The spring diet should be light, and the cost of three yuan will teach you to make "stir-fried vegetables", which is simple and easy to make light and refreshing

After the Spring Festival, the weather is getting warmer and warmer, today I will share with you a home-cooked dish that is very suitable for spring consumption - "stir-fried vegetables," this dish is not only rich in ingredients, comprehensive nutrition, but also light and refreshing, and the method is also very simple.

———— stir-fried vegetables————

Ingredients: mung bean sprouts, leeks, vermicelli, eggs, green onions, ginger, light soy sauce, dark soy sauce, oyster sauce, chicken essence, sesame oil

Operation steps: 1. First of all, we change the prepared raw materials. Pick and wash the leeks and cut them into pieces about four centimeters long; Soak sweet potato vermicelli in warm water until soft, if it is too long, you need to change the knife and cut it shorter; Crack the eggs into a bowl and stir them together with chopsticks in one direction; Wash and slice the green onions and ginger; If you have fungus at home, you can cut a little fungus silk to match the color, but I don't have it at home, so I didn't put it.

2. Ignition the pot, add a little base oil to the wok, moisten the pot, pour the stirred eggs into the pot after the oil is hot, fry the eggs over medium heat until formed, and then put them out for later use. Eggs should be fried tender to be delicious, when scrambled, as long as the eggs are formed and there is no raw egg liquid, they should be served immediately, otherwise the eggs will not taste good when they are scrambled.

3. After scrambling the eggs, do not brush the pot, directly add a little base oil again, after the oil is hot, pour the mung bean sprouts into the pot and stir-fry until they are broken. Stir-fry mung bean sprouts over high heat, and the time should not be too long, about 30 seconds, fry until 7 or 8 mature, fried for a long time is easy to come out of the water, which will affect the crisp and tender taste of the bean sprouts.

4. Add a little base oil to the net pot, add the green onion and garlic slices and stir-fry over low heat until fragrant, then cook a little light soy sauce along the edge of the pot to stimulate the fragrance, then add half a spoon of water, then add a little salt to taste, and a little oyster sauce chicken essence to enhance the freshness. When the soup in the pot is boiling, add the soaked vermicelli to the pot and cook for about 20 seconds to allow the noodles to fully absorb the flavor of the soup.

5. Put the fried bean sprouts, leeks and eggs into the pot, pour in a little dark soy sauce to adjust the color, stir-fry evenly over high heat, add a little sesame oil before leaving the pot, enhance the flavor and fragrance, so that a light and refreshing, rich in ingredients, nutritious and delicious home-cooked stir-fried vegetables is ready.