Mung bean sprouts are the cheapest and nutritious. During the germination process of mung bean sprouts, vitamin C increases a lot, and some proteins are also decomposed into various amino acids needed by the human body, which can reach seven times the mung bean content. Therefore, the nutritional value of mung bean sprouts is greater than that of mung bean sprouts.
Mung bean sprouts have the effects of clearing heat, detoxifying, diuretic and dehumidifying. It can reduce lactic acid accumulation and eliminate fatigue.
stir-fried green bean sprouts
Recipe Recommendations
- mung bean sprouts 500 grams
- Allium chinensis 1 handful
- soybean oil 2 teaspoons
- salt a little
- white vinegar appropriate amount
Steps for stir-fried green bean sprouts
1
Prepare mung bean sprouts and spring leeks.
2
Wash bean sprouts and drain.
3
Wash spring leeks and cut them into small pieces.
4
Heat the oil in the pan, add spring leeks and stir well.
5
Pour in mung bean sprouts and stir quickly; add salt and vinegar, and stir well.
6
Season well and serve in a plate.stir-fried green bean sprouts Make Tips
1. Green bean sprouts are rich in crude fiber and should not be eaten by people with spleen and stomach deficiency and indigestion. 2. Add some vinegar when cooking to solidify the protein as soon as possible and prevent the loss of vitamin B. 3. Stir fry mung bean sprouts quickly over high heat to keep the moisture and vitamin C from being damaged.