Ingredients

Main ingredient: 300g mung bean sprouts, 250g shredded jellyfish, 50g carrots;

Supplementary ingredients: moderate amount of oil, salt, 1g sugar, a little chicken broth, sesame oil, green onion, garlic cloves 2

Mung bean sprouts stir-fried with jellyfish

1

Prepare all the ingredients.

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2

Cut carrots into julienne strips, wash mung bean sprouts, soak shredded jellyfish to remove salty flavor.

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3

The pot of water boiling pour into the jellyfish silk blanching quickly over the cool.

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4

Blanch the carrots and set aside.

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5

Pour oil into the frying pan and sauté onion and garlic.

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6

Pour in the mung bean sprouts and stir fry for a few minutes.

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7

Add salt, sugar and continue to stir fry.

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8

Rate bean sprouts to soften and add shredded jellyfish and carrots and continue to stir-fry.

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9

Then add chicken essence.

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10

Drizzle in sesame oil and stir-fry well.

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Tips

Jellyfish can be soaked in advance out of the salty flavor, blanching should be rapid, pouring can be fished out of the cool, so as to ensure that the jellyfish shredded taste crisp.