Clearing intestines, detoxifying and discharging oil nutrients will not gain weight after eating! Don't think amaranth and bean sprouts are not worth mentioning, they are unique hot pot side dishes. I fried a plate this afternoon, which was not enough for my husband to eat alone. Below, I would like to introduce you to the detailed method of this special food "Fried Bean Sprouts with Chinese chives". I wish my friends good health! Fried bean sprouts with leeks: bean sprouts, amaranth, dried peppers, salt, soy sauce and rice vinegar. Exercise:
The first step is to prepare a handful of leeks, a proper amount of bean sprouts and 4 dried red peppers in advance. First pick out the fibrous roots of mung bean sprouts, soak them in salt water for 15 minutes, and then rinse them with flowing cold water. Drain and set aside.
Step 2: Wash and dry the amaranth, cut it inch by inch on the chopping board, separate the stems and leaves, and put it on the plate. There is no oil in the pot. Stir-fry the bean sprouts in a hot pot for a few minutes, and then the water content of the bean sprouts will be filled out to avoid excessive water when frying the bean sprouts and leeks, which will damage the taste.
Step 3: Cut the dried pepper into pieces, add appropriate amount of vegetable oil to the wok, add the pepper pieces, and stir-fry slowly over medium heat. Pour in bean sprouts and leek roots and stir-fry for a while. Leek root is not easy to cook, put it first, add a spoonful of salt and a little vinegar, and fry it with soy sauce.
The fourth step, stir-fry leek roots, and then stir-fry leek leaves, when the leaves gradually fade and become loose. You can turn off the fire and let it go out. This dish was solved in a few minutes, tender and crisp, and it tasted unparalleled. Tip: frying bean sprouts with vinegar can improve the crispness of bean sprouts, remove the beany smell of bean sprouts, promote the dissolution of calcium in bean sprouts, and be more conducive to digestion and absorption by our bodies.