【Yantai】Stir-fried bean sprouts

Overview

During the germination process of mung beans, vitamin C will increase a lot, and part of the protein will also be decomposed into amino acids needed by various people, which can reach seven times the original content of mung beans, so the nutritional value of mung bean sprouts is greater than that of mung beans. Mung bean sprouts contain very low energy, but are rich in fiber, vitamins and minerals. They have beauty, detoxification, cellulite elimination, laxative, and antioxidant effects.

Tags

• hot dishes
• home cooking
• beginning of spring
• spring recipes
• bean sprouts
• chives
• zanthoxylum bungeanum
• salt

Ingredients

Steps

1. 1 Clean the mung beans and remove the roots.

   

2. 2 Separately cut the leek roots and leaves into sections, break apart the dried chili peppers and remove the seeds, and a handful of Sichuan peppercorns.

   

3. 3 Put a spoonful of peanut oil in the pot, stir-fry the peppercorns over low heat until the peppercorns turn black, remove the peppercorns and discard them, leaving the peppercorn oil in the pot.

   

4. 4 Add leek stalks and red pepper and stir-fry.

   

5. 5 After the aroma comes out, add the bean sprouts and stir-fry over high heat.

   

6. 6 After the bean sprouts become soft, add salt.

   

7. 7 Add leek leaves before serving, and you can also add a little light soy sauce to taste.

   

8. 8 Slightly spicy and crunchy.

   

9. 9 Bean sprouts have a high fiber content and have a weight loss effect.