the category, it should be called "burn! "

In the hotel, if you do meat fried soybean sprouts, chefs are generally soybean sprouts in advance to use

Pulling the oil ripe way, not blanching.

Because soybean sprouts like oil, pulling the oil after the finished product is more fragrant, and the oil temperature heat transfer faster, soybean sprouts can also be more quickly mature. The following share a hotel version of the meat fried soybean sprouts practice, I hope the subject reference.

1. market soybean sprouts bought a lot of skin, try to remove clean when washing, or easy to contaminate the oil.

2. soybean sprouts like oil, the best choice of shredded pork, pure lean shredded meat taste more firewood.

3. soybean sprouts after pulling the oil in order to avoid the finished product is too much oil, to be put into the hot water again to rinse.

4. leeks to be the last to put, turn out the fragrance can be, do not fry too long, the color is black.

5. Family consumption can be appropriate to put some sweet potato vermicelli to absorb the soup at the end, there is no need to thicken.

The above is about "meat fried soybean sprouts" all the answers, I hope to give small partners have a reference role, the inadequacy of a family of words are welcome to leave a comment correction.