Stir fried bean sprouts(qiang chao dou ya jian dan xia fan cai )

Stir fried bean sprouts

Introduction:

"It's so hot these days that I don't have much appetite to eat. So I made bean sprouts for the sour and spicy taste and the crispness between my teeth. "

Production steps:

Step 1: make your own mung bean sprouts. The way to green bean sprouts is in my journal. Mung bean sprouts picked roots, washed. (it's ok if you don't pick the root, it doesn't affect the taste at all)

Step 2: cut red pepper into shreds, cut scallion into sections and set aside.

Step 3: put a little oil in the hot pot, fry the pepper in low heat after the oil is hot, fry the pepper paste, take out the pepper and discard it, leave the oil in the pot.

Step 4: stir fry shredded red pepper, then add bean sprouts and stir fry over high heat.

Step 5: quickly add a small amount of salt, a spoonful of soy sauce, two spoonfuls of vinegar, stir well. Finally, add the scallion and stir.

Step 6: finished product

Materials required:

Mung bean sprouts: 500g

Red pepper: 2

Scallion: 1

Pepper: a little

Oil: right amount

Salt: right amount

Raw soy sauce: 1 teaspoon

Vinegar: 2 teaspoons

Note: 1, the root of mung bean sprouts need not be pinched, it is also very tender, does not affect the taste; I want to enhance the impression of the photo, so I pinched the root, it is really tired. 2. The Chinese prickly ash needs to be fried to make it more fragrant. But the Chinese prickly ash itself needs to be fished out and thrown away. Otherwise, if you accidentally bite the Chinese prickly ash, it will be painful to think about it. 3. Bean sprouts are very tender. The shorter the frying time is, the better. In principle, it should not exceed 2 minutes. It's very hot.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: hot and sour

Chinese PinYin : Qiang Chao Dou Ya Jian Dan Xia Fan Cai