The method for cooking soybean sprouts is not difficult and is also very convenient. As long as you stir-fry the soybeans and sprouts together, it's basically done. However, there are a few points to note:
1. When cooking soybean sprouts, never add alkali; instead, add a small amount of vinegar to prevent the loss of vitamin B.
2. The cooking process should be quick. Either stir-fry rapidly over high heat, or briefly blanch in boiling water and then immediately remove and season for serving.
3. When heating the sprouts, be sure to control the cooking time well. Cooking them until about 80% done is sufficient. Undercooked sprouts can sometimes have a slightly astringent taste, which adding vinegar can remove, while also keeping the sprouts crisp, fresh, and tender.
4. Soybean sprouts with tofu in a stewed pork rib soup are very suitable for those with excessive "stomach fire" and poor digestion.
5. It is important to note: do not eat rootless sprouts, as they are often sprayed with herbicides during their growth, and herbicides generally have carcinogenic, teratogenic, and mutagenic effects.