Cold Mung Bean Sprouts

Overview

Mung bean sprouts are processed food from mung beans, and their nutritional content is doubled compared to mung beans. During the germination process of mung beans, the amino acids contained in the protein can be recombined, greatly increasing the relatively lacking amino acids in mung beans, and making the ratio of amino acids more suitable for the needs of the human body, thereby improving the nutritional value of mung bean sprouts; mung beans usually do not contain vitamin C, but they are very rich in vitamin C after germination, especially mung beans that have sprouted for 4 to 7 days. During the germination process, the vitamin C will increase a lot

Tags

• cold dishes
• home cooking
• aged vinegar
• chicken essence
• chopped pepper
• coriander
• garlic
• light soy sauce
• mung bean sprouts
• onions
• oyster sauce
• sesame oil
• ginger
• salt

Ingredients

Steps

1. 1 Sieve and peel the mung bean sprouts, wash them, bring water to a boil in a pot, add the mung bean sprouts and cook for three to four minutes, remove from the cold water, drain and set aside

   

2. 2 Wash and chop onions, ginger, garlic and coriander and set aside

   

3. 3 Pour two chopped onions, ginger, garlic and coriander into the drained mung bean sprouts, add two tablespoons of chopped pepper, appropriate amount of salt, chicken essence, light soy sauce, mature vinegar, oil and sesame oil

   

4. 4 Stir evenly and serve on a plate