Mung bean sprouts are popular ingredients all year round. They are cheap, crisp and tender, and they taste very refreshing. This dish is especially suitable for summer. I often cook this dish at home in summer. Mung bean sprouts have the functions of clearing away heat and toxic materials and relieving summer heat. It is one of the most suitable vegetables for obese people. Eating mung bean sprouts has so many benefits that you should eat them often at home. Let's share the practice below.

Stir-fried mung bean sprouts with shredded pork: mung bean sprouts 400g, pork 150g, garlic sprouts 1 handful, appropriate amount of oil, appropriate amount of salt, onion 1 slice, ginger 1 slice, cooking wine 1/2 tablespoons, and white pepper/kloc-.

Exercise:

1. Wash mung bean sprouts and garlic sprouts.

2. Cut the garlic seedlings into inches.

3. Shred the pork and put it in a bowl. Add 1/2 tbsp cooking wine, 1/2 tbsp white pepper, 1/2 tbsp starch, grab well, and marinate for 10 minute. This will remove the fishy smell of the meat and make the shredded pork tender.

4. Heat the oil in the pan, add the shredded pork and stir fry until the color turns white, and take it out for later use.

5. Add a little oil to the pot, add chopped green onion, stir-fry Jiang Mo, stir-fry mung bean sprouts over high heat, then pour a few drops of rice vinegar and stir-fry mung bean sprouts until they are broken.

6. Add the fried shredded pork and stir well.

7. Add garlic sprouts and salt, stir fry quickly and evenly, then take it out and put it on a plate.

Tip: When frying bean sprouts, use a hot pot to fry them quickly, so that vitamin C is less damaged. Mung bean sprouts are cold, so cook with a little ginger to neutralize their coldness. Adding a little vinegar to stir-fry mung bean sprouts can not only prevent the loss of vitamin B 1, but also enhance the weight loss effect.