The killer of rice—fried bean sprouts with pickled peppers

The killer of rice—fried bean sprouts with pickled peppers

Overview

The bean sprouts here are grown by farmers from their own soybeans, so they are a bit small and inconspicuous, but they look more adorable and taste better than those in the city. Soybean sprouts have the effects of clearing away heat and improving eyesight, nourishing qi and blood, preventing gum bleeding, cardiovascular sclerosis and lowering cholesterol. Spring is the season when vitamin B2 deficiency is most common. Eating more soybean sprouts in spring can effectively prevent and treat vitamin B2 deficiency. Moreover, eating soybean sprouts regularly has brain-building, anti-fatigue, and anti-cancer effects.

Tags

Ingredients

Steps

  1. Remove the old roots of the soybean sprouts and wash them thoroughly in water.

    The killer of rice—fried bean sprouts with pickled peppers step 1

  2. Cut the pickled pepper into shreds, mince the ginger and garlic, and chop the green onion into finely chopped green onions and set aside.

    The killer of rice—fried bean sprouts with pickled peppers step 2

  3. Heat the wok, add cooking oil to heat, add onion, ginger and garlic and stir-fry until fragrant.

    The killer of rice—fried bean sprouts with pickled peppers step 3

  4. Add pickled pepper and stir-fry.

    The killer of rice—fried bean sprouts with pickled peppers step 4

  5. Add the soybean sprouts and stir-fry quickly over high heat.

    The killer of rice—fried bean sprouts with pickled peppers step 5

  6. Add salt and chicken essence, stir-fry evenly and serve.

    The killer of rice—fried bean sprouts with pickled peppers step 6