Ingredients

Ingredients, 500 grams of bean sprouts, a few fungus, 100 grams of carrots, 10 grams of green onions, 10 grams of ginger, seasoning, 2 teaspoons of cooking wine (10 ml) 1 and 1/2 teaspoons of salt (8 grams), 1 teaspoon of soya sauce (5 ml), 2 drops of vinegar

How to do it

Practice

1. Bean sprouts will be removed from the end of the wash

2, soak the fungus, carrots washed

3, the fungus and carrots into julienne

4, the pot of oil, oil is hot, pour in the minced onion and ginger

5, pour the bean sprouts

6, put the cooking wine

7, add the carrot and carrot and shredded fungus

8, add the light soy sauce and vinegar, and salt when starting. Stir fry evenly.

Tips

1, choose shorter bean sprouts is better.

2, when serving, it is best to remove some of the end of the bean sprouts, the bitter flavor usually comes from there.

3, adding wine can remove the bean flavor.

4, put a variety of vegetables can make this dish more nutritious.

5, put some vinegar will be easy to keep water and vitamin C

6, some people eat beans are more prone to bloating, while the bean sprouts through the sprouting process, but more easily absorbed by the body.