Mung bean sprouts, a little dried chili, onion, ginger, garlic, salt, sugar, vinegar

1. How to stir-fry mung bean sprouts

2. Bean sprouts Wash and drain and set aside

3. Wash the onion, ginger and garlic, mince the green onion, shred the ginger and slice the garlic, set aside

4. Pour a little oil into the pot and raise the oil temperature to When it is about 50% hot, add onions, ginger, garlic and dried chili peppers. When the aroma comes out, add the mung bean sprouts

5. Stir-fry the mung bean sprouts evenly. When they become soft and translucent, add an appropriate amount of salt, sugar and some vinegar. It can remove the astringent taste of bean sprouts

6. Continue to stir-fry for a while and it is ready to serve

Tips

1. Do not add alkali when cooking mung bean sprouts , because alkali can destroy vitamins, carotene and other nutrients in mung bean sprouts.

2. There is no need to remove the mung bean skin. Mung bean skin is called mung bean skin in traditional Chinese medicine and has a stronger heat-clearing and detoxifying effect than mung beans.

3. Bean sprouts are cold in nature, and frying them with ginger can slightly calm down the cold nature.