Stir fried mung bean sprouts with leeks(jiu cai chao lv dou ya )

Stir fried mung bean sprouts with leeks

Introduction:

"Leek contains more nutrients, especially cellulose, carotene, vitamin C and so on. Leek also has volatile thiopropene, with a pungent flavor, can enhance appetite, and blood stasis, blood circulation, detoxification and other effects. Because leek contains more cellulose, it can promote intestinal peristalsis and keep bowel smooth. Leek leaves, seeds, roots can be used as medicine. Summer is suitable to eat more vegetables or something, can't eat like this. This dish is quite suitable. The combination of leeks and bean sprouts is light and refreshing. It's really good. "

Production steps:

Step 1: wash leek and cut into sections, wash pepper and cut into shreds.

Step 2: wash the mung bean sprouts, peel the garlic and smash them.

Step 3: heat the oil in the pan, add garlic and pepper and stir fry until fragrant.

Step 4: add bean sprouts and stir well.

Step 5: add leeks and stir well.

Step 6: season with a little soy sauce and salt.

Step 7: stir fry with MSG.

Step 8: take out the pot and fill the plate.

Materials required:

Leek: 200g

Mung bean sprouts: 300g

Pepper: 1

Garlic cloves: 3

Salt: 4 g

MSG: 2G

Soy sauce: a little

Salad oil: right amount

Note: 1, you can also replace mung bean sprouts with soybean sprouts. 2. Add leeks and stir fry over high heat. 3. It's fresh, and you don't need monosodium glutamate.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Jiu Cai Chao Lv Dou Ya