Chinese Food
Spontaneous green bean sprout
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Spring. It's suitable for eating some raw hair food. Bean sprouts are in a state of continuous growth, in which vitamins, minerals, amino acids and other nutrients are the most fresh. In the season of recovery of all things, human body is also growing and renewing, especially in need of high-quality nutrition. In order to avoid eating urea, carcinogenic rootless agent and other substances into the stomach by mistake, let's make bean sprouts by ourselves. Go up. For the health of our loved ones.
Cooking ingredients
Cooking Steps
Step1:The tool needed is this. 10 inch sieve.
Step2:Two clean towels. One of them is in the sieve.
Step3:After soaking mung beans in cold water overnight, most of them have already absorbed water. Spread mung beans on towels. It's about the density of two layers of mung beans.
Step4:The other towel should be folded into a sieve and covered on the mung bean. Be sure to cover it tightly. Don't let the mung bean see the light. Then put it under the tap water and put it into a round bottom basin slightly larger than the sieve mouth. Keep the bottom of the sieve hanging. So you can breathe.
Step5:Every night before going to bed, just pour the sieve through the water. 24 hours later, look at the bottom. There are roots already born.
Step6:Three days later, the roots can be picked at this level.
Step7:Uncover the towe
Step8:Remove the siev
Step9:Wash away the green bean skin with water.
Step10:You can make whatever you like. After blanching, I mixed with the sauce left over from the last pickled cabbage.
Step11:Delicious. Tasty
Cooking tips:Don't open the bean sprouts curiously in the process of growth, because the bean sprouts will turn red when they see light. The edible part will also be fibrotic and affect the taste. Want to know how they grow. Look at the roots. In particular, do not touch any oil in the process of tool materials. There are skills in making delicious dishes.
