Vinegar Bean Sprouts
Overview
After school started, Mima prepared three meals for Nami based on the kindergarten recipes. She was just a reference, not a copy. After a few weeks, Mima found that the food at our house was richer. I also discovered that the kindergarten eats bean sprouts once a week, but Mi’s mother didn’t seem to care about this, and she didn’t deliberately prepare bean sprouts for her children. This stems from Mima’s habits and misunderstandings about food. I always feel that bean sprouts are not good and what was put in them when they were raw. In fact, some things can be ignored. It is a matter of degree, otherwise there will be no way to live. You can also eat raw bean sprouts yourself, but it is not as convenient as buying them when you are busy. Plus this side dish, classic recipe, classic taste, my daughter likes it very much
Tags
Ingredients
Steps
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Material diagram
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Wash and shred the red pepper, cut the garlic and onions.
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Take a mixing bowl and mix fruit vinegar or white vinegar or vinegar with light soy sauce, salt and sugar to make a juice.
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Pour oil into the wok and sauté garlic, onion and some shredded red pepper.
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Add the washed bean sprouts and stir-fry.
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Pour in the juice you mixed before.
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Stir fry evenly.
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Just take it out of the pot.
