Mung bean sprouts are fried like this, crispy, tender and refreshing, and the flavor of vegetarian dishes is stir-fried, which is better than putting meat

 

【Mung bean sprouts and peppers stir-fried until fragrant】Ingredients required: half a catty of mung bean sprouts, 2 slices of dried fragrant beans, 1 red pepper, 2 sharp peppers, an appropriate amount of oil and salt, 1 section of green onion, 2 slices of ginger, 2 cloves of garlic, 1 tablespoon of light soy sauce,

1. Pick the mung bean sprouts off the skin, wash them, and drain the water.

2. Remove the stems and seeds of the green and red peppers, cut them into shreds, and cut them into shreds.

3. Add water to the pot and bring to a boil, blanch the fragrant water for 1-2 minutes, remove the fragrant dried water and drain the water for later use. Blanching it can soften it and make it easy to absorb the flavor.

4. Add oil to the pot and heat it, add chopped green onions, shredded ginger and garlic slices and stir-fry until fragrant, then add mung bean sprouts and stir-fry over high heat, stir-fry the mung bean sprouts until they are broken, pour in a few drops of rice vinegar, and stir-fry evenly.

5. Add the green and red pepper shreds, fragrant and dry, then pour in light soy sauce, add salt, stir-fry over high heat for about 1 minute, turn off the heat, put it on a plate, and fry a plate of mung bean sprouts and peppers with full color and aroma.

Tips:

Blanching it can soften it, taste good when eaten, and it is easy to absorb the flavor. When frying bean sprouts, they should be fried quickly over high heat to reduce the damage of vitamin C. Mung bean sprouts are cold, and it is advisable to add a little shredded ginger when cooking to neutralize its coldness. Add a little vinegar when sautéing mung bean sprouts to prevent the loss of vitamin B1.