Homestyle Preparation of Leek Fragrant Sprouted Beans and Twisted Noodles

Each time I make vegetarian dishes,I always receive great praise from my family, making me quite proud. After all, meat dishes are easier to prepare well. Vegetarian dishes, however, require simple ingredients and seasonings to create a taste that everyone enjoys, which is not easy. Broccoli aroma

Bean sprouts Tapioca starchMain ingredients:

Green bean mung bean sprouts 200g, dried tapioca starch 50g,Broccoli 50g

Auxiliary materials: an appropriate amount of chopped scallions

Seasonings: 1 teaspoon salt,half a teaspoon chicken essence, 2 tablespoons soy sauce How to make Broccoli aroma bean sprouts and tapioca starch 1. Soak the dried tapioca starch in warm water until soft, wash and cut the broccoli into segments.

2. Wash the mung bean sprouts, drain the water, and prepare for use.

3. Cut the scallions into flowers.

4. Place some oil in a pot, add the scallion flowers and stir-fry until fragrant.

5. Add the mung bean sprouts and stir-fry briefly, then add the tapioca starch, stir-fry until soft and transparent.

6. Add broccoli and stir-fry briefly.

7. Season with salt, chicken essence, soy sauce, and stir-fry evenly before serving.

Tip

Tapioca starch must be softened in cold or warm water, not boiling water; using boiling water will likely result in sticking to the bottom of the pan when stir-frying.

Broccoli aroma bean sprouts and tapioca starch

IngredientsComplementary tip

Broccoli cannot be eaten with:Aloe, as it weakens the effect of broccoli Broccoli cannot be eaten with:

Bitter gourd, as it also weakens the effect of broccoli.Aloe vera should not be eaten together: as it can weaken the effect of leek

leek and bitter melon should not be eaten together: as it can weaken the effect of leek.