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Method of self-made shredded pork with mung bean sprouts
The chef fried the mung bean sprouts with shredded pork, which was very delicious. It was really a farm dish.

Today, I will share with you the practice of "stir-frying shredded pork with mung bean sprouts", that is, mung bean sprouts. In the process of mung bean germination, vitamin C will increase a lot, and some protein will be decomposed into various amino acids needed by people, which can reach 7 times of the original content of mung bean, so the nutritional value of mung bean sprouts is greater than mung bean. Among bean sprouts, mung bean sprouts are the cheapest and nutritious, and they are also one of the foods advocated by natural consumerism. Let's share the practice in detail, and let's learn from our favorite friends.

Fried shredded pork with mung bean sprouts

1. First of all, we prepare a small piece of pork, cut it into thick slices and then cut it into shredded pork, chopped green onion, shredded ginger and diced millet pepper, and then prepare 200 grams of mung bean sprouts and wash them with clear water.

After all the materials are ready, we begin to cook. When frying shredded pork, slide the pan first to avoid sticking to the pan. After sliding the pan, put the shredded pork in a hot pan and stir-fry for about one minute to let the water out. Stir-fried shredded pork, add onion, ginger and millet pepper, stir-fry over low heat for fragrance, add a little old extraction color, add 5g oyster sauce for freshness, and stir-fry for color.

3. Then add 2g of salt, chicken powder 1g, a little fresh sugar and spiced powder 1g, stir-fry until the shredded pork is tasty, then add mung bean sprouts, add soy sauce 10g, stir-fry for 30 seconds, and add salt 1g and chicken powder/kloc after cutting the bean sprouts.

Technical points:

The moisture of mung bean sprouts is relatively large. After cutting, you must put salt and fry them quickly to avoid excessive moisture and affect the taste and appearance.