Stir-fry mung bean sprouts quickly, so that the damage of vitamin C is less. Mung bean sprouts are cold. Put some shredded ginger when cooking. Eating mung bean sprouts means eating its freshness and tenderness. Although vegetarian fried mung bean sprouts are a very simple dish, they are also delicious and nutritious! Neutralize its cold. Adding white vinegar can prevent the loss of vitamin B 1, keep crisp taste and enhance the effect of losing weight.
Bean sprouts contain a lot of water. If you don't blanch and fry directly, a lot of water will seep out and you won't be able to sell it. The mung bean sprouts are not crisp enough. Boil a pot of boiling water, add a little oil and salt, then add mung bean sprouts, heat peanut oil in the pot, add shredded ginger, pepper and chopped green onion, stir-fry mung bean sprouts for 7 layers, add a proper amount of delicious soy sauce, stir well, add a proper amount of edible salt and sprinkle chopped green onion. Oyster sauce, soy sauce, a little sugar instead of chicken essence and raw powder, these flavors will be put down when they are fried to 6 maturity.
Finally, add white vinegar and chicken essence, stir well again, and the delicious vegetarian fried mung bean sprouts can be served. Note that the addition of white vinegar is not to increase the sour taste, but to steam the pot and make the dish more fragrant. Stir-fried bean sprouts, prepare red pepper, onion, garlic, ginger, salt, oyster sauce, shredded pepper and shredded garlic for later use. Heat hot oil on high fire, add chopped pepper and ginger, stir-fry until fragrant, and add mung bean sprouts. Stir-fry for five minutes on fire, which is caused by stir-frying mung bean sprouts. Friends, have you learned?