Spring, the recovery of all things, suitable for eating some more tender shoots and green leaves, not only in line with the season, but also play a role in regulating the diet. Today, and you share this dish, very common and very common, but is very suitable for this season's home cooking.
The mung bean sprouts are refreshingly crunchy and juicy. Put it and spring vegetables - leeks, together with the same fried. Each bite is crisp and refreshing, with a lingering aftertaste. Both vegetables are easy to cook ingredients, the whole dish is made to save time and effort, ten minutes on the table. Calculate the cost, fried a plate of two or three dollars is enough, can be said to be both cheap and delicious.
Eating this dish during weight loss is also very suitable. Both vegetables are not high in calories, dietary fiber content is very rich. Mung bean sprouts, Chinese medicine is considered to have the effect of clearing away heat and diuretic, reducing swelling and beautifying the skin. Leek, some people call it "wash intestines grass". The two collocation, intestinal digestion, the more you eat the more slim Oh ~
The following, is this mung bean sprouts fried leeks practice, like the pro try it tomorrow ~
Specific production method
Step 1: Prepare the ingredients. Mung bean sprouts 300 grams, leek 1 small, small red pepper moderate, garlic moderate.
The second step: clean the leek, cut into segments. Garlic slices, small red pepper cut into sections.
Step 3: Pour the appropriate amount of water into the pot to boil, and then put the mung bean sprouts into the pot, and wait for the pot of water to boil again, you can fish out the mung bean sprouts into the cool water.
Step 4: Pour a little oil into the pot, and when the oil is hot, put in the garlic slices, small red pepper segments to stir-fry the flavor.
Step 5: Put the mung bean sprouts and leeks into the pot, turn up the heat and stir-fry quickly.
Step 6: Add 1 tablespoon of salt and a little chicken seasoning to the pot, then drizzle a little sesame oil, and stir-fry evenly again to turn off the heat.
Step 7: Serve it up.
More
1, mung bean sprouts blanched before frying, you can remove part of the bean smell, but also can prevent too much soup in the fried, affecting the taste of the whole dish.
2, when the two vegetables into the pot, to turn to high heat and stir fry quickly.
3, salt should wait until the whole dish is almost out of the pot and then put, put too early easily out of the soup.
4, can not eat spicy relatives, can not put chili.