Stir fried mung bean sprouts(su chao lv dou ya )

Stir fried mung bean sprouts

Introduction:

"Mung bean sprouts are the cheapest and nutritious sprouts. In the process of Mung Bean Germination, vitamin C increases a lot, and some proteins are also decomposed into various amino acids needed by human body, which can reach seven times of mung bean content. Therefore, the nutritional value of mung bean sprouts is greater than that of mung bean. Mung bean sprouts have the effects of clearing away heat and toxin, diuresis and dehumidification. It can reduce lactic acid accumulation and eliminate fatigue

Production steps:

Step 1: prepare mung bean sprouts and spring leeks.

Step 2: wash and drain the bean sprouts.

Step 3: wash spring leeks and cut into small pieces.

Step 4: heat the oil in the pan and stir fry the leeks in the next spring.

Step 5: pour in the mung bean sprouts and stir well; add salt and vinegar and stir well.

Step 6: adjust the flavor and put it on the plate.

Materials required:

Mung bean sprouts: 500g

Spring leek: 1

Soybean oil: 2 tsp

Salt: a little

White vinegar: right amount

Note: 1, mung bean sprouts are rich in crude fiber, spleen and stomach deficiency cold, indigestion is not edible. 2. Adding vinegar in cooking can make the protein solidify as soon as possible and prevent the loss of vitamin B. 3. Stir fry mung bean sprouts over high heat to keep moisture and vitamin C from being destroyed.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: light

Chinese PinYin : Su Chao Lv Dou Ya