The 5-minute quick dish is none other than this dish, although it is a vegetarian dish, but with the blessing of leeks and fragrant; crisp and juicy mung bean sprouts and soft vermicelli complement each other; red bell pepper shreds add a sense of liveliness to this dish; oyster sauce adds fresh flavor, the whole process takes less than 5 minutes, crackling out of the pot.
If you want to eat meat, first scramble the eggs and put them out, and then return to the pot to mix after all the dishes are fried, and a new dish with a rich egg flavor is born. If you want to eat meat, you can also fry the shredded meat out of the pot in advance, and when all the dishes are fried, then return the shredded meat to the pot, and the small dishes that are unsatisfied and appetizing are also good.
If you want to eat spicy, you can replace the red bell pepper with red pepper, or use the dried chili pepper to simmer. In short, on this basis, make more changes, even if you fry a plate every day, you don't feel tired.
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【Ingredients】 400 grams of mung bean sprouts, 1 handful of leeks, 1/2 red bell pepper, 1 small bundle of mung bean vermicelli, oil to taste, oyster sauce 20 g, a little salt
【Production】
1. Wash the ingredients: mung bean vermicelli with cold water to soak soft cut short, mung bean sprouts soaked in cold water to remove the floating skin;
2. Cut the leeks into inches and the red bell peppers into thin strips;
3. Pour the appropriate amount of oil in the wok, heat on high heat, when the oil temperature is 7 or 80% hot, pour the bean sprouts into the pot and stir-fry, and when the bean sprouts are slightly soft, pour in the appropriate amount of salt and oyster sauce;
4. When mixing evenly and slightly out of the soup, put the vermicelli into the pot;
5. With the continuous rise of the temperature and the blessing of salt and oyster sauce, the bean sprout juice is quickly absorbed by the vermicelli and continues to stir-fry on high heat;
6. After the vermicelli absorbs the soup and becomes soft, add the leeks and bell pepper shreds into the pot, stir-fry for a moment to change color and then come out of the pan.
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1. This dish is to eat crisp and tender, stir-fry on high heat, do not drag mud with water, the whole dish out of the pot is about 4 minutes; leeks and bell peppers can be eaten raw, change color that is, out of the pot, the residual temperature can make it further mature;
2. Mung bean sprouts are crisp and tender, mung bean vermicelli is not easy to lump, if the juice is too small is not easy to make the oyster sauce spread, you can pour a little water to increase humidity, so that the vermicelli can be evenly flavored;
3. If you like salty and heavy, you can add an appropriate amount of soy sauce or soy sauce.
"Make food with love, record the beauty with your heart, and present the mellow taste of the ingredients in a simple way." I am Meggy Dancing Apple, an English teacher for 18 years, and now a "kitchen for love" housewife, food writer, multi-platform special food original author, health manager, ACI international registered nutritionist.
In the days of dealing with oil, salt, sauce and vinegar, I feel more and more that "companionship" is the most beautiful and important in the world. Among the hot sales of the food book "Home Cooking with Million Hits", which has accumulated many years of experience, 200 home-cooked meals, health soups, and snacks and snacks are collected in the book.
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