Jade gold and silver crispy(fei cui jin yin shuang cui )

Jade gold and silver crispy

Introduction:

"Mung bean sprouts are cool and sweet in nature. They can not only clear away summer heat, unblock meridians and remove toxins, but also regulate five internal organs, beautify skin and promote dampness and heat. They are suitable for patients with dampness and heat stagnation, less food and body fatigue, fever and thirst, constipation, adverse urination, red eyes, sore mouth and nose, etc. Mung bean sprouts are cold and very suitable for summer consumption. When cooking with a little ginger, and its cold, oil and salt should not be too much, to try to maintain its light flavor and refreshing characteristics. This jade gold and silver double crisp, reasonable nutrition, with the role of clearing heat and detoxification. It can be used in summer to prevent heatstroke and enteritis. Hot summer, this cold dish is a good choice. I hope you like it. "

Production steps:

Step 1: main ingredients: 400 grams of mung bean sprouts, 100 grams of Flammulina velutipes, a little balsam pear

Step 2: white vinegar, sesame oil, pepper and other condiments

Step 3: take a small section of Momordica charantia, cut it from 3 / 4 of the circumference, empty the pulp, wash and slice it. Blanch in boiling water

Step 4: pick up the boiled bitter gourd with cold water and stack it around the plate

Step 5: cut the root of Flammulina velutipes, wash it, blanch it in boiling water for less than 1 minute

Step 6: blanch the Flammulina velutipes in cold water, drain the water and put it on the plate

Step 7: remove the roots of mung bean sprouts, wash and set aside

Step 8: blanch the mung bean sprouts in boiling water and soften slightly

Step 9: put the mung bean sprouts on the Flammulina velutipes with cold water and drain water

Step 10: cut green pepper, red pepper and onion into small pieces, cut ginger and garlic into small pieces and set aside

Step 11: mix ginger and garlic with white vinegar

Step 12: add salt and pepper to the sauce

Step 13: pour green pepper, red pepper and onion into the sauce and mix well

Step 14: pour the sauce over the mung bean sprouts

Step 15: drizzle with a few drops of sesame oil

Materials required:

Mung bean: 400g

Flammulina velutipes: 100g

Bitter gourd: a piece

Red pepper: a little

Green pepper: a little

Onion: a little

Ginger: three pieces

Garlic: 2 cloves

Salt: half a teaspoon

Pepper: a little

White vinegar: 3 teaspoons

Sesame oil: a little

Note: 1, edible bean sprouts appropriate add some vinegar, in order to save water and vitamin C, taste good; 2, mung bean sprouts fiber is thick, not easy to digest, spleen and stomach deficiency cold people, should not eat more; 3, Flammulina velutipes cold, spleen and stomach deficiency cold, chronic diarrhea people should eat less; 4, arthritis, lupus erythematosus patients should be careful to eat Flammulina velutipes, so as not to aggravate the disease.

Production difficulty: ordinary

Process: mixing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Fei Cui Jin Yin Shuang Cui