Materials: mung bean sprouts 200g, 50g carrots, 50g cucumbers, soy sauce 1/2 spoon, 1 spoon vinegar, refined salt to the right amount of oil, splash of chili.

Step 1: carrots washed with a scrub bed (scrubber) rubbed into silk; pot pour water, water boiling into the carrot silk blanch and fish out.

Step 2: Blanch the mung bean sprouts in a pot of boiling water, then pull out the water and set aside. Wash the cucumber and cut into julienne strips, put in the blanched carrots, mung bean sprouts, and pour 1/2 tablespoon of cold soy sauce into the pot.

Step 3: Mix in 1 tablespoon of cold vinegar; sprinkle a little fine salt, mix well; finally, mix in the right amount of oil splash chili, mix well to plate.

2, hot and sour mung bean sprouts

Materials: mung bean sprouts 300g, carrots 100g, oil, salt, chicken essence, dry chili, green onions, vinegar, green pepper, each moderate.

Step 1: mung bean sprouts remove the roots and wash and drain the water; into the boiling water blanching; fish out of the cool water, drain the water standby Step 2: carrots and peppers washed, cut into thin julienne; dry chili and green onion chopped.

Step 3: Put oil in the pot, put in the dry chili and green onions fried incense; put in the green pepper and carrot shredded fried soft; add bean sprouts stir fry; pour in the vinegar, adjust the salt and chicken essence, stir fry evenly.

3, minced meat and silver teeth fried leek

Materials: mung bean sprouts 200g, leek 100g, minced meat 100g, hydrated fungus 10g, minced ginger, soy sauce, salt, chicken essence, sugar, cooking wine, cooking oil, each appropriate amount.

Step 1: mung bean sprouts washed, remove the roots; soaked fungus cut into silk, leek washed and cut into inch sections; ready to lean minced pork.

Step 2: pan in the oil heat incense ginger, into the minced meat stir-fry until the minced meat brown; add cooking wine soy sauce sugar stir-fry uniformly out of the spare.

Step 3: without another oil, directly into the bean sprouts stir-fry; add fungus shredded salt stir-fry evenly, stir-fry until the bean sprouts broken; add chicken seasoning, turn off the fire, add leeks section, stir evenly, with the residual temperature of the leeks stir-fry.

Cooking guide:

1, mung bean sprouts cold, cooking should be accompanied by a little shredded ginger to neutralize its cold, very suitable for summer consumption.

2, cooking oil and salt should not be too much, to try to maintain its light flavor and crisp characteristics.

3, Brussels sprouts should be stir-fried quickly after the pot, add some vinegar as appropriate, in order to preserve the moisture and vitamin C, the taste is good.