Beany-stir fried bean sprouts with vinegar braised pork leg pass

“Summary”: winter eat bean sprouts, affordable and healthy. However, the bean sprouts in cooking, easy soup, nutrients are destroyed, they might also have a Beany. How to fry a delicious and nutritious bean sprouts? Share a little tip here, might as well have some vinegar and, in addition, there are 6 kinds of dishes are suitable for such treatment.

Lose weight, Less fat,bmi,diabetic diet,,weight loss,low fat diet

Beany-stir fried bean sprouts with vinegar braised pork leg passFried bean sprouts with vinegar, you can make easy vitamin loss, but also difficult to oxidize.

Bean sprouts for tender of leguminous plants, their organization is loose, water more often. Bean sprouts contain more water soluble vitamins, particularly vitamin c, vitamin B1, vitamin B2, heat and oxidation. But in an acidic environment, less losses. Fried bean sprouts with vinegar, you can make easy vitamin loss, but also difficult to oxidize.

In addition, the bean class contains a Beany-hate, even after a long time of stew simmering speculation, most can be eliminated, but this makes losing crisp bean sprouts. If you add a little vinegar, not only can reduce the heating time can also achieve elimination of Beany, and keep the purpose of crisp.

So, right after fried bean sprouts is a cauldron of hot oil, put the sprouts on, after about half a minute of vinegar (about 42 bean sprouts 1 tablespoon vinegar). But don’t put too much vinegar, otherwise it will affect the taste and color of bean sprouts.

“Vinegar 6 dishes are also suitable for more nutrition”

Salad turnips: turnip juice contains anthocyanins, are a class of water-soluble pigments, color red in acidic solutions, and is a purple-blue in alkaline environment. When radish salad, add the appropriate vinegar, not only a disinfectant effect and can make the dishes more vivid color.

Cooking fresh chilies: fresh ingredients such as peppers are rich in vitamin a, c, and appetizer appetizing. But not everyone can stand the strong taste. Therefore, when fresh pepper in cooking dishes put vinegar, chili won’t be so heavy. This is because the vinegar and parts of capsaicin in the pepper, remove the most spicy.

The article cites: www.top1health.com

Leave a Reply