Health benefits
Mung bean sprouts: low in protein
Fungus: delay aging, antioxidant, anti-cancer and prevent cancer
Carrot: enhance immunity , protect eyes, improve eyesight, fight cancer and prevent cancer
Food ingredients
Mung bean sprouts ( 400g ) | Doupi ( 1 picture ) |
Auricularia fungus ( 4 ) | Carrot ( Half root ) |
Eggs ( 2 ) | Thin vermicelli ( 1 small handful span> ) |
Edible oil ( appropriate amount ) | Garlic cloves ( 2 pcs ) |
Small peppercorns ( 4 ) | |
Onions ( 2 pieces ) | Fuel consumption ( small spoon ) |
Dark soy sauce ( Moderate amount ) | Light soy sauce (appropriate amount) |
Salt ( Adequate amount ) | Chicken powder ( 3g ) |
Cooking wine ( appropriate amount ) |
How to stir-fry vegetables
1. Prepare the ingredients in advance, soak the fungus in advance, wash it and put it in a pot of boiling water Cook for 1 minute, remove and cut into strips
2. Fans should soak for 10 minutes in advance for later use
3. Wash the bean sprouts, shred the bean skins, beat the eggs, add cooking wine in a bowl and beat into egg liquid , chop green onions, wash and shred carrots
4. Add cooking oil to the pot and pour in Spread the egg liquid into an egg pancake, then crumble it in the pot and set it aside
5.Pot Add oil to medium, add onions, garlic, ginger, and peppercorns and sauté until fragrant
6.Pour in shredded carrots
7.Then add mung bean sprouts
8.After the mung bean sprouts become soft, add shredded beans and fungus strips-
9. Stir fry evenly, then add oil
10.Add dark soy sauce and light soy sauce
11.Then put the fans
12.Put in the spread egg cake crumbs
13. Stir fry and add salt and chicken powder
14.Finally sprinkle with chopped green onion
15. Remove from pot and plate
Tips
Stir-fry mung bean sprouts quickly over high heat, add shredded beans and fungus, and stir-fry over medium heat
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