Do you need to blanch the mung bean sprouts before stir-frying?

When stir-frying mung bean sprouts, you can boil them in water, because this will make the mung bean sprouts more crisp and tender. However, most mung bean sprouts do not need to be boiled, because they can be fried on the fire with oil. There is no poisoning phenomenon. Just put them in the oil for a while and you can eat them directly. They are also good for cold dishes.

Stir-fried chives with mung bean sprouts

Brief introduction: tender, crisp and delicious. Main ingredients: 400 grams of mung bean sprouts, 100 grams of leeks, 50 grams of vegetable oil, 6 grams of refined salt, and a little onion and ginger.

Method: 1. Pinch off the two ends of the bean sprouts, put them into cold water to rinse them clean, and remove them from the water. Select and clean the leeks, and cut into 3 cm long segments. Cut the onion and ginger into shreds.

2. Place the pot on high heat, add oil, and when hot, stir-fry the scallion and ginger shreds. Then pour in the bean sprouts, stir-fry for a few times, then pour in the leeks, add fine salt and stir-fry for a few times.

Ingredients: 10 grams of dried day lily, 250 grams of mung bean sprouts, appropriate amounts of peanut oil, aged vinegar, and salt (Note: this is the amount for one person).

Method 1. Wash and soak the dried day lily until soft, then drain the water. Wash the mung bean sprouts and drain.

2. Heat the pan, add peanut oil, stir-fry the day lily, when it starts to form, add mung bean sprouts and an appropriate amount of aged vinegar. The aged vinegar must be added immediately after the mung bean sprouts to lock in the vitamin C in the bean sprouts and prevent it from being lost.

3. Stir-fry and add salt until the bean sprouts are soft.

Tips: Guan Xiaowei's daylily reminds you: choose dried daylily. The dark yellow daylily with a little black on both ends is natural and additive-free. The dried daylily with golden color and very beautiful appearance is processed daylily. Please pay attention.

Delicious fried chives with mung bean sprouts

Ingredients: 500g mung bean sprouts, 100g leeks

Seasoning: vegetable oil, ginger, salt, MSG as appropriate

Warm tips: This dish needs to be stir-fried over high heat and cooked quickly.

Health tips: Mung bean sprouts should not be eaten with pork liver; leeks should not be eaten with wine, spinach, honey, and beef.

Method 1. Remove the roots of mung bean sprouts, wash and cut into sections;

2. Wash and clean the chives and cut them into sections;

3. Put the wok on high heat, pour in vegetable oil, heat it up, add minced ginger and salt and stir-fry for a while;

4. Add mung bean sprouts and stir-fry until cooked;

5. Add leeks and MSG and stir-fry for a few times.

Features: This dish is shiny in color, light, crispy and tender.