Eating bean sprouts has become a new trend in recent years. Among bean sprouts, mung bean sprouts are the cheapest and rich in nutrients. Mung bean sprouts are also one of the foods respected by natural editionists. During the germination process of mung bean sprouts, vitamin C will increase a lot, and some proteins will also be decomposed into various amino acids needed by humans, which can reach seven times the original content of mung bean sprouts, so the nutritional value of mung bean sprouts is greater than that of mung bean sprouts.
Green bean sprouts have high medicinal value. Traditional Chinese medicine believes that green bean sprouts are cool and sweet in nature. They can not only clear summer heat, clear meridians, and relieve various toxins, but also nourish the kidney, make diuretic, reduce swelling, nourish yin and strengthen yang, regulate the five internal organs, and beautify the skin., promote dampness and heat. It is suitable for patients with stagnation of damp-heat, lack of food and body fatigue, fever and polydipsia, constipation, poor urination, red eyes, sore nose and mouth, etc., and can also lower blood lipids and soften blood vessels.
stir-fried mung bean sprouts
By ReidFrami
Recipe Recommendations
- mung bean sprouts appropriate amount
- green onion appropriate amount
- dried chili appropriate amount
- pepper appropriate amount
- vinegar appropriate amount
- salt appropriate amount
- sour and salty
- fried
- ten minutes
- simple
Steps for stir-fried mung bean sprouts
1
Wash bean sprouts and drain.
2
Shred green onions.
3
Shred green pepper. Dry peppers for use.
4
Heat the pan to cool the oil, saute the pepper until fragrant, and remove the pepper.
5
Pour in the dried peppers and stir-fry until fragrant, add shredded green onions and shredded green peppers.
6
Pour in mung bean sprouts.
7
Pour in a little vinegar. Stir well.
8
Add a little salt to enhance the flavor, and then add a little vinegar.
9
Stir fry evenly and serve.