Bean sprouts are rich in nutrition. During germination, the content of vitamin C increases a lot, and some protein is also broken down into various amino acids needed by the human body, which is more conducive to human absorption and better nutrition.

Hot and sour bean sprouts: simple to cook, delicious and nutritious! Simple production: 1. Wash mung bean sprouts, shred green peppers, cut onions into chopped green onions, pat garlic cloves into small pieces, and break dried peppers from the middle. 2. Add oil to the pot, add pepper, slowly force out the fragrance of pepper with a small fire, and remove the pepper when it wants to paste. 3. Put the dried Chili in the pot, stir-fry to get spicy taste, add chopped green onion, half garlic and shredded green pepper, and turn to high heat to stir-fry the fragrance and turn it into bean sprouts. 4. Stir fry a few times, add a little thirteen spices, add salt, pour in a little soy sauce, stir fry evenly until the water comes out, and if the pot is dry, you can also add a proper amount of water. When the bean sprouts are almost cooked, pour rice vinegar along the edge of the pot, add the remaining garlic and chicken essence, stir-fry evenly, and take out the pot when the bean sprouts are cooked. As long as the bean sprouts are cooked. Don't fry them too hard, they won't be crisp.