Stir Ruyi vegetables in a stir-fried manner

My parents hardly go to the market to buy vegetables and are basically self-sufficient. They have been eating potatoes, Chinese cabbage, radishes, and carrots stored in autumn until now. Moreover, some radishes and carrots are grown by themselves in a few corners next to the building. In addition to these, my father also buried garlic in the flower pot. In a few days, green garlic sprouts would grow, making the home full of spring in winter. Especially when garlic was cheap the year before last, my father bought garlic for a few cents a pound at home in pockets. There were flower pots of raw garlic sprouts everywhere on the windowsill and floor at home. I didn't buy a garlic sprout at the market all winter, and all I ate were pure natural green garlic sprouts grown by my father himself. Since last year, garlic has become "garlic, you are cruel". My father couldn't bear to buy such expensive garlic. He only gave birth to two small pots of garlic sprouts and basically sent them to my home. The old couple couldn't bear to eat a bite themselves!

In addition to producing garlic sprouts, my parents also produce bean sprouts themselves. Soybean sprouts and mung bean sprouts are all fresh and fresh, and they often send some to my cousin and me. These home-grown bean sprouts taste different from those sold outside. I think not only because of their natural health, but also because they contain the elderly's strong care for us, they taste different!

Soybean sprouts can be stir-fried, cold, or stir-fried with three shredded silk or assorted veggies. Koreans like to use soybean sprouts to make soup, which is reflected in many Korean dramas. When I make boiled fish, I like to use soybean sprouts as the bottom. It tastes better than fish. But when it comes to crispy and raw, it is still the best cold.