An ordinary home-cooked stir-fry, fresh and crispy, makes people miss infinitely......

Today I rested and made jade fritters in the morning (stay tuned), which is the best with this dish.

After the mung bean sprouts are put into the pot, they must be fried on high heat, and they must be stir-fried quickly, turned off the heat quickly, and put on the plate quickly to give full play to the freshness of the bean sprouts and the fragrance of leeks.

Stir-fried leeks with mung bean sprouts:

300 grams of mung bean sprouts, 100 grams of leeks, appropriate amount of salt, appropriate amount of ginger, onion and garlic, appropriate amount of balsamic vinegar.

The mung bean sprouts are soaked in water with a pinch of salt and baking soda for a few minutes. One is to clean it, and the other is to remove the odor of bean sprouts. When you eat the fried vegetables, they are faintly sweet and silky, without any strange taste.

Rinse and control water for later use.

Ginger foaming, garlic slicing, green onion obliquely cut into segments, if you like slightly spicy, you can put dry red peppers, or you can cut a few green peppers (if you don't like it, you can leave it out)

Cut the leeks into inch segments, with the stems and leaves separated.

Heat oil in a wok, add ginger, garlic and green onion in turn, and stir-fry until fragrant.

Pour in the mung bean sprouts, the mung bean sprouts just poured in are very branchy, stir-fry a few times, add salt, and pour in balsamic vinegar, which is the key to keeping the bean sprouts crisp.

The mung bean sprouts collapsed slightly, and then quickly poured in the leek stalks and stir-fried a few times

Quickly pour in the leek leaves

Stir-fry three or five times quickly, turn off the heat, the residual temperature can make the leeks ripe thoroughly, if you wait until they are ripe and then turn off the heat, the heat will rise again, and it will be overcooked.

Quick plate

Tips:

1. Stir-fry the bean sprouts a few times and pour in balsamic vinegar to maintain its crisp taste.

2. Put the leeks in and stir-fry three or five times to turn off the heat, don't wait for it to be cooked and then turn off the heat.

3. After the mung bean sprouts are put into the pot, they must be fried on high heat, and they must be stir-fried quickly, turned off the heat quickly, and put on the plate quickly to bring the freshness of the bean sprouts and the fragrance of leeks to the best.