How to make soybean sprouts delicious, this home-cooked method is particularly fragrant, no need to put meat, and it is good to accompany wine and rice

Today I will share the practice of a soybean sprout, this home-style method is particularly fragrant, no need to put meat, it can be done in a few simple steps, the dishes made are soft and dry, salty and slightly spicy, fragrant and tough to eat, and it is good to accompany the wine and rice, and the following is to share the practice:

【Stir-fried soybean sprouts】Ingredients required: 1 kg of soybean sprouts, 1 sharp pepper, 7-8 dried chili peppers, appropriate amount of oil and salt, 2 slices of ginger, 2 cloves of garlic, about 20 peppercorns, a few drops of rice vinegar, 2 tablespoons of light soy sauce, half a tablespoon of cooking wine,

Steps:

1. Pick the soybean sprouts and wash them.

When buying soybean sprouts, be careful not to buy soybean sprouts that are too long, beans in the process of growth, will continue to consume nutrients, and make their own phytase activity continue to increase, continue to hydrolyze phytic acid, in addition to the decline of phytic acid content, and the protein in the beans is also converted into vitamins and other components for their own growth. Therefore, the longer the sprouts grow, the more nutrients are lost.

2. Cut the dried chili peppers into long sections and soak them in water for 1-2 minutes, so that when the dried chili peppers are fried, they are not easy to burn.

3. Add oil to the pot and heat it, fry the peppercorns over low heat, fry the peppercorns on low heat until slightly charred, and remove the peppercorns.

4. Add the dried chili segments and fry them to bring out the fragrance.

5. Add shredded ginger and garlic slices and stir-fry until fragrant.

6. Put in the soybean sprouts and stir-fry over high heat, fry the moisture on the surface of the soybean sprouts over high heat, then stir-fry over medium-low heat, pour in a few drops of rice vinegar, and stir-fry the soybean sprouts until they become slightly soft and discolored.

7. Pour in light soy sauce, cooking wine, add a little salt, fry over high heat until the soybean sprouts are dry, after the oil in the pot is not watery, turn off the heat, put it on a plate, and a plate of dry soybean sprouts is ready.

Tips: Add a small amount of vinegar to soybean sprouts to keep vitamin B low. Unripe bean sprouts often have a bit of astringency, and the addition of vinegar and cooking wine can remove both the astringency and the beany smell. When stir-frying, first fry over high heat, then stir-fry over low heat, and finally fry without oil and water.