This morning, when I was still dreaming and reluctant to wake up, my husband had already gotten up because he was going to Tianjin this morning.
Tonight's food seemed a little inferior due to her husband's absence: a bowl of sweet potato soup, a sour and spicy mung bean sprouts, and a stack of sausage.
Crispy, sour and spicy, I like it.
Two days ago, I bought mung bean sprouts, and he rushed to stir-fry them, and fried them with the meat. As a result, he fried the mung bean sprouts until a lot of water came out. Needless to say, he finished them himself. Although I only tasted it, I still encouraged him with an appreciative expression that even I didn't believe it.
Hot and sour mung bean sprouts
By LeeDouglas
Recipe Recommendations
- mung bean sprouts appropriate amount
- dried chili appropriate amount
- salt appropriate amount
- oil appropriate amount
- vinegar appropriate amount
- garlic appropriate amount
- slightly spicy
- fried
- ten minutes
- simple
Steps for Hot and sour mung bean sprouts
1
Wash mung bean sprouts and control the water.
2
A little dried pepper.
3
A little cooking oil, add garlic and dried peppers when lightly heated.
4
Stir fry green bean sprouts over high heat.
5
First add vinegar and stir fry, then add edible salt and stir fry.
6
Stir fry for a few times over high heat and remove from the pan.