Health benefits
Mung bean sprouts: low in protein
Carrots: enhance immunity, protect eyesight, fight cancer and prevent cancer
Ingredients
Mung bean sprouts ( 200g ) | Carrot ( 1/2 root ) |
| Garlic cloves ( 2 ) | Millet pepper ( 1 piece ) |
Chives ( 2 trees ) | Light soy sauce ( 1/2 spoon ) |
White vinegar ( 1 spoon ) | Salt ( appropriate amount ) |
Chicken essence (a little) | Edible oil (appropriate amount ) |
How to stir-fry mung bean sprouts with shredded carrots
1. Wash all ingredients and peel the carrots
2. Shred carrots, cut chives into rings, cut millet and pepper into rings, and mince garlic
3.Heat the pot and add oil
4. Heat oil 50% to 60%, add chives, garlic, millet and pepper and sauté until fragrant
5.Add carrot shreds
6. Stir-fry quickly for ten seconds
7.Put in Mung bean sprouts
8.Quick stir-fry
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10.Put in white vinegar
11. Add salt
12.Finally add chicken essence
14.Picture of the finished product: Taste the spicy and sour taste, one person can eat one plate.
9.Put in light soy sauce
13. Stir well and serve
Tips
Cut the carrots into thin strips, put the carrot shreds first and then the mung bean sprouts, because the mung bean sprouts are very ripe.
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Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
