Green pepper and green bean sprouts
During the germination process of mung beans, there are many changes that are beneficial to the human body: some proteins will decompose into free amino acids that are easily absorbed by the human body; carbohydrates that produce gas such as raffinose and triclosin completely disappear, making it possible to eat mung bean sprouts. It will not cause abdominal pain like excessive consumption of mung beans. Moreover, after mung beans germinate, they release more minerals such as phosphorus and zinc, and the content of vitamins will also increase greatly. Among them, vitamin B2 has increased by 2 to 4 times, carotene has increased by 2 to 3 times, and vitamin C has increased by 6%, folic acid and vitamin B6 have also increased.
Recipe Recommendations
- green pepper one
- mung bean sprouts 200 grams
- salt appropriate amount
- peanut oil appropriate amount
- chicken essence appropriate amount
- slightly spicy
- fried
- ten minutes
- simple
Steps for Green pepper and green bean sprouts
1
Prepare the required raw materials.
2
Wash the green pepper, remove the stalks, remove the seeds, and shred, wash the green bean sprouts clean, and strain off the water.
3
Put the oil in a hot pan, stir fry the shredded green peppers, and add appropriate amount of salt.
4
Add green bean sprouts and stir fry until done, add chicken essence to taste.