Meat bean sprouts
By VicentaLakin
GREEN BEAN SPROUTS ARE RICH IN VITAMIN C, THEY HAVE A SOFT TASTE, THEY HAVE THE EFFECT OF HEATING OFF THE FIRE, AND THEIR RICH DIETARY FIBRES ARE ABLE TO CLEAR THEIR INTESTINES; AND THE ADDITION OF A HERRING TO THE ACUPUNCTURE IS MORE CONDUCIVE TO GASTRIC CREEPING, UP AND DOWN, AS WELL AS ABATING. THE MEAT CAN'T BE RELEASED. THERE'S DIFFERENT FLAVORS。
Recipe Recommendations
- pork stuffing 50 grams
- mung bean sprouts 400 grams
- leek 1 handful
- oil 15 grams
- salt 0.5 grams
- soy sauce 20 grams
Steps for Meat bean sprouts
1
Green bean sprouts and herbs are washed clean; the roots of green bean sprouts can be removed if time permits, so it looks much better, and if there is no time to go, plant fibres can be added。
2
Cream cut 2 centimeters。
3
Hot pots of cool oil, pork into the pots, with shovels quickly dispersing into small particles。
4
A little soy sauce to make it smell good。
5
The bean sprouts in the pot, two minutes in the fire, a drop of salt, a drop of soy sauce, a full softening of the bean sprouts。
6
The cuisine's in the pot。
7
Spade bean sprouts, fresh and freshMeat bean sprouts Make Tips
One, green bean sprouts are not easy to taste, so a little soy sauce has the effect of increasing the color of the aroma. Two, cuisine is ready. Just put it in before you go out。