How to make delicious mung bean sprouts

Mung bean sprouts can be said to be the most common home-cooked dish in life. It can clear away heat and detoxify, promote digestion, and prevent the three highs. People have many benefits to their bodies after eating it. However, mung bean sprouts are a dish with a light taste. Usually, many people feel that it tastes bad after it is cooked. In fact, this has a lot to do with how people cook it. I will introduce the classic method of mung bean sprouts in a while, so that everyone can have a comprehensive understanding of the method of mung bean sprouts, and also know how to make it the most delicious.

1. Spicy and sour mung bean sprouts are delicious

Usually, mung bean sprouts are especially delicious when made into sour and spicy mung bean sprouts. When making it, you need to prepare 300 grams of mung bean sprouts, 100 grams of carrots, and appropriate amounts of oil, salt, onions, dried chili peppers, vinegar and other ingredients. After washing the mung bean sprouts, remove the water, cut the red peppers and carrots into shreds, heat the oil in a pan, add chopped onions and chili peppers, stir-fry until fragrant, then add bean sprouts and shredded carrots, stir-fry evenly, add vinegar and edible salt to taste, and stir-fry evenly before eating.

2. Cold bean sprouts

Cold-mixed mung bean sprouts are also very delicious. When making it, you need to blanch the mung bean sprouts in boiling water, take them out and drain the water, then add shredded carrots and cucumbers, then add light soy sauce, vinegar and cooking oil, and finally add chili oil. After mixing well, you can serve it on a plate. It has a refreshing taste, a crispy texture, and a slightly spicy taste. It is especially delicious.

3. Mung bean sprout fried noodles

Fried noodles with mung bean sprouts are also very delicious. You can prepare 500 grams of fresh noodles, some cucumbers, carrots, black fungus and mung bean sprouts in appropriate amounts. Cut the cucumber and carrot into shreds, put the noodles into the pot and boil them, then take them out and rinse them with cold water. Then put oil in a wok and heat it, then put the mung bean sprouts, black fungus, cucumber, carrot and other ingredients into the wok and stir-fry. Add light soy sauce, oyster sauce and table salt, stir well, then put the noodles into the wok and stir-fry together. After the noodles and vegetables are cooked, add sesame oil to enhance the flavor, then take them out and serve on a plate.