Black bean sprouts
Overview
Bean sprouts include soybean sprouts, black bean sprouts, and mung bean sprouts. In the past, my father said that soybean sprouts are crispy when stir-fried, and mung bean sprouts can be made into soup to relieve heat. In fact, they are delicious no matter how you eat them. Today, I added some tempeh and half-fried and half-stirred it. It goes well with rice. Adding a red pepper makes it even more eye-catching and delicious. Bean sprouts, also known as bean sprouts, bean sprouts, wishful vegetables, pinch vegetables, silver sprouts, silver needles, silver sprouts, sprouts, soybean sprouts, and clear water bean sprouts. It turns out that bean sprouts have so many good names. Bean sprouts contain lower calories and higher water and dietary fiber. In addition to vitamin C produced during the germination process, it also contains high-quality plant-based protein and rich minerals such as vitamin B1, vitamin B2, calcium, potassium, phosphorus and iron contained in the original beans. It can nourish hair, keep hair black and shiny, and has a good effect on fading facial freckles. Ingredients: 200 grams of soybean sprouts, 1 red pepper Ingredients: 1 teaspoon of tempeh, 5 grams of garlic, 2 teaspoons of light soy sauce, appropriate amount of refined salt, appropriate amount of cooking oil
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Ingredients
Steps
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Ingredients.
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Select the bean sprouts and remove the old roots.
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Cut the red pepper into small slices and slice the garlic.
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Add more oil as appropriate and sauté the garlic slices in warm oil.
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Add bean sprouts and stir-fry.
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Fry until the water is dry and the bean sprouts are fragrant. Add tempeh.
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Add refined salt.
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Add 2 teaspoons of light soy sauce.
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Add red pepper slices and stir well.
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Load the disc.
