Fried Mung Bean Sprouts with Cumin
1.
Prepare 430g mung bean sprouts, 5g scallion white and slice diagonally, and cut 25g spiral pepper into shreds.
2.
Heat the pan with cold oil, heat the oil and add sliced green onions
3.
Saute the green onion slices and stir fry with mung bean sprouts
4.
Stir-fry the mung bean sprouts until softened, add green pepper shreds and continue to fry
5.
When mung bean sprouts are fried to 7 minutes of ripeness, add 3g salt, 1g five-spice powder, 5g light soy sauce
6.
Continue to stir fry until the mung bean sprouts are cooked through, add 2g chicken essence and 2g cumin powder before it is out of the pan
7.
Stir fry evenly
8.
Turn off the heat and get out of the pot.
Tips:
1. All the above materials are the exact dosages that I weighed out with a kitchen scale, which can be adjusted according to my preferences.
2. If you like spicy food, you can add more spiral pepper. Yesterday, I only had half of the fried noodles left, so I put half of it.
3. Put a little chicken essence just before it is out of the pot to increase the umami taste. You can leave it alone if you don't eat it.