Share 7 ways to make bean sprouts, crispy, tender and delicious, delicious and inexpensive, suitable for autumn eating

 

【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. Put in the green and red pepper shreds, fragrant and dry, then pour in light soy sauce, add salt, stir-fry over high heat, 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 fragrance.

【Home-cooked cold vegetables】Ingredients required: 2 cucumbers, half a catty of mung bean sprouts, 2 pieces of dried tofu, 1 coriander, appropriate amount of oil and salt, 1 tablespoon of sesame oil, 3 cloves of garlic, 1 tablespoon of light soy sauce, 2 tablespoons of sugar, 3 tablespoons of rice vinegar, 4-5 dried chilies

Steps:

1. Prepare the required ingredients, wash the cucumber and coriander, drain the water, remove the bean skin from the mung bean sprouts, and wash well.

2. Dried tofu cut into thin strips. The cucumber is first sliced and then shredded, the garlic is minced, and the coriander is cut into small pieces.

3. Add water to the pot and bring to a boil, blanch the dried tofu shreds for 1-2 minutes, remove the dried tofu shreds, put them in cold water to cool, drain the water and set aside.

4. The water in the pot is boiled again, blanched the mung bean sprouts, boiled for about 1 minute after the water boils, blanched the mung bean sprouts until they are broken, the mung bean sprouts are taken out, put them in cold water to cool, so that the mung bean sprouts are cooled quickly, the mung bean sprouts are fished out, drained and set aside, after the mung bean sprouts are blanched, they are immediately put into cold water to cool, which can maintain the crisp and tender taste of the mung bean sprouts, and will not be blanched, otherwise, the crisp and tender flavor of the mung bean sprouts will be lost.

5. Cut the dried chili peppers into segments, put them in a bowl, add oil to the pot and heat them, pour the hot oil on the dried chili segments in the bowl, and fry the dried chili peppers until fragrant. Master the oil temperature and don't fry the dried chili peppers, otherwise they will have a bitter taste.

6. Put the cucumber shreds, dried tofu and mung bean sprouts into a basin together, add the fried chili oil, sesame oil, then add minced garlic, coriander, salt, sugar, rice vinegar, and light soy sauce. Use chopsticks to stir evenly from the bottom to the top, put it out and put it on a plate, this cold dish, to eat and mix, don't let it go for a long time, otherwise, the nutrition will be lost, and the taste will not be crisp and tender.

【Home-style fried three silks】Ingredients: 300 grams of mung bean sprouts, 2 pieces of dried tofu, 1 handful of leeks, appropriate amount of oil and salt, 1 slice of ginger, 2 cloves of garlic, 1 teaspoon of chicken essence

Steps:

1. Prepare the required materials, pick the mung bean sprouts and wash the bean skin, and remove the old leaves from the leeks and wash them.

2. Cut the leeks into inch segments, and cut the dried tofu into shreds the width of leek leaves. Finely chop the ginger and slice the garlic.

3. Add water to the pot and boil, blanch the dried tofu, boil for 1-2 minutes after the water boils, remove the dried tofu, drain the water and set aside, the dried tofu blanching can remove the beany smell, can make the dried tofu soft, and the taste is better.

4. Heat the pot with oil, add minced ginger, stir-fry the garlic slices until fragrant, then add the mung bean sprouts and stir-fry over high heat, and fry the mung bean sprouts until they are broken. 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 ginger when cooking to neutralize its coldness.

5. Add the dried tofu shreds and stir-fry evenly. Then add leeks, salt, chicken essence, quickly stir-fry evenly over high heat, turn off the heat, and put it on a plate.

【Stir-fried vermicelli with mung bean sprouts and leeks】Ingredients: 250 grams of mung bean sprouts, 1 small handful of leeks, 1 handful of vermicelli, appropriate amount of oil and salt, 1 slice of sauce, 2 cloves of garlic, 1 teaspoon of chicken essence, and a few drops of rice vinegar

Steps:

1. First put the vermicelli in a large bowl, pour boiling water, use chopsticks to spread the vermicelli, scald the vermicelli softly, then pour in an appropriate amount of cold water, soak the vermicelli with warm water, soak for about 1 hour, and soak the vermicelli until there is no hard heart.

2. When the time is up, drain the vermicelli, pour in 1 tablespoon of cooked oil or salad oil, then add 1 tablespoon of soy sauce, mix well, so that the vermicelli will not stick to each other when stir-frying, stick into a ball, and will not stick to the pan, this is a little trick for frying vermicelli.

3. Wash the mung bean sprouts, remove the bean skin, drain the water, and drain the water.

4. Remove the old leaves of the leeks, wash them, and then cut the mung bean sprouts into inch segments.

5. Heat the pot with oil, add minced ginger, stir-fry the garlic slices, then add the mung bean sprouts and stir-fry over high heat, pour in a few drops of rice vinegar, stir-fry the mung bean sprouts until they are broken, and fry the bean sprouts quickly when frying the bean sprouts, so that the vitamin C is less damaged. Mung bean sprouts are cold, and it is advisable to add a little shredded ginger when cooking to neutralize its coldness. Adding a little vinegar when frying mung bean sprouts can not only prevent the loss of vitamin B1, but also enhance the weight loss effect.

6. Add vermicelli, leek segments, salt, chicken essence, stir-fry quickly over high heat, fry the leeks until they become slightly soft, turn off the heat, and put them on a plate.

【Stir-fried soybean sprouts with leeks】Ingredients required: 400 grams of soybean sprouts, 100 grams of pork, 1 handful of leeks, 4-5 dried chilies, appropriate amount of oil and salt, 2 slices of ginger, 2 cloves of garlic

Steps:

1. Remove the old leaves of the leeks, wash them, and wash the soybean sprouts.

2. Cut off the roots of the leeks and cut them into small pieces, mince the pork, and cut the dried chili peppers into sections.

3. Add water to the pot and boil, blanch the soybean sprouts, boil over high heat, take out the floating bean skin, blanch for 2-3 minutes, take it out, put it in cold water to cool, take out the clean water, and then pick out the remaining bean skin, blanch the soybean sprouts, just do this step, you can remove the beany smell of the soybean sprouts, and you can also remove part of the bean skin

4. Heat oil in a pot, add minced ginger, garlic slices, dried chili peppers, stir-fry until fragrant, add minced meat and stir-fry, stir-fry the minced meat until the color turns white

5. Add soybean sprouts and stir-fry for 1-2 minutes, then add leeks, salt, stir-fry quickly over high heat, stir-fry the leeks until they become slightly soft, turn off the heat, and put them on a plate.

【Stir-fried soybean sprouts】Ingredients: 500 grams of soybean sprouts (short sprouts), 100 grams of pork, appropriate amount of oil and salt, 1 green onion, 1 slice of ginger, 2 cloves of garlic, 1 tablespoon of oyster sauce, 10 dried chili peppers, appropriate amount of Sichuan pepper, 1 tablespoon of cooking wine, 2 tablespoons of light soy sauce

Steps:

1. Wash the soybean sprouts. Mince the pork.

2. Cut the green onion, mince the ginger, slice the garlic, cut the tail of the dried chili, and then cut it into small pieces, and do not use the chili seeds.

3. Heat the pot with oil, fry the peppercorns, fry the peppercorns over low heat until slightly charred, and remove the peppercorns.

4. Add the dried chili peppers and stir-fry until fragrant. Then add the minced meat and stir-fry, fry the minced meat until the color turns white, add the chopped green onion, minced ginger and garlic slices, and stir-fry evenly.

5. Add the soybean sprouts and fry over high heat to remove the moisture, and then stir-fry over medium-low heat until they are broken.

6. Add 1 tablespoon of oyster sauce and stir-fry well. Then add light soy sauce, cooking wine, a little salt, stir-fry quickly, turn off the heat, and put it on a plate.

【Stir-fried vermicelli with soybean sprouts】Ingredients required: 400 grams of soybean sprouts, 1 handful of vermicelli, 100 grams of leeks, appropriate amount of oil and salt, 1 slice of ginger, 2 cloves of garlic, 1 tablespoon of soy sauce, appropriate amount of Sichuan pepper

Steps:

1. Prepare the required materials, soak the vermicelli in warm water one hour in advance, soak the vermicelli to soften, pick the soybean sprouts to remove the bean skin, wash them, and remove the old leaves from the leeks and wash them cleanly.

2. Cut the leeks into sections, take out the soaked vermicelli and put it in a large bowl, add 1 tablespoon of cooked oil or salad oil, 1 tablespoon of soy sauce, mix well, so that the vermicelli will not stick together, and it will not stick to the pan when stir-frying, or stick into a ball, which is a small trick for frying vermicelli.

3. Heat the pot with oil, fry the peppercorns over low heat, fry the peppercorns on low heat until slightly burnt, take out the peppercorns, and fry the peppercorns over low heat to fry the pepper fragrance of the peppercorns.

4. Heat the pot with oil, add the minced ginger, stir-fry the garlic slices, then add the soybean sprouts and stir-fry over high heat, pour in a few drops of rice vinegar, and stir-fry the soybean sprouts until they are broken.

5. Add the vermicelli and stir-fry evenly, don't fry for too long, the vermicelli is already soaked.

6. Add the leeks and salt, stir-fry quickly over high heat, turn off the heat, and put it on a plate.