Asparagus and bean sprouts

Ingredients: 250 grams of asparagus, 150 grams of bean sprouts

Preparation method: Wash the asparagus first, cut into sections or shreds, and add In a bowl, add a little salt, marinate for a while, drain off the marinating water, and set aside. Wash the bean sprouts, soak them in water for a while, take them out, drain them and set aside. Put the wok on the fire, add vegetable oil and heat until 80% hot, add shredded asparagus and bean sprouts and stir-fry, add soy sauce, minced green garlic, shredded ginger, sugar, salt, MSG and other seasonings, stir-fry evenly and serve.

Stir-fried bean sprouts with fish floss

Ingredients: grass carp meat, fatty pork, bean sprouts

Accessory ingredients: pickled mustard, green and red peppers, shredded carrots, shredded mushrooms, coriander powder, salt, sugar, cornstarch, water starch, cooking wine, minced garlic, ginger, cooking oil

Method:

1. Chop the fish and fatty pork into pieces according to 6:1 Mix together according to the proportion, add minced coriander, minced garlic, minced ginger, cornstarch, a little salt, and chicken essence to make a filling;

2. Put oil in the pot, pat the fish into a cake shape and put it into the pot. Fry until cooked and cut into thin slices;

3. Add oil in the pot and stir-fry the minced ginger and garlic until fragrant, then add the fish floss, add cooking wine, soybean sprouts, green and red pepper shreds, carrot shreds and shiitake mushroom shreds and stir-fry When the aroma comes out, add salt, sugar, chicken essence, and a small amount of water starch, stir well, pour in sesame oil, and serve.

Features: harmonious color, light taste, crispy and tender.

Stir-fried bean sprouts with Huaishan bamboo shoots

Recipe: 50g bamboo shoots, 200g bean sprouts, 20g Huaishan 20g ginger, 5g green onion, 10g salt, 5g vegetable oil, 30g

Preparation: 1． Rinse the bamboo shoots, wash them, and tear them into strips; wash the bean sprouts and remove the fibrous roots; wash the yam, steam it until soft, and shred it; slice the ginger and cut the green onion into sections.

2. Heat the pot over high heat, add vegetable oil, and when it is six-mature, add ginger and green onion and stir-fry until fragrant. Then add bean sprouts, bamboo shoots, Huaishan shreds, and salt, stir-fry well and cut off the raw ingredients.

In addition, adding some vinegar when frying bean sprouts can preserve nutrients.