Bean sprouts cooked with vinegar(cu peng huang dou ya )

Bean sprouts cooked with vinegar

Introduction:

"Bean sprout is the tender sprout of Soybean after processing, which is a kind of nutritious vegetable. It is rich in potassium, which can help maintain nerve health and normal heart rhythm, prevent stroke and assist normal muscle contraction. It has the effect of lowering blood pressure. More nutrients are released in the germination process of soybean, which is more conducive to human absorption. When cooking soybean sprouts, it is recommended to add a small amount of vinegar, because vitamin C itself is weakly acidic. In acidic vinegar, it will increase stability and is not easy to be damaged by high temperature. Vinegar cooking bean sprouts is a Kwai Chi dish with high nutritional value and crispy taste. It looks like a simple common dish. Actually, the greater the difficulty is, the more challenging it is to cook. The cooking time of this dish should be controlled well. Too long, too soft and rotten will affect the taste. And soup. There will be a beany smell during the frying period. "

Production steps:

Step 1: wash the bean sprouts and drain the water.

Step 2: wash coriander and cut into sections.

Step 3: add oil into the pot, add pepper and stir fry until fragrant.

Step 4: pour in the drained soybean sprouts.

Step 5: add salt and stir quickly.

Step 6: stir fry until bean sprouts break. Then cook with vinegar.

Step 7: add the coriander section. Stir fry quickly and evenly.

Step 8: add chicken essence to taste.

Materials required:

Soybean sprouts: 300g

Coriander: moderate

Pepper: right amount

Zanthoxylum bungeanum: right amount

Salt: right amount

Chicken essence: appropriate amount

Vinegar: moderate

Note: after washing bean sprouts must drain water, and then cooking process oil temperature is very high, so as to avoid scalding

Production difficulty: simple

Technology: explosion

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Cu Peng Huang Dou Ya