It is the cheapest vegetable in summer; the best way to prepare it is both nutritious and delicious

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Mung bean sprouts help strengthen the spleen and liver; in particular, they are rich in vitamin B2, which aids in preventing inflammation around the mouth. Mung bean sprouts help clear heat and detoxify, as well as promote diuresis and reduce dampness; they are suitable for consumption in summer. Mung bean sprouts are not only a very healthy ingredient, but they’re also easy to prepare. Take a look at the simple home-style recipe provided by the editor – you’re sure to like it! Recommended recipe 1: Stir-fried Mung Bean Sprouts with Tofu ▽ Ingredients: Mung bean sprouts, tofu, vegetable oil, salt, and an appropriate amount of soy sauce. Steps: 1. Remove the roots from the mung bean sprouts, soak them in clean water for 15 minutes, then rinse them thoroughly ； 2. Cut the tofu in half ； 3. Heat a pan, pour in vegetable oil and heat it up, then add the soybean sprouts and stir-fry over high heat ； 4. Stir-fry the tofu in oil for a few moments ； 5. Add salt and light soy sauce for seasoning, then continue stir-frying for 1 minute. 2. Stir-fried Bean Sprouts with Pickled Vegetables ▽ Ingredients: 300 grams of mung bean sprouts, 1 carrot, 1 green pepper, 30 grams of pickled vegetables, appropriate amounts of vegetable oil and salt. Steps: 1. Remove the roots from the mung bean sprouts and wash them; wash the green pepper and carrot as well, then cut them into strips. 2. Heat the oil in a pan and add the green peppers to stir-fry. 3. Add the carrots and sauté for 2 minutes. 4. Add mung bean sprouts and stir-fry. 5. Add the Wujiang pickled mustard greens and stir-fry again. 6. Finally, add an appropriate amount of salt and stir-fry evenly. 3 Stir-fried Bean Sprouts with Vermicelli ▽ Ingredients: 200g mung bean sprouts, 100g sweet potato vermicelli, 2g salt, a little Wei Quan High-Flavor seasoning, 1 spoon of soy sauce, appropriate amounts of red and green chili strips, half a spoon of vinegar. Steps: 1. Wash the bean sprouts thoroughly. 2. Soften the hair with heat. 3. Pour oil into the pan (vermicelli absorbs oil, so use a bit more), add the bean sprouts and stir-fry for a moment, then add the vermicelli. 4. Add light soy sauce, salt, and Wei Quan High-Fresh seasoning, then stir-fry quickly. 5. Add the sliced chili peppers and continue stir-frying for a while. 6. Load onto the disk. 4. Winter Melon, Mung Bean Sprouts and Corn Soup ▽ Ingredients: 1 piece of winter melon, a bunch of mung bean sprouts, 2 corn cobs, a small amount of starch, as well as a little rapeseed oil, **flour, and salt. Steps: 1. Peel and remove the core from the winter melon, then wash it and cut it into pieces. Wash the mung bean sprouts, and cut the corn into segments. 2. Add a little oil to the pan and pour in the wax gourd slices. 3. Stir-fry the wax gourd for a few moments, then add the corn and enough water to cover the ingredients. Once the water boils, reduce the heat and simmer for 15 minutes. 4. After 15 minutes, check if half of the soup remains; add a small amount of **powder. 5. Add an appropriate amount of water and starch, then put in the bean sprouts and cook for five minutes. 6. Finally, add a little salt to season it. 5. Shredded Mung Bean Sprouts in a Salad ▽ Ingredients: 200 grams of shredded mung bean sprouts, 1 spoonful of soy sauce, 2 grams of salt, 1 spoonful of vinegar, a small amount of sliced red and green peppers, 1 spoonful of sesame oil. Steps: 1. Remove the roots from the mung bean sprouts and clean them; blanch them in boiling water for 10 seconds, then take them out and rinse them under cold water. 2. Blanch the sliced red and green peppers together. 3. Add salt and light soy sauce, then mix well. 4. Plate it and drizzle with sesame oil. 6. Stir-fried Mung Bean Sprouts ▽ Ingredients: 400 grams of mung bean sprouts, 1 tablespoon of soy sauce, 1 teaspoon of fermented black bean paste, a little Sichuan pepper, 1 tablespoon of vegetable oil. Steps: 1. Cut off the roots of the mung bean sprouts evenly with a knife. 2. Put the bean sprouts in a basin and wash off any floating dust and bean skins. 3. Blanch in boiling water until just tender, then remove. 4. After removing excess moisture, transfer it to a plate and pour in the light soy sauce. 5. Add a small spoonful of fermented black bean chili. 6. Put an appropriate amount of vegetable oil in a spoon, then add Sichuan peppercorns and fry until they release their aroma. 7. Pour the oil over the fermented soybeans while it’s hot, and mix well before eating. 7 Spicy Stir-Fried Mung Bean Sprouts ▽ Ingredients: 250 grams of mung bean sprouts, an appropriate amount of Sichuan pepper and dried chili peppers, 1 tablespoon of soy sauce, 1 teaspoon of salt, and an appropriate amount of Wei Quan High-Quality Flavoring. Steps: 1. Remove the roots from the mung bean sprouts and set them aside. 2. Heat oil in a pan, then add Sichuan peppercorns and dried chili peppers one by one, and stir-fry over low heat until fragrant. 3. Next, add the soybean sprouts to the pan and stir-fry over high heat for a while. 4. Pour a small amount of hot water into the pot and stir-fry over high heat for a while. 5. Next, pour in soy sauce, salt, and Weiquan High-Flavor seasoning into the pot, then stir well. 8 Spicy and Sour Noodles ▽ Ingredients: 300 grams of sweet potato noodles, 200 grams of bean sprouts, an appropriate amount of vegetable broth, salt, soy sauce, black vinegar, and chili oil. Steps: 1. Put the sweet potato noodles in a pot and cook for 5 minutes ； 2. Pour out the hot water and soak it in cool boiled water ； 3. Rinse the mung bean sprouts and set aside for use ； 4. Add vegetable broth to the pot and bring it to a boil, then add the soaked sweet potato vermicelli ； 5. After it boils, add the mung bean sprouts and cook until they are just tender; then, remove the vermicelli and bean sprouts. 6. Place the sweet potato vermicelli and bean sprouts in a bowl, then pour the soup over them ； 7. Add an appropriate amount of salt, light soy sauce, aged vinegar, and chili oil, mix well, and it’s ready to eat.