This is one of my favorite dishes.
It appears more frequently in our house.
If it weren't for the fact that bean sprouts are so poisonous now,
I may not get tired of eating every day.
The sweet and sour taste makes the crispness of bean sprouts more vivid.
It's pretty good for dinner.
Sweet and sour bean sprouts
By BlakeCollins
Recipe Recommendations
- mung bean sprouts 500 grams
- green pepper one
- carrots 2 tablets
- edible oil appropriate amount
- chicken essence appropriate amount
- salt appropriate amount
- white sugar appropriate amount
- vinegar appropriate amount
- sweet and sour
- explosion
- ten minutes
- simple
Steps for Sweet and sour bean sprouts
1
All ingredients are ready.
2
Soak mung bean sprouts in light salt water for 20 minutes, and then wash them twice with clear water.
3
Wash the green pepper and shred it, and shred the carrot.
4
Heat the wok, pour in the cooking oil, add green onions and ginger and saute until fragrant.
5
First pour in the green pepper and shredded carrot and stir fry quickly.
6
About half a minute, add bean sprouts and stir fry quickly.
7
Add salt, vinegar, and sugar and mix well.
8
Finally add the chicken essence, mix well, turn off the heat and serve on a plate.Sweet and sour bean sprouts Make Tips
1. Stir fry on fire throughout the entire process. 2. The ratio of salt to sugar is 1: 1.5, which is one spoonful of salt and one and a half spoonful of sugar. Vinegar depends on personal preference. If you are not afraid of acid, you can order a little more, and if you are afraid of acid, you can order a little less.