Food Material List
- 1 Mungbean sprout 200g
- 1 Wash and chop peppers; wash onions and dice. Rinse mung bean sprouts with clean water. Add some water to the pot and boil it.
- 2 Pour bean sprouts into boiling water and turn off the fire immediately. Bean sprouts are stirred in boiling water to heat them evenly. It takes 10 seconds to scald the sprouts. It not only keeps the water content of bean sprouts, but also removes the bacterial residues on the surface of bean sprouts. After the bean sprouts are removed from the pot, they are rinsed with clean water to make the taste of the bean sprouts more crisp, and the bean sprouts after cooling water are drained.
- 3 Put in a spoonful of vinegar. Add a spoonful of sugar, sugar: vinegar = 1:1, which is also the secret to make bean sprouts tasty. Season with salt.
- 4 Pour in the chopped onions and chillies. Do not stir at this time. Heat the pan, add a little oil and put in a few peppers. Fried pepper fragrance, hot oil poured on onions and chili peppers, with the crisp pouring of oil, the fragrance of the previous seasoning is further stimulated. Bean sprouts and seasonings are stirred evenly and served on a plate.
Mung bean sprouts are sweet in taste and cold in nature; they return to the heart and stomach meridians; they can not only clear heat, clear channels and detoxify toxins, but also regulate the five Zang organs, beautify the skin and relieve dampness and heat. Mung bean sprouts contain riboflavin, which is suitable for people with oral ulcers. Mung bean sprouts are household vegetables for expelling phlegm, fire and dampness. Those whose constitution belongs to phlegm, fire and dampness have high blood pressure or blood lipid, and those who are addicted to smoking and alcohol are fat. If they are often eaten mung bean sprouts, they can play the role of clearing stomach, detoxifying heat and cleaning teeth.