1, material
600g of mung bean sprouts, a little shredded red pepper, a little shredded green pepper, dried pepper 1, 2 cloves of garlic, balsamic vinegar 10g, edible oil 100ml, 5g of thirteen spices and 5g of salt15g.
Step 2
(1) Wash the mung bean sprouts with clear water, and control the moisture of the washed mung bean sprouts.
(2) Pat two cloves of garlic, cut a little shredded green pepper and shredded red pepper, and prepare a dried pepper.
(3) Put the dried chili oil in a hot pot, and add garlic to stir fry until fragrant.
(4) put mung bean sprouts, put balsamic vinegar, and stir fry evenly with scissors!
(5) Cut off the mung bean sprouts, add shredded green pepper, shredded red pepper, salt and thirteen spices, stir-fry evenly, turn off the fire, and take out the pot and plate.
Second, spicy mung bean sprouts
1, material
300 grams of mung bean sprouts, a little shredded dried peppers and a little coriander. 1 tablespoon oil, 1 tablespoon soy sauce vinegar, 1/2 tablespoons refined salt and monosodium glutamate, 10 pepper, a little sesame oil and shredded onion.
Step 2
(1) Wash mung bean sprouts, blanch them in boiling water for a while, then take them out and drain them.
(2) Heat the wok with high fire, add a little base oil, add pepper granules and stir-fry until fragrant, take out, add shredded green onion, cook vinegar, add mung bean sprouts and shredded dried pepper and stir-fry for a while.
(3) Add refined salt, soy sauce and monosodium glutamate, stir-fry evenly, pour in sesame oil, sprinkle with coriander segments, and take out the pan and plate.
Third, stir-fry shrimps with silver buds.
1, material
250g mung bean sprouts, shrimp 150g, 8 leeks, shredded ginger 1 teaspoon (5g), oil 100ml (actual dosage 15ml), 2 teaspoons of cooking wine (10ml) and chicken essence/0ml.
Step 2
(1) Wash and drain the mung bean sprouts. Wash leeks, remove roots and cut into 4 cm long sections.
(2) Then, shell the fresh shrimp, remove the shrimp line, clean it, use kitchen paper towels to absorb the surface moisture, add cooking wine, egg white, salt and chicken essence, and marinate for 2 minutes.
(3) Heat the oil in the frying pan with medium heat. When the heat reaches 50%, add the shrimps. When the shrimp is shaped and the surface changes color slightly, take out and drain the oil.
(4) Leave the bottom oil in the pot and change the fire. Stir-fry shredded ginger first, then stir-fry leeks and mung bean sprouts 1 min. Then add shrimp, cook cooking wine, stir-fry for 3 minutes, and finally pour in water starch.
Fourth, stir-fried shredded pork with mung bean sprouts.
1, material
Mung bean sprouts, lean meat, onion, cooking oil, cooking wine, sugar, salt, chicken essence, soy sauce.
Step 2
(1) Remove the roots of mung bean sprouts, wash them, and control the moisture for later use. Shred pork for later use.
(3) Heat the oil in the pan, stir fry the shredded pork, and stir fry the soy sauce, cooking wine and sugar evenly. When the shredded pork is slightly curled, it can be served. In addition, some chopped green onion will be fried.
(4) Take another pot, heat it with oil, add salt first, and then pour in mung bean sprouts. When the bean sprouts are half cooked, pour in shredded pork, stir-fry until the bean sprouts are cooked, and add chopped green onion to serve.
5. Stir-fried cucumber slices with mung bean sprouts
1, material
200g mung bean sprouts, half a cucumber, a little salt, a little soy sauce, a little cooking oil, a little monosodium glutamate and a little pepper.
Step 2
(1) Wash mung bean sprouts, wash cucumber and cut into pieces.
(2) Add an appropriate amount of cooking oil to the pot and turn to medium heat.
(3) After the pot is hot, pour in the mung bean sprouts and stir-fry the cucumber together.
(4) Add a proper amount of salt to continue frying.
(5) Add proper amount of monosodium glutamate and pepper and mix well.