Ingredients: mung bean sprouts (400g)
Accessories: dried shrimps (25g) and coriander (10g).
Seasoning: salad oil (30g), salt (4g), monosodium glutamate (2g), onion (5g), ginger (5g) and linseed oil (8g).
Exercise:
1. Wash the mung bean sprouts, blanch them in a boiling water pot, take them out after breaking, supercool them with cold water, drain the water and put them in a plate;
2. Shred onion and ginger;
3. Wash the coriander stalks and cut them into 6 cm long sections;
4. Put the wok on a big fire, heat it with salad oil, stir-fry shredded ginger and onion slightly, then stir-fry the blanched mung bean sprouts quickly, and add salt, monosodium glutamate, pepper oil and dried shrimps to taste.
Sliced bean sprouts:
Ingredients: mung bean sprouts (250g) pork (lean meat) (125g)
Seasoning: cooking wine (10g), salt (5g), monosodium glutamate (2g), onion (10g), ginger (10g), peanut oil (60g) and starch (pea) (15g).
Exercise:
1. Wash mung bean sprouts and drain. Wash the sprouts, cut them into 4cm long filaments, size them with 5g cooking wine, 3g refined salt and 20g wet starch (starch 15g water), then put them into 40% hot oil and pour them into a colander to filter oil.
2. Add 30 grams of oil to the pot and heat it. Add onion (shredded) and ginger (shredded) to the wok, add mung bean sprouts and stir-fry over high heat. Add refined salt, cooking wine, shredded pork and monosodium glutamate and stir well. Serve.
Cold silver bud:
Material: mung bean sprouts (250g)
Seasoning: salt (3g), monosodium glutamate (1g), sesame oil (5g) and vinegar (15g).
Exercise:
1. Soak the mung bean sprouts bought in the market in water for a while, pinch off the buds and roots of the mung bean sprouts, leaving only the tender stems, about 3.5 cm long, and wash them for later use.
2. Fill the jar with clean water. After the water is boiled, pour in the mung bean sprouts for about half a minute, remove them quickly, immediately put them in cold water for cooling, and remove them to control the moisture.
3. Take a large plate, pour the bean sprouts into the plate, add salt, monosodium glutamate, vinegar and sesame oil and mix well.
Vinegar mung bean sprouts:
Select materials
300g of mung bean sprouts, 0/0 slices of pepper/kloc, 40g of vinegar, 5g of sugar, monosodium glutamate, shredded onion, wet starch, refined salt and salad oil.
prepare
(1) Pinch off both ends of bean sprouts, wash them, quickly blanch them with boiling water, take them out and soak them in cold water, take them out and dry them in water.
(2) Heat the wok with salad oil, stir-fry the pepper, remove the pepper, put shredded onion into the wok, add bean sprouts, add salt, sugar, vinegar and monosodium glutamate, stir-fry for a few times, and thicken with wet starch.
trait
Crispy, refreshing and light.
efficacy
Mung bean sprouts contain 910.9g of water per100g. Less heat is generated after absorption, and it is not easy to accumulate fat. The fat content is extremely low, only 0. 1g per 100g, and the protein content is 3.2g per100g, which has the characteristics of high moisture, low sugar and low fat in diet food. Vinegar has the function of losing weight. Eating this dish often has a good effect on losing weight.
Stir-fried leeks with silver buds;
Select materials
400 grams of mung bean sprouts, 75 grams of leeks, 5 grams of shrimp skin, 40 grams of vegetable oil, vinegar 10 grams, a proper amount of refined salt and a little monosodium glutamate.
Stir-fried mung bean sprouts:
Ingredients: mung bean sprouts (400g)
Accessories: dried shrimps (25g) and coriander (10g).
Seasoning: salad oil (30g), salt (4g), monosodium glutamate (2g), onion (5g), ginger (5g) and linseed oil (8g).
Exercise:
1. Wash the mung bean sprouts, blanch them in a boiling water pot, take them out after breaking, supercool them with cold water, drain the water and put them in a plate;
2. Shred onion and ginger;
3. Wash the coriander stalks and cut them into 6 cm long sections;
4. Put the wok on a big fire, heat it with salad oil, stir-fry the shredded ginger and onion slightly, then stir-fry the blanched mung bean sprouts quickly, and add salt, monosodium glutamate, pepper oil and shrimp skin to taste.
Sliced bean sprouts:
Ingredients: mung bean sprouts (250g) pork (lean meat) (125g)
Seasoning: cooking wine (10g), salt (5g), monosodium glutamate (2g), onion (10g), ginger (10g), peanut oil (60g) and starch (pea) (15g).
Exercise:
1. Wash mung bean sprouts and drain. Wash the sprouts, cut them into 4cm long filaments, size them with 5g cooking wine, 3g refined salt and 20g wet starch (starch 15g water), then put them into 40% hot oil and pour them into a colander to filter oil.
2. Add 30 grams of oil to the pot and heat it. Add onion (shredded) and ginger (shredded) to the wok, add mung bean sprouts and stir-fry over high heat. Add refined salt, cooking wine, shredded pork and monosodium glutamate and stir well. Serve.
Cold silver bud:
Material: mung bean sprouts (250g)
Seasoning: salt (3g), monosodium glutamate (1g), sesame oil (5g) and vinegar (15g).
Exercise:
1. Soak the mung bean sprouts bought in the market in water for a while, pinch off the buds and roots of the mung bean sprouts, leaving only the tender stems, about 3.5 cm long, and wash them for later use.
2. Fill the jar with clean water. After the water is boiled, pour in the mung bean sprouts for about half a minute, remove them quickly, immediately put them in cold water for cooling, and remove them to control the moisture.
3. Take a large plate, pour the bean sprouts into the plate, add salt, monosodium glutamate, vinegar and sesame oil and mix well.
Vinegar mung bean sprouts:
Select materials
300g of mung bean sprouts, 0/0 slices of pepper/kloc, 40g of vinegar, 5g of sugar, monosodium glutamate, shredded onion, wet starch, refined salt and salad oil.
prepare
(1) Pinch off both ends of bean sprouts, wash them, quickly blanch them with boiling water, take them out and soak them in cold water, take them out and dry them in water.
(2) Heat the wok with salad oil, stir-fry the pepper, remove the pepper, put shredded onion into the wok, add bean sprouts, add salt, sugar, vinegar and monosodium glutamate, stir-fry for a few times, and thicken with wet starch.
trait
Crispy, refreshing and light.
efficacy
Mung bean sprouts contain 910.9g of water per100g. Less heat is generated after absorption, and it is not easy to accumulate fat. The fat content is extremely low, only 0. 1g per 100g, and the protein content is 3.2g per100g, which has the characteristics of high moisture, low sugar and low fat in diet food. Vinegar has the function of losing weight. Eating this dish often has a good effect on losing weight.
Stir-fried leeks with silver buds;
Select materials
400 grams of mung bean sprouts, 75 grams of leeks, 5 grams of shrimp skin, 40 grams of vegetable oil, vinegar 10 grams, a proper amount of refined salt and a little monosodium glutamate.
prepare
① Wash leeks and cut them into 3 cm long sections. Remove the roots of mung bean sprouts and wash them. Wash the shrimp skin for later use.
(2) Heat a wok, add vegetable oil to heat it, add shrimp skin to stir fry until fragrant, add leek segments and bean sprouts, stir fry a few times, cook vinegar, add refined salt and monosodium glutamate, and stir fry quickly until cooked.
Delicious and delicious.
efficacy
Leek is rich in nutrition, contains more cellulose and less fat, and can also lower blood pressure and lose weight. Shrimp skin is rich in calcium and is a high-protein and low-fat food. Two kinds of raw materials are matched with mung bean sprouts to make a dish, which has a good weight loss and bodybuilding effect.
The practice of cold bean sprouts with vermicelli;
Ingredients: vermicelli, mung bean sprouts, carrots, ginger, vinegar, salt, sesame oil and Chili oil.
Exercise:
1. Slice ginger and add vinegar, salt, sesame oil and Chili oil to make a sauce. Because mung bean sprouts are cold, you should eat some ginger at the same time to neutralize them.
2. Blanch the vermicelli, mung bean sprouts and carrots with boiling water, then take them out and shower them with cold water quickly.
Pour in the sauce. It would be more beautiful to sprinkle some coriander, but it's a pity that we don't have it at home.
Spicy mung bean sprouts:
Ingredients: 300 grams of mung bean sprouts, a little shredded dried red pepper, and parsley. 1 tablespoon oil, 1 tablespoon soy sauce vinegar, 1/2 tablespoons refined salt and monosodium glutamate, 10 pepper, a little sesame oil and shredded onion.
working methods
1, choose to wash mung bean sprouts, blanch them in boiling water for a while, and then take them out and drain them.
2. Heat the wok, add a little base oil, add pepper granules and stir-fry until fragrant, take out, add shredded onion, cook vinegar, add shredded mung bean sprouts and dried Chili peppers, stir-fry for a while, add refined salt, soy sauce and monosodium glutamate, stir-fry evenly, pour sesame oil and sprinkle with coriander segments, and serve.
trait
Crispy, tender and delicious.
The host reminded me
1, blanching time of mung bean sprouts should not be too long.
2. When frying, be sure to be quick.
Green bean sprouts:
Ingredients: mung bean sprouts 1000g, salt 25g, pepper oil 25g, shredded onion 5g, ginger 3 slices, coriander 2 pieces, vinegar 15g.
Production method: 1. Pick out the mung bean sprouts, rinse them with clear water, blanch them with boiling water, take them out, dry them, and plate them.
2. Sprinkle salt and vinegar on the bean sprouts and mix well. Finally, add onion, ginger and coriander segments and drizzle with pepper oil.
Fried mung bean sprouts
Ingredients: Ingredients: 400g of mung bean sprouts.
Accessories: dried shrimps 25g, coriander 10g.
Seasoning: salad oil 30g, salt 4g, monosodium glutamate 2g, onion 5g, ginger 5g and linseed oil 8g.
Characteristics of fried mung bean sprouts: delicious and crisp. Method for frying mung bean sprouts:
1. Wash the mung bean sprouts, blanch them in a boiling water pot, take them out after breaking, supercool them with cold water, drain the water and put them in a plate;
2. Shred onion and ginger;
3. Wash the coriander stalks and cut them into 6 cm long sections;
4. Put the wok on a big fire, heat it with salad oil, stir-fry the shredded ginger and onion slightly, then stir-fry the blanched mung bean sprouts quickly, and add salt, monosodium glutamate, pepper oil, coriander and shrimp to taste.
Food is similar to coriander: When taking tonics such as Atractylodes macrocephala, Cortex Moutan and traditional Chinese medicine, it is not advisable to take coriander, so as not to reduce the curative effect of tonics.
Mix mung bean sprouts
1. Clean the mung bean sprouts, blanch them in a boiling water pot (be careful not to blanch them too much), and take them out to control the water;
2. Wash the cucumber, cut it into pieces with a straight knife, then cut it into filaments, sprinkle with salt, add shredded onion and ginger and mix well. Finally, pour the vinegar and sesame oil into the plate. For example, add soaked dried bean sprouts and vermicelli to make mung bean sprouts mixed with three shreds.
Ingredients: mung bean sprouts 400g Ingredients: shrimp skin 25g coriander 10g seasoning: salad oil 30g salt 4g monosodium glutamate 2g onion 5g ginger 5g linseed oil 8g.
1. Wash the mung bean sprouts, blanch them in a boiling water pot, take them out after breaking, supercool them with cold water, drain the water and put them in a plate;
2. Shred onion and ginger;
3. Wash the coriander stalks and cut them into 6 cm long sections;
4. Put the wok on a big fire, heat it with salad oil, stir-fry shredded ginger and onion slightly, then stir-fry the blanched mung bean sprouts quickly, and add salt, monosodium glutamate, pepper oil and dried shrimps to taste.
Nutritionists advocate that mung bean sprouts should be eaten raw. The reason is that fresh bean sprouts are rich in nutrition, containing crude protein, amino acids, minerals and vitamins, and almost no fat, sugar and starch, which can be used to prevent and treat diseases. It is an ideal health food with long life. Here are some light and refreshing bean sprouts recipes, which are suitable for hot summer.
Bean sprouts mixed with fermented milk
Ingredients: 200g mung bean sprouts, 0/00g green pepper100g red pepper100g.
Seasoning: sesame oil, two small pieces of fermented bean curd, and 25g of sugar.
Practice: 1. Blanch the materials with boiling water, scoop them up and let them cool, then put them in a plate.
2. Two small pieces of fermented bean curd are mashed together with sugar, poured on bean sprouts and then poured with sesame oil.
Three shredded bean sprouts
Ingredients: 250g mung bean sprouts, shredded ham 1 50g, green pepper150g, red pepper1.
Seasoning: monosodium glutamate 1 2 spoon, salt 1 spoon, sesame oil1spoon, white pepper12 spoon, black pepper12 spoon.
Practice: 1. Slice ham, wash mung bean sprouts, green peppers and red peppers, and shred green peppers and red peppers.
2. Heat a wok and put 1 tbsp of oil, stir-fry shredded ham, add mung bean sprouts, salt, monosodium glutamate, white pepper and black pepper, then add shredded green pepper and shredded red pepper and stir-fry 1 min.
Bean sprouts and eel backs
Ingredients: 200g of water-soaked mushrooms, 50g of green peppers and 50g of mung bean sprouts.
Material: 2g Jiang Mo, 1 red pepper.
Seasoning: soy sauce 20g, sugar 2g, white powder 30g, sesame oil 2g, fresh soup 30g, Shaoxing wine 1g, salt1g.
Practice: 1. Cut the roots of Pleurotus nebrodensis, then wash it, cut it into pieces with an oblique knife, then squeeze out the water, add wine and salt, mix well and pat it evenly with dry white powder; Seed the green pepper and red pepper and cut them into nail slices.
2. Heat the wok, add 3 bowls of salad oil and heat for 6 minutes. Add mushrooms, fry until golden brown, and take out. Leave 3 grams of oil in the pot. Add green pepper, mung bean sprouts and red pepper, stir fry, add soy sauce, sugar, wine and fresh soup, pour in fried mushrooms, thicken with white powder and pour in sesame oil.
Fried soybean sprouts
Materials:
500g of soybean sprouts, salt, soy sauce, sugar, ginger slices and peanut oil.
Exercise:
1. Peel soybean sprouts, remove root hairs and wash.
2. Heat the pan, add peanut oil, pour bean sprouts after the oil is hot, stir-fry until half cooked, add soy sauce, refined salt, ginger slices and appropriate amount of water, continue to stir-fry, add sugar, and cook for a while.
Features:
The food is crisp, not greasy and refreshing.
Efficacy:
Soybean sprouts are sweet and cold, and contain protein, fat, high vitamin C, carotene, minerals and other substances. Bean sprouts contain more cellulose, which is beneficial to lose weight. Therefore, soybean sprouts can improve hair tissue and make people keep their hair black and shiny. And can moisturize and lose weight. Women who eat more soybean sprouts can get comprehensive beauty in three aspects: blackening hair, moistening skin and losing weight.