Fried Bean Sprouts with Sweet Potato Vermicelli
1.
Cut the sweet potato vermicelli and soak in warm water for half an hour in advance. It’s better if the water temperature is slightly hot, so you don’t need to cook.
2.
The amount of mung bean sprouts is appropriate, and the amount is about the same as that of vermicelli.
3.
Cut the garnishes in advance. I prepared some leeks for flavor, shredded onion, red pepper, and shredded ginger.
4.
Heat the frying pan, add the red pepper shreds first, and fry the onion and ginger shreds. The heat can be higher. Be careful not to fry the side dishes.
5.
Then add the soft soaked vermicelli and stir fry over high heat. After the vermicelli is put in, add some water to prevent it from sticking to the pan.
6.
Add bean paste, white sugar, white pepper, cooking wine, light soy sauce, dark soy sauce, oyster sauce, do not put salt, these seasonings are salty, add salt to salty, cover the pot and simmer for a while.
7.
When the soup is almost harvested, pour the bean sprouts, and the mung bean sprouts can be cooked quickly.
8.
Then put in the leeks, the leeks can be cooked quickly, you can put it after the bean sprouts are broken, and just flip it a little.
Tips:
Recommend a few alternative dishes. Mung bean sprouts can be replaced with soybean sprouts. Soy bean sprouts can be blanched before use. Leeks can be replaced with green garlic sprouts. At this time, the green garlic sprouts are particularly fragrant. In summer, the taste of leeks is not as strong as spring. Although there are peppers in the dishes, they are not spicy. If you don’t want them, you can use shredded carrots instead, which tastes good; onions can be replaced with garlic. If you have pork at home, chop a piece of fat and lean pork. Stir-fry the minced pork first, and then proceed to other steps, it will taste more delicious.
