Reading guide in this issue: In summer, I can eat this "live vegetable" for a few dollars, a plate for a few dollars, crispy, delicious and nutritious
Bean sprouts are the most common vegetables on the people's table. Sprouts, also known as bean sprouts, are edible "sprouts" cultivated from the seeds of various cereals, beans, and trees, also known as "live vegetables", also known as Ruyi vegetables.
Mung bean sprouts have the functions of clearing heat and detoxifying, sobering up and diuretic, and dehumidifying. Li Shizhen recorded in the "Compendium of Materia Medica": Only this bean sprouts are white and beautiful, and they are pure and nourishing after eating, and have the function of "detoxifying alcohol, heat poisoning, and benefiting three cokes".
In summer, meet this "live vegetable" can be eaten, mung bean sprouts are inexpensive, cheap, a few dollars can make a plate, especially suitable for summer hot food, hot summer, crispy, delicious and nutritious, let's take a look at what mung bean sprouts are doing:
【Stir-fried three silks】Ingredients required: half a catty of mung bean sprouts, 2 pieces of dried tofu, 1 handful of leeks, appropriate amount of oil and salt, 2 slices of ginger, 3-4 dried chilies, 1 tablespoon of soy sauce, half a tablespoon of aged vinegar, 1 teaspoon of chicken essence,
Steps:
1. Prepare the required materials, wash the mung bean sprouts, put them in the filter basket, drain the water, and the water must be drained, otherwise the fried mung bean sprouts will not taste crispy.
2. Cut the leeks into 3-4 cm long segments, cut the dried tofu into shreds with the width of leek leaves, cut the dried chili peppers into segments, do not use the chili seeds, and cut the ginger into shreds.
3. Add water to the pot and boil, blanch the dried tofu shreds, boil for 2-3 minutes, take out the dried tofu shreds, put them in cold water to cool, drain the water and set aside, blanch the dried tofu shreds, you can remove the beany smell, and it is not hard to eat.
4. Heat oil in a pot, add shredded ginger and dried chili peppers and stir-fry until fragrant.
5. Add the mung bean sprouts and stir-fry over high heat, stir-fry the mung bean sprouts until they are 7-8 mature, pour in soy sauce and stir-fry evenly
6. Add the dried shredded tofu, then add salt, chicken essence, and stir-fry evenly.
7. Put in the leek section, stir-fry over high heat, fry the leeks until they become slightly soft, pour aged vinegar along the edge of the pot, stir-fry a few times, turn off the heat, put it on a plate, and a crispy, tender and delicious vegetarian fried three silks are ready.
【Stir-fried vermicelli with mung bean sprouts】Ingredients: 250 grams of mung bean sprouts, 1 small handful of leeks, 1 handful of vermicelli, appropriate amount of oil and salt, 1 slice of sauce, 2 cloves of garlic, 1 teaspoon of chicken essence, a few drops of rice vinegar
1. First put the vermicelli in a large bowl, pour boiling water, use chopsticks to spread the vermicelli, scald the vermicelli softly, then pour in an appropriate amount of cold water, soak the vermicelli with warm water, soak it for about 1 hour, and soak the vermicelli until there is no hard heart.
2. When the time is up, drain the vermicelli, pour in 1 tablespoon of cooked oil or salad oil, then add 1 tablespoon of soy sauce, mix well, so that the vermicelli will not stick to each other when stir-frying, stick into a ball, and will not stick to the pan, this is a little trick for frying vermicelli.
3. Wash the mung bean sprouts, remove the bean skin, drain the water, and drain the water.
4. Remove the old leaves of the leeks, wash them, and then cut the mung bean sprouts into inch segments.
5. Heat the pot with oil, add minced ginger, stir-fry the garlic slices, then stir-fry the mung bean sprouts over high heat, pour in a few drops of rice vinegar, stir-fry the mung bean sprouts until they are broken, and fry the bean sprouts quickly when frying the bean sprouts, so that the vitamin C is less damaged. Mung bean sprouts are cold, and it is advisable to add a little shredded ginger when cooking to neutralize its coldness. Adding a little vinegar when frying mung bean sprouts can not only prevent the loss of vitamin B1, but also enhance the weight loss effect.
6. Add vermicelli, leek segments, salt, chicken essence, stir-fry quickly over high heat, fry the leeks until they become slightly soft, turn off the heat, and put them on a plate.
【Cold mung bean sprouts】Ingredients required: half a catty of mung bean sprouts, 2 pieces of dried tofu, 1 coriander, an appropriate amount of oil and salt, 1 tablespoon of sesame oil, 5-6 cloves of garlic, about 20 peppercorns, 7-8 dried chili peppers, 2 tablespoons of light soy sauce, 2 tablespoons of aged vinegar, 1 teaspoon of monosodium glutamate,
Steps:
1. Prepare the required ingredients and wash the mung bean sprouts.
2. Cut the dried tofu into shreds, cut the coriander into 1 cm long segments, pat the garlic, then cut into minced pieces, cut the dried chili into small pieces, and put them in a bowl.
3. Add water to the pot and boil, blanch the dried tofu shreds, boil for 2-3 minutes, remove the dried tofu shreds, put them in cold water to cool, remove them, clean the water of the dried tofu with your hands, and set aside.
4. Boil the water in the pot again, blanch the mung bean sprouts, and remove the mung bean sprouts after the water boils. Mung bean sprouts are easy to cook, blanch for too long, and remove them after the water is boiled, otherwise they will lose their crisp and tender taste.
5. After the mung bean sprouts are taken out, immediately put them in cold water to cool, drain the water and set aside, after blanching the mung bean sprouts, put them in cold water to cool down, which can maintain the crisp and tender taste of the mung bean sprouts.
6. Add oil to the pot and heat it, fry the peppercorns on low heat to make pepper oil, fry the peppercorns until slightly charred over low heat, and remove the peppercorns.
7. Pour hot pepper oil into a bowl with dried chili peppers and fry the chili peppers until fragrant.
8. Put the mung bean sprouts, dried tofu shreds, coriander segments, and minced garlic into a basin, pour in the fried chili oil, and then add sesame oil, salt, light soy sauce, aged vinegar, and monosodium glutamate.
9. Mix evenly with chopsticks, put it on a plate, and a crispy, delicate and delicious, light and appetizing cold mung bean sprouts is ready.
【Cold salad】Ingredients required: 2 cucumbers, half a catty of mung bean sprouts, 2 pieces of dried tofu, 1 coriander, appropriate amount of oil and salt, 1 tablespoon of sesame oil, 3 cloves of garlic, 1 tablespoon of light soy sauce, 2 tablespoons of sugar, 3 tablespoons of rice vinegar, 4-5 dried chilies,
Steps:
1. Prepare the required ingredients, wash the cucumber and coriander, drain the water, remove the bean skin from the mung bean sprouts, and wash well.
2. Dried tofu cut into thin strips.
3. Cut the cucumber into slices, then into shreds, mince the garlic and cut the coriander into small pieces.
4. Add water to the pot and bring to a boil, blanch the dried tofu shreds for 1-2 minutes, remove the dried tofu shreds, put them in cold water to cool, drain the water and set aside.
5. The water in the pot is boiled again, blanched the mung bean sprouts, boil for about 1 minute after the water boils, blanch the mung bean sprouts until they are broken, take out the mung bean sprouts, put them in cold water to cool, so that the mung bean sprouts can be cooled quickly, take out the mung bean sprouts, drain the water and set aside, after the mung bean sprouts are blanched, immediately put them in cold water to cool, which can maintain the crisp and tender taste of the mung bean sprouts, and will not be blanched, otherwise, the crisp and tender flavor of the mung bean sprouts will be lost.
6. Cut the dried chili peppers into sections, put them in a bowl, add oil to the pot and heat them, pour the hot oil on the dried chili segments in the bowl, and fry the dried chili peppers until fragrant. Master the oil temperature and don't fry the dried chili peppers, otherwise they will have a bitter taste.
7. Put the cucumber shreds, dried tofu and mung bean sprouts into a basin together, add the fried chili oil, sesame oil, then add minced garlic, coriander, salt, sugar, rice vinegar, and light soy sauce. Use chopsticks to stir evenly from the bottom to the top, put it out and put it on a plate, this cold salad, you must eat it first, don't let it go for a long time, otherwise, the nutrition will be lost, and the taste will not be crispy and tender.
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