Fried mung bean sprouts, can't pass the water? This step is important, no wonder you don't do it fragrant and crispy

1. Is fried mung bean sprouts too watery?

Many people make the first mistake when frying mung bean sprouts in life, because most people clean the mung bean sprouts and fry them directly in the pot, so that the fried bean sprouts are easy to get out of the water, and they are soft and have no crispy feeling.

1. When we buy mung bean sprouts in the vegetable market, most of them are soaked in chemical potions, so they look white and delicious, so when frying mung bean sprouts, water can remove the residual chemicals and other harmful substances on the mung bean sprouts, which is one of the reasons why it is necessary to pass the water.

2. Mung bean sprouts are cultivated by mung beans in a dark and damp position, and they have a very heavy beany smell and grass smell.

3. After passing through the water, the mung bean sprouts are fried to be more crisp and white, which is like the shredded potatoes passing through the water, the ingredients are penetrated by the water and are in a half-cooked state, which not only maintains the crispness, but also makes the color of the ingredients more transparent, which is the third reason why the mung bean sprouts should be watered.

Second, the skills of blanching mung bean sprouts

After talking about the reason why mung bean sprouts need to be watered, it is time to talk about the skills of water, because mung bean sprouts are too crisp and tender, and if there is something wrong when passing through the water, it will not be crisp and fragrant when it is fried, which is also the reason why most of us think that mung bean sprouts do not need to be watered, in fact, as long as the following skills are mastered, the effect of mung bean sprouts after passing water is better.

1. The water is boiled in the pot, the mung bean sprouts must wait for the water to boil when the water is over, if the water is not boiled, the bean sprouts will lose their brittleness after being in the water for a long time, and the fried bean sprouts are easy to be black and bitter.

2. 10 seconds out of the pot, the mung bean sprouts themselves are very crisp and tender, and they can not stay in the hot water for too long, generally 10 seconds to take out, and then immediately cool with cold water after taking out, which is also the key point for the bean sprouts to be more crisp after the water.

3. Add salt and vinegar, when we water mung bean sprouts, it is best to add a little salt and vinegar to the water, salt can increase the bottom taste of bean sprouts, so that bean sprouts are not tasteless, vinegar can make the protein in bean sprouts coagulate, reduce the loss of nutrients in bean sprouts.

Although mung bean sprouts are a simple dish, you still have to master some skills if you want to do it well, as long as you master the skills of passing the water, the fried bean sprouts will be more crispy, tender and fragrant.