Step 1: Soak the vermicelli, put the vermicelli into a container, pour boiling water, scald the vermicelli until it is loose, then soak it in warm water for 10 minute, wash the leek, rinse the mung bean sprouts, and remove the soybean oil skin. Cut the mung bean sprouts into sections about 3 cm long. Knock the eggs into a bowl, beat them evenly, shred the ginger, slice the garlic, drain the soaked vermicelli, pour in soy sauce, stir to make the vermicelli change color, then pour in half a tablespoon of oil and stir, so that the vermicelli will not stick together when stir-frying, which is also a trick for the fried vermicelli not to stick together or stick to the pot.
Step 2, add oil to the pot, heat it, pour in the egg liquid, and when the egg liquid is heated until it condenses, stir-fry the raw egg into pieces, and take out the egg pieces for later use. Add a little oil to the pot, heat it, add ginger slices and garlic and stir-fry until it breaks. Add vermicelli and egg pieces and stir well. Stir-fry the vermicelli until it becomes loose. Add leek, salt and monosodium glutamate, stir-fry quickly and evenly, turn off the fire, serve out and plate, and a delicious stir-fry is ready.
Tip: First, blanch the vermicelli with hot water, and then soak it in warm water. It is hard to soak in cold water, and the frying time is short, so it is not easy to cook. After the vermicelli is soaked, add some oil and stir, so that it is not easy to stick to the pot, and it will not stick together when stir-frying. Stir-fried mung bean sprouts should be popular. Stir-fry quickly until it is over.