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Spicy green bean sprouts
During the germination of mungbean, vitamin C will increase a lot, and part of the protein will be decomposed into various amino acids needed by people, which can reach seven times the content of mungbean. Therefore, the nutritional value of mungbean sprouts is greater than that of mungbean. Today, I recommend this spicy green bean sprout to you. It can not only supplement vitamins, but also appetizer, enhance appetite, and bring a little coolness to the hot summer.
Step 1 . Remove the bean skin from the mung bean sprouts and rinse them.
Step 2 . Clean the coriander, cut it into strips and put it on a plate for standby.
Step 3 . Remove the stalks and seeds of green pepper, rinse and cut into shreds.
Step 4 . After the onion, ginger and dry red pepper are cleaned, cut the ginger into shreds, cut the onion into oblique sections, and cut the dry red pepper into shreds.
Step 5 . Put a little oil in the pot, add shredded ginger and chopped green onion.
Step 6 . Add the red pepper after the green onion and ginger change color, and then saute until fragrant.
Step 7 . Add green bean sprouts, a little vinegar, and stir fry.
Step 8 . After the mung bean sprouts are fried for a while, add the shredded green pepper, coriander and salt.
Step 9 . When it comes out of the pot, add a little chicken essence.
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