As the saying goes, "We eat buds in spring, melons in summer and fruits in winter". Now it is spring, and many sprouts should be listed one after another, such as bamboo shoots, shepherd's purse, bean sprouts, leeks and spinach. However, there is a kind of sprout that can be seen all year round, but it is especially suitable for spring. It's mung bean sprouts.

Compared with mung bean, mung bean sprout is not only rich in vitamin C and various amino acids needed by human body, but also has high medicinal value. Chinese medicine believes that mung bean sprouts are cool and sweet, and have the functions of clearing away heat and dredging collaterals, detoxifying, nourishing yin and strengthening yang, regulating five internal organs and benefiting damp heat. Eating in spring can help the human body remove the internal heat and intestinal toxicity accumulated by eating high-calorie and cold-resistant foods in winter, and it is also very helpful for hair growth in spring.

Another kind of bud suitable for spring is leek, especially after a winter's energy storage and bathing in the spring breeze. At this time, the sprouted leeks have a particularly strong spicy taste. In early spring, the temperature is warm and cold, but the leek is warm. Proper consumption can promote the growth of yang, warm yang and dispel cold. In addition, Chinese medicine has the saying that "blue enters the liver meridian", and eating more leeks is helpful to soothe the liver and relieve depression.

But there are two sides to everything: leek is warm, those with yin deficiency and internal heat should not eat more, mung bean sprouts are cold, and those with weaker constitution should not eat more. When these two vegetables are eaten together, they can develop their strengths and avoid their weaknesses, and they are neither too cold nor too hot, which counteracts the influence of cold and heat on the body. In addition, eating leeks in spring is beneficial to the growth of yang, but it is easy to lead to excessive liver fire and damage the spleen and stomach. If eaten with bean sprouts, a cool food rich in vitamin C, it can play a very good conditioning role. Therefore, a healthy diet in spring can benefit the liver and spleen and can be eaten open.

Ingredients: mung bean sprouts 200g, leek 150g, balsamic vinegar 1 spoon, soy sauce 1 spoon, vegetable oil 20ml, salt.

Description of ingredients: it is best to send mung bean sprouts yourself, which is safe and secure to eat. Leek itself has a spicy taste, so there is no need to use onion, ginger and garlic to fry the fragrant pot in the frying process, just as jiaozi does not use onion, ginger and garlic for the three fresh fillings of leek. Just mix this dish with balsamic vinegar, soy sauce and salt. In addition, using a small amount of balsamic vinegar can not only reduce the loss of vitamin b 1 in bean sprouts, but also make fried bean sprouts crispy and delicious.

Production process:

1, wash leeks. First, clean the sediment at the root of leek at the faucet, and then soak it all in a clear water basin for cleaning. It is best to soak in weakly alkaline water for a few minutes in the washing process to remove residual pesticides.

2. After the leek is washed, control the water to dry, then cut into small pieces of about two centimeters, and the stems and leaves of the leek are divided into plates for use.

3. Heat the pan, pour in the vegetable oil, then add the mung bean sprouts, stir fry quickly for a few seconds, and then add a spoonful of balsamic vinegar when it wilts slightly.

4. Add balsamic vinegar and stir-fry for about one minute, then add leek rhizome, add a spoonful of soy sauce, and continue to stir-fry quickly on high fire.

5. When the leek stems become soft and broken, add the leek leaves, continue to stir fry quickly, add salt before the leek leaves fade, and turn off the heat after stirring evenly.

In this way, the fried bean sprouts with leeks are rich in flavor, the stems and leaves are fried neither old nor tender, and the cooking is just right. Mung bean sprouts are crisp and delicious, and the nutrients in them are not lost. In the spring diet, these two ingredients can be cooked together, which can be described as fostering strengths and avoiding weaknesses, neither too hot nor too cold, but also nourishing the liver and spleen, and people of any physique can eat them openly.

Tips:

Stir-fried bean sprouts with leeks, the whole frying process should be fast. Frying for too long will not only affect the taste and beauty, but also lose a lot of nutrition.