Green bean sprouts are cool and sweet in nature. They can not only clear summer heat, clear meridians, and relieve various toxins, but also regulate the five internal organs, beautify the skin, and relieve dampness and heat. They are suitable for patients with stagnation of dampness and heat, lack of food and fatigue, fever and polydipsia, constipation, poor urine, red eyes, sore nose and nose.
Green bean sprouts are cold and are very suitable for consumption in summer. When cooking, add a little shredded ginger to neutralize its cold nature. You should not have too much oil and salt. Try to maintain its light taste and refreshing characteristics.
This jade is crispy in gold and silver, has reasonable nutrition and has the effect of clearing heat and detoxifying. It is eaten in summer to prevent and treat heat stroke and enteritis.
In the hot summer, this cold dish is a good choice. I hope everyone likes it.
Jade gold and silver double crisp
By PansyHarvey
Recipe Recommendations
- mung bean 400 grams
- Flammulina velutipes 100 grams
- bitter gourd a piece
- red pepper a little
- green pepper a little
- onion a little
- Jiang three pieces
- garlic 2 cloves
- salt half a teaspoon
- pepper a little
- white vinegar 3 teaspoons
- sesame oil a little
- salty and fresh
- mix
- half an hour
- ordinary
Steps for Jade gold and silver double crisp
1
Main ingredients: 400 grams of mung bean sprouts, 100 grams of mushroom mushrooms, a little bitter gourd
2
White vinegar, sesame oil, pepper and other condiments
3
Take a small section of bitter gourd, cut it from 3/4 of the circumference, hollow out the flesh, wash it, and cut it into thin slices. Blanch it in boiling water
4
Pick up the blanched balsam pear, pass it through cold water, and place it around the plate
5
Cut off the roots of the mushroom, wash them, and blanch them in boiling water. It will be done in less than 1 minute
6
Pour the blanched mushroom into cold water, drain the water, and place on a plate
7
Pick the roots of mung bean sprouts and wash them for later use
8
Blanch the mung bean sprouts in boiling water until slightly soft9
Pour the mung bean sprouts with cold water, drain the water, and place on the mushroom mushrooms
10
Chop green and red peppers and onions into fine grains, chop ginger and garlic into minced pieces and set aside
11
Mix ginger and garlic with white vinegar
12
Add appropriate amount of salt and pepper to the sauce
13
Pour the green and red peppers and onion cubes into the sauce and mix well
14
Drizzle sauce on mung bean sprouts
15
Drizzle with a few drops of sesame oilJade gold and silver double crisp Make Tips
1. Adding a moderate amount of vinegar when eating bean sprouts helps retain moisture and Vitamin C, and improves the taste;
2. Mung bean sprouts have coarse fibers and are not easy to digest; people with a weak spleen and stomach should not eat too much;
3. Enoki mushrooms are cold in nature; people with a weak spleen and stomach or chronic diarrhea should eat less;
4. Patients with arthritis or lupus erythematosus should be cautious about eating enoki mushrooms to avoid aggravating their condition.