Don't use too much oil and salt when cooking, try to keep its light taste and refreshing characteristics.
3. stir fry the sprouts quickly after frying, and add some vinegar appropriately, so as to preserve water and vitamin C and have a good taste.
6.150 ~ 200g mung bean sprouts can relieve alcoholism and heat poisoning by decocting in soup.
Ingredients: mung bean sprouts (400g)
Bean sugar
Bean sugar
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 mung bean sprouts, blanch them in a boiling water pot, break them, take them out, cool them with cold water, drain the water and put them in a plate.
6. Cut the onion into sections and shred the 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, stir-fry the blanched mung bean sprouts quickly, and add salt, monosodium glutamate, pepper oil and dried shrimp to taste. [4]
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, grab and size them with 5g cooking wine, 3g refined salt and 25g wet starch (starch15g water), put them into 40% hot oil, and pour them into a colander to filter oil.
3. Heat 30g of oil in the pan, add onion (shredding) and ginger (shredding) into the wok, add mung bean sprouts and stir-fry over high fire, add refined salt, cooking wine, shredded pork and monosodium glutamate, stir well and serve.
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.
3. Fill the jar with 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.
Ingredients: 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.
Method:
(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.
Features: crisp, cool and light.
Efficacy: Mung bean sprouts contain 9 1.9 grams of water per 100 grams, which produces less heat after absorption and 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.
Ingredients: 400g of mung bean sprouts, 75g of leek, 5g of shrimp skin, 40g of vegetable oil, 0/0g of vinegar/kloc-0, proper amount of refined salt and a little monosodium glutamate.
Method:
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.
Features: Delicious and delicious.
Efficacy: Leek is nutritious, contains more cellulose and less fat, and can 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.
Ingredients: 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.
1. blanch the vermicelli, mung bean sprouts and carrots with boiling water, then take them out and take a quick shower with cold water.
Step 3 pour the sauce. It would be more beautiful to sprinkle some coriander, but it's a pity that we don't have it at home.
Ingredients: 300 grams of mung bean sprouts, a little shredded dried red pepper, and parsley. 1 tablespoon oil, 1 tablespoon soy sauce and vinegar, 1/2 tablespoons refined salt and monosodium glutamate, 10 pepper, a little sesame oil and shredded onion.
Exercise:
1. Wash mung bean sprouts, blanch them in boiling water for a while, then take them out and drain them.
2. Heat the wok, add a little base oil, add pepper granules to 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 in sesame oil, sprinkle with coriander segments, and take out the pan and plate.
Features: crisp and delicious.
The master reminded:
1. The blanching time of mung bean sprouts should not be too long.
2. Stir-fry must be fast.
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, soak them in boiling water, take them out, dry them, and plate them.
3. Sprinkle salt and vinegar on the bean sprouts and mix well. Finally, add onion, ginger and coriander, and drizzle with pepper oil.