[Cooked Mung Bean Sprouts]_Cold Mung Bean Sprouts _ Practices Daquan _ Production Method
Mung bean sprouts are very common ingredients. There are many ways to eat green bean sprouts. Today, we recommend that you put them in cold sauce to eat. The method of cold mung bean sprouts is very simple and very delicious to eat. Let ‘s learn some popular ones.Do it.
First, the practice of cold green bean sprouts materials: green bean sprouts, carrots, cucumbers, cold soy sauce, cold vinegar, refined salt, oil splashing pepper practices: 1, wash the carrots with a scrubber (sweeper).
Pour fresh water into the pot, add carrot shredded water after boiling, and remove.
After the mung bean sprouts are washed and washed, they are cooked in a boiling water pot and removed for water control.
2. Wash the cucumbers and shred them into a clean small bowl. Put the fried carrots and mung bean sprouts, and pour 1/2 tablespoon of cold soy sauce.
Add 1 tablespoon of cold vinegar.
3. Sprinkle a little fine salt and mix well.
Finally, put in the right amount of oil and pepper, mix well and then serve.
Tips: 1. Before using the bean sprout machine, clean the bean sprout machine before using it. After use, clean the bean sprout machine. After cleaning, it is best to dry it to prevent breeding of mold.
2. Mung beans should be washed and soaked with water in advance, usually 3-5 hours.
3. In order to ensure the quality of bean sprouts, it is recommended to change the water every 12 hours during the process of raw bean sprouts.
4. Mung bean sprouts should be cooked in water, and carrots should be simmered properly.
5, cold soy sauce, cold vinegar and oil splashing pepper should be increased or decreased according to preferences and taste.
Second, cold mung bean sprouts, two mung bean sprouts, a thousand pieces, carrots, fungus, red pepper, ginger, salad oil, salt, sugar, chicken essence, vinegar each amount.
Mung bean sprouts are removed from the roots, washed, and simmered with boiling water.
Thousands are washed, shredded, and simmered with boiling water.
Wash and shred carrots, fungus, red pepper, and ginger.
Put oil in a wok, add carrot shreds, fungus shreds, red pepper shreds, and ginger shreds until cooked, turn off the heat, and cool.
Add mung bean sprouts, thousand pieces of silk, season with salt, sugar, vinegar, and chicken essence.
Third, cold bean sprouts practice three refined salt and five dollars, onion shreds two dollars, ginger shreds two dollars, vinegar five dollars, sesame oil one dollar, and mix together in a bowl.
Wash two or two cucumbers with a straight knife and cut into thin slices.
Some parsley, cut into sections.
Put two pounds of mung bean sprouts in boiling water and simmer until they are removed. Drain the water and let it cool.
Place cucumber shreds, parsley, and bean sprouts in a plate, pour in seasonings, and mix well.
Fourth, cold mung bean sprouts practice four mung bean sprouts, minced garlic, coriander, salt, chicken essence, sesame oil each amount.
Put the washed mung bean sprouts in boiling water until the color changes. Put the boiled mung bean sprouts in cold water to cool, then drain, add seasoning, minced garlic, minced parsley (or red, green pepper) and mix well.That’s it.