1, vinegar green bean sprouts selected materials
To make vinegar mung bean sprouts, it is the key to prepare raw materials first. It is very important to choose about half a catty of fresh mung bean sprouts to ensure their freshness, and then prepare 20 grams of vinegar, 5 grams of edible salt and 5 grams of edible oil. It seems that there are few materials used to make vinegar mung bean sprouts, but these materials need to be carefully prepared by themselves. To choose excellent ones, especially mung bean sprouts, you must choose fresh ones.
2, the steps of vinegar mung bean sprouts
To make vinegar mung bean sprouts, the first thing to do is to clean the prepared mung bean sprouts and soak them in water for a while to ensure cleanliness and hygiene. After cleaning, remove and drain for later use. Put the prepared edible oil into a pot, heat the oil, then add the mung bean sprouts and stir fry evenly, then pour the prepared vinegar into the pan and stir fry, and finally add a little water. After the juice is collected, it can be served on a plate.
3. Characteristics of vinegar mung bean sprouts
Well-made vinegar mung bean sprouts taste sweet and sour, taste particularly good, and can also play a certain appetizing role. If you have a poor appetite, making this vinegar mung bean sprout can make your appetite wide open and easy to digest and absorb. The key is that vinegar mung bean sprouts are particularly simple.
I believe that through the above explanation, everyone should have a certain understanding of the practice of soaking mung bean sprouts in vinegar. In fact, it is relatively simple to do, but you need to pay attention to the selection of materials. Eating this dish can not only taste the flavor, but also promote digestion and appetite.
Further reading: the practice of mung bean sprouts