There is a lot of little knowledge about bean sprouts that everyone doesn't know. Let me tell you something. You can learn to cook and increase your knowledge, killing two birds with one stone.
China has had the habit of eating bean sprouts since ancient times, but "early bean sprouts were first used for dietotherapy and then used for Taoist health preservation". It can be said that bean sprouts have a very long history.
Traditional bean sprouts refer to soybean sprouts. Many people don't know which is more nutritious, soybean sprouts or soybeans. Some people take it for granted that soybean sprouts are born in soybeans and are naturally more nutritious, but they are not.
Studies have shown that the content of protein, carotene, vitamins and folic acid in soybean sprouts is much higher than that of soybean, even more than that of soybean milk. Moreover, after germination, these nutrients are more easily absorbed and digested by the human body. Especially for the elderly and children with weak digestion and absorption function, eating bean sprouts is better than drinking soybean milk.
There are many ways to eat soybean sprouts. My family wants to eat it once every three days, which is both economical and delicious. Two dollars to buy a handful of bean sprouts, whether vegetarian or leek, are delicious. Share with you the practice of fried shredded pork with bean sprouts and cook it at home. Delicious food is not negotiable.
Ingredients: 400g of soybean sprouts, 200g of tenderloin or lean pork, appropriate amount of onion and garlic, 0.5 tbsp of soy sauce 1 tbsp of starch1tbsp, and appropriate amount of oil and salt.
Specific practices:
1, as usual, let's talk about the choice of ingredients first. Soybean sprouts are commercially available, preferably with normal root thickness and can be bought; On the other hand, rootless soybean sprouts are thick and fat, which is not dispensable.
Step 1: First, cut the meat into shreds or strips, put it in a bowl, add salt, soy sauce and starch, and stir by hand. If it's water-injected meat, you don't need to add water. On the contrary, add a little water to let the meat eat the water and stir until it feels sticky. Sprinkle some oil seal and marinate for a while.
3. Bean sprouts have a strong beany smell. Boil the water, add bean sprouts after the water is boiled, and blanch to remove the beany smell.
4, blanch for a while, don't blanch too much, or you will lose the crispy taste. Take out and drain for later use.
5, garlic slices, onions cut like eye slices for use.
6, hot pot hot oil, stir-fry onions and garlic with a small torch.
7. Pour in the marinated shredded pork and stir fry quickly. I'm used to frying with chopsticks, and shredded pork will take root and sprout immediately.
8. Stir-fry the shredded pork until it changes color. This shredded pork is not white because it has been pickled in advance.
9. Pour the blanched bean sprouts into the pot, continue to stir fry with chopsticks for a few times, then add soy sauce and salt, with less salt, because the shredded pork has a salty taste, and continue to stir fry evenly.
10, Xiang, this dish, the most homely and delicious, can make people drool. Shredded pork is tender, bean sprouts are crisp, and a dish can bottom out in a short time without soup left.
Bean sprouts are often used as the base of boiled meat, boiled fish, hairy blood vegetables and other dishes, but you should not be limited to these specific ways of eating. In addition, vegetarian fried or fried meat or cold salad can be used. You must eat more bean sprouts. Why? Because soybean sprouts are listed as the number one vegetable in Chinese medical classics, and mung bean sprouts are only ranked sixth. Therefore, the nutritional value of soybean sprouts is higher than that of soybeans and mung beans. Don't ignore it.