When frying bean sprouts, in the end, whether to blanch or not, the experience is shared, the roots are crisp, and it is really fragrant

What I shared today is - stir-fried mung bean sprouts, refreshing and delicious, crisp roots, sour and spicy.         

Stir-fry mung bean sprouts

All ingredients: mung bean sprouts, red pepper, shallots, ginger, Sichuan peppercorns, appropriate amount of cooking oil, appropriate amount of salt, 1 spoonful of light soy sauce, 2 spoons of balsamic vinegar, a little chicken essence

Step 1: Clean the bean sprouts, dice the red pepper, shred the ginger, chop the shallots and set aside.

Step 2: Add an appropriate amount of water to the pot, wait for the water to boil, pour the washed mung bean sprouts into the pot, blanch for about 30 seconds, remove the supercold water, control the moisture, and set aside.

Step 3: Start another oil pot, add an appropriate amount of cooking oil, when the oil temperature is 5 hot, put in Sichuan pepper, fry until fragrant, and then put the prepared green onions, garlic slices and red peppers into the pot, fry until fragrant, and then put in the mung bean sprouts that control the dry moisture, and quickly stir-fry evenly.

Step 4: After stir-frying, then add an appropriate amount of salt, a spoonful of light soy sauce, two spoons of balsamic vinegar and a little chicken essence, stir-fry evenly, and then put it on a plate. This stir-fried mung bean sprouts is complete, sour and spicy and crispy, the method is super simple, but the taste is delicious!

Tips:

1. Friends who like to eat more spicy and sour food, you can put more millet spicy and balsamic vinegar, I am because I have children at home to eat, so I put red pepper!

2. Mung bean sprouts are cold, it is recommended to add a little shredded ginger when stir-frying, so as to neutralize its coldness!

3. When frying mung bean sprouts, be sure to fry them on high heat, and it is recommended that all actions should be fast, only in this way will the fried mung bean sprouts be more delicious!