Bean sprout powder
Overview
In fact, many dishes are not unpalatable. As long as they are cooked in the right way, the most ordinary ingredients can become delicious. In this dish, Bao Ma poured rice vinegar to add a crispy texture to the bean sprouts and evaporate the beany smell, then added vermicelli to make it bland and tasteless, and added some shredded pork, and this immediately became a popular dish. The crispness of the bean sprouts, the fragrance of the vegetable soup wrapped in the vermicelli, and occasionally a piece of fragrant and tender shredded pork. The vermicelli naturally blends these ingredients together. It is a very delicious combination!
Tags
Ingredients
Steps
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Prepare the ingredients, soak the bean sprouts in water and pick out the bean skins, drain them into purified water and set aside
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Boil the vermicelli until soft and cook, turn off the heat and set aside
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shredded pork
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Add light soy sauce, cooking wine, and minced ginger, mix well, and let the flavors infuse for 5 minutes (the meat is tender and not fishy)
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Pour oil into the pot. When it is hot, add shredded pork and when it turns white, add chopped green onion
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When the aroma comes out, turn up the heat, add the mung bean sprouts that have been drained and stir-fry
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Pour rice vinegar along the side of the pot and stir-fry quickly
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Add vermicelli, add salt and stir-fry
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When the bean sprouts are soft, add a little soy sauce to adjust the color, and add minced garlic to stir-fry to enhance the flavor (if you have garlic sprouts, you can add a few garlic sprouts to enhance the color and flavor. I did not add a few shredded green onions at the end)
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Turn off the heat and remove from the pot. The crispness of the bean sprouts, the fragrance of the vegetable soup wrapped in the vermicelli, and occasionally a piece of fragrant and tender shredded pork. The vermicelli naturally blends these ingredients together. It is a very delicious combination!
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Very delicious to eat
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Simple and delicious
