Green pepper and mung bean sprouts(qing jiao lv dou ya )

Green pepper and mung bean sprouts

Introduction:

In the process of mung bean sprouting, there will be a variety of changes beneficial to the human body: some proteins will be decomposed into free amino acids that are easily absorbed by the human body; raffinose, hairy flower sugar and other sugars that produce gas will completely disappear, so that after eating mung bean sprouts, it will not cause abdominal pain like excessive consumption of mung bean. Moreover, after mung bean sprouts, it will release more phosphorus, zinc and other minerals, and the content of vitamins will also increase greatly. Among them, vitamin B2 increases by 2-4 times, carotene increases by 2-3 times, vitamin C increases by 6%, and folic acid and vitamin B6 also increase

Production steps:

Materials required:

Green pepper: one

Mung bean sprouts: 200g

Salt: right amount

Peanut oil: right amount

Chicken essence: appropriate amount

matters needing attention:

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Qing Jiao Lv Dou Ya