Mung Bean Sprouts in Soup

Name: Mung Bean Sprouts in Soup
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Pea seedlings; 1 piece Songhua Egg; 1 Shiitake Mushrooms

by Fried bean curd

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Everyone knows that in summer, you should eat more mung beans to prevent heatstroke. The common way to eat it is to cook porridge and soup, but if you are tired, you can try to grow some mung bean sprouts. Although mung beans grow into bean sprouts or bean sprouts, their nutrition will change. But watching the growth process of mung bean sprouts on a hot day will make the mood cool and happy. The process and the result are equally important.

Ingredients

Mung Bean Sprouts in Soup

1. Use scissors to remove the roots of the mung bean sprouts, cut and clean them, slice the garlic, and cut the preserved eggs and mushrooms into small cubes for later use.

2. Pour the oil in the pot and add garlic slices to sauté fragrant, then add preserved eggs and diced mushrooms, stir fry, add two small bowls of water and add oyster sauce

3. After the broth is boiled, put in the washed mung bean sprouts, cook without a cover until the pan is boiling, turn off the heat and get out of the pan.