Soybean sprouts, also known as golden hooks, are the sprouts of soybean seeds. Green bean sprouts, mung bean sprouts, etc. all belong to the same category. One of the leaders in "natural" and "healthy" food in the world today is bean sprouts, especially the golden "Ruyi Cai" soybean sprouts. Chen Yi, a man of the Ming Dynasty, once wrote a poem praising soybean sprouts: "There is something like this, with ice-like flesh and jade texture. The seeds cannot enter the mud, and the roots cannot support them." .Due to the action of enzymes, more mineral elements (calcium, phosphorus, iron, zinc, etc.) are released during the germination process of beans, which in turn increases the utilization of minerals in the human body.

The protein utilization rate of soybean sprouts is about 10% higher than that of soybeans. During the germination process of soybeans, more nutrients are released, which is easier for the body to absorb. Since it is so nutritious, I will teach you how to make cold soybean sprouts.

Step 1: Cook. Buy 1 kilogram of soybean sprouts from the supermarket and rinse them at home. Then add water to the pot to cover the bean sprouts. When the water boils, add the bean sprouts and cook for five minutes. Remove and rinse with water. Reserve

Step 2: Prepare ingredients. Take out the bean sprouts from the shower and prepare a small basin to control the moisture. Add red pepper shreds, coriander segments, garlic, and blanch the spinach if you want to eat it. You can also put some.

The third step is to mix the seasonings

Prepare 1 spoon of ice tower vinegar, 1 spoon of Donggu soy sauce, a little chicken juice, a little sesame seeds, 1 tsp of salt, fried dried chili peppers Add 1 tablespoon oil and 1 tablespoon fried sesame oil, add the seasonings and mix well. The picture below shows the required seasonings

There is another way to eat it that is also my favorite

A small handful of leeks and a few red peppers. Cut the leeks into longer leek segments and shred the red pepper into shreds. Bring the water to a boil, cook the soybean sprouts first, add the chili shreds first, and then the leek segments. Put the chili shreds and leek segments into the water and take them out, then add an appropriate amount of light soy sauce, a small amount of salt, a little sesame oil, and mix well.

This dish is very simple. In the past, when guests came to the house, my father often used this dish to entertain his close friends. The dish was ready in just a few minutes. It goes well with some wine! Now I have also learned that soybean sprouts are available all year round. We can eat this dish at any time. I will share it with you today.

The most intimate thing is coarse cloth, and the most beautiful thing is home-cooked food!