Stir-fried soybean sprouts
Overview
Stir-fry is also called dry stir-fry or dry stir-fry, and it is usually called dry stir-fry. It is a method of heating the dish in a short period of time. After the raw materials are processed with a knife, they are put into a pot with a small amount of oil. Heat the oil over medium heat and stir-fry continuously. When the oil and juice are no longer visible in the raw materials, add seasonings and accessories and continue to stir-fry until the raw materials are dry, fragrant and moist. Stir-fried bean sprouts is a very authentic home-cooked dish that is simple and easy to make. Bean sprouts can be soybean sprouts or black bean sprouts. Dry stir-frying of mung bean sprouts is not recommended because mung bean sprouts are too watery and difficult to stir-fry. Remove the fibrous roots of the soybean sprouts and only use the fat upper part. The fried soybean sprouts will not be sticky or astringent and have an excellent taste.
Tags
Ingredients
Steps
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After buying the soybean sprouts, soak them in clean water and pinch off the roots.
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Pinch off the slender roots of the soybean sprouts and stir-fry them to taste smooth and not astringent.
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Cut the red pepper into small pieces, chop the green onions, and shred the ginger.
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Pour an appropriate amount of oil into the pot. When the oil is hot, add the peppercorns, chopped green onions, and shredded ginger and sauté until fragrant.
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After the peppercorns, chopped green onions, and shredded ginger are sautéed until fragrant, add the chili segments and stir-fry until fragrant.
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Pour soybean sprouts into the pot.
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Stir-fry over high heat, then turn to low heat and stir-fry.
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Fry until the soybean sprouts change color and become soft, then add appropriate amount of soy sauce.
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Sprinkle an appropriate amount of refined salt, stir-fry over high heat, and stir-fry until the soybean sprouts are dry and there is no water in the pot.
