Teach you a little trick, how to fry mung bean sprouts, which are delicious without meat, crispy and delicious, and can be eaten all year round. Low price, with the function of clearing away heat and toxic materials, and rich in VC. When fried, it is accompanied by the unique taste of garlic seedlings, which is fragrant and delicious, refreshing and delicious. Don't miss those who like light dishes. Garlic seedlings are rich in vitamin C and capsaicin, which can prevent influenza. Let's share the practice:

Stir-fried garlic sprouts with mung bean sprouts Material: 300g mung bean sprouts, garlic sprouts 1 root, proper amount of oil and salt, 2 slices of ginger and a little rice vinegar.

1. Prepare the required materials, wash the garlic sprouts, wash the mung bean sprouts and drain the water.

2. First cut the roots of the garlic seedlings, then cut the mung bean sprouts into inches for later use, and shred the ginger.

3. Add oil to the pot and heat it, then add shredded ginger to the pot, then stir-fry the mung bean sprouts over high fire, pour in a little rice vinegar, stir-fry the mung bean sprouts until they are raw, and teach you a little trick: mung bean sprouts are cold, and add a little shredded ginger when cooking to neutralize its coolness. Adding a little vinegar when frying mung bean sprouts can not only prevent the loss of vitamin B 1, but also keep the mung bean sprouts crisp and tender.

4. Add garlic sprouts, add salt, stir fry quickly and evenly over high fire, turn off the fire, take out and put on a plate.

Tip: Mung bean sprouts are generally edible, especially for long-term smokers. However, it should be noted that people with weak constitution should not eat more mung bean sprouts. In cooking, when frying bean sprouts, use a hot pot to fry them quickly, so that the damage of vitamin C is less. Cook with a little shredded ginger to neutralize its coolness. Stir-fry quickly after cooking, add some vinegar appropriately, save water and vitamin C, and taste good.