Learn to cook

Chapter 4 Three Shredded Fried Mung Bean Sprouts
raw material:
150 grams of mung bean sprouts, 50 grams of carrots, 50 grams of leeks, 30 grams of fungus, 8 grams of salt, 5 grams of monosodium glutamate, 10 ml of cooking oil, and appropriate amount of minced garlic.

Production process:

1. Wash the mung bean sprouts, cut the leeks into sections, shred the carrots, and shred the fungus after soaking.

2. Put oil in the pot and heat up, add the above ingredients and stir-fry.

3. When it is cooked, add salt and monosodium glutamate and stir well, then take it out of the pan.

Nutritional effect:

Mung bean sprouts are rich in nutrients, including vitamin A, vitamin C, vitamin K, carotene, folic acid, pantothenic acid, niacin and other vitamin nutrients, as well as calcium, iron, phosphorus, potassium and other mineral elements.Mung bean sprouts are rich in cellulose, which is a healthy vegetable for constipation patients and has the effect of preventing digestive tract cancer (esophageal cancer, gastric cancer, rectal cancer).Mung bean sprouts contain riboflavin, which has a certain therapeutic effect on oral ulcers.

Tips

When cooking, oil and salt should not be too much, and try to keep its light taste and refreshing characteristics.After the sprouts are put into the pot, they should be quickly stir-fried, and some vinegar should be added appropriately to preserve the water and vitamin C, so that the taste is good.

(End of this chapter)