AI summary
Summary of article:
Netizens shared how to quickly cook vinegar bean sprouts in the microwave oven. First heat it for 3 minutes, add water, then add spices to it and keep heating for 2 minutes. This way, you can enjoy the spicy, sour and crispy taste without turning on the fire and inhaling the smoke.
I want to eat Spicy and Sour Vinegar Bean Sprouts, but I don’t want to stir-fry the same dish.little red book The netizen “Quick Cook Slow Living” recently shared a microwave cooking method that can be completed in about 5 minutes. The finished product lacks the heavy oily feeling of traditional hot frying, the vinegar aroma is more refreshing, and the bean sprouts still retain the crisp taste, which has attracted the attention of many netizens who like to cook quickly.
Following the “cook quickly and slowly” demonstration, the ingredients include 300 grams of mung bean sprouts, 1 teaspoon of light soy sauce, 1 teaspoon of oyster sauce, 2 teaspoons of mature vinegar, as well as an appropriate amount of dried chili, scallions, and cooking oil. The reference power of the microwave oven used in the video is 800W. Different models have different power. The actual heating time can be adjusted according to the equipment and material quantity.
While preparing, first clean the moong sprouts, place them in a microwavable container, cover and heat on high flame for 3 minutes. Bean sprouts naturally release water when heated, so there is no need to add additional water. After the first heating is completed, add water to the container to prevent the finished product from becoming too soft and to reduce the raw smell of the bean sprouts.
Then add 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, 2 tablespoons mature vinegar, then add dried chili and scallions, stir slightly until the seasoning is uniform. Spray a small amount of cooking oil on the surface, then heat it uncovered over high heat for 2 minutes, and the microwave version of vinegar-glazed bean sprouts is complete.
“Quick Cook, Slow Cook” said that this method does not require fire throughout the process, and frying does not produce any smoke. Compared to the wok-fried version, the microwave version tastes more refreshing. The sour aroma of aged vinegar is obvious, and the sprouted beans still have a crisp “click” in the mouth. It is suitable as a daily side dish or meal.
The most common question in the message area is whether there is a need to add additional water when heating for the first time. “Cook quickly and live slowly” clearly replied “No need”. Simply cover the washed bean sprouts and microwave them. Another netizen asked whether it is possible to abandon oil spraying at all. She said she had tried it before and thought the taste wasn’t much different, so if she wanted to further reduce oil usage, she could skip the final oil sprinkling step as well.
After seeing the recipe, many netizens said, “This is awesome”. Some people said that they had finally found a quick recipe suitable for busy lives. He thought that hot and sour bean sprouts were not only suitable for rice, but also for drinks.
Summary FAQ
-
As per the recipe shared, the entire dish can be prepared in about 5 minutes. The process is to microwave the bean sprouts for 3 minutes, then drain off the excess water, add seasoning and heat for 2 minutes, which is suitable for quick serving when you are busy.
-
Because mung bean sprouts will naturally release water when heated, simply wash them and place in a microwavable container and cover to keep warm. There is no need to add extra water; This will also prevent the finished product from becoming too wet.
-
Its biggest feature is that there is no need to burn fire during the whole process, there is almost no oil smoke, and the taste is more refreshing; The vinegar has a distinctive sour aroma, and the sprouted beans still retain their crispness, making it suitable as an everyday side dish or meal.
