Cooking Steps

1. 

   Step1:The mung bean is soaked in oil-free water for 1224 hours. It's OK to see the germ come ou

2. 

   Step2:Prepare a leaky container. I used two flowerpots with a diameter of more than 20 cm. Wash them. Make sure they are free of oil

3. 

   Step3:① lay a thin layer of water moss on the bottom to prevent the mung bean from leaking from the bottom. The water moss also has the function of moisturizing. It can also be replaced by others. ② Then put the green beans on it gently. Try not to overlap. ③ Put a layer of wet cloth or water moss on the mung bean. It can make the bean sprouts grow plum

4. 

   Step4:① cover the top of the flowerpot with a light-proof cover or a dark plastic bag (better heat preservation effect). Put it in a dark place. ② Put a drip pan under the flowerpot. ③ Drench with clear water in the morning and evening. It can be eaten about 35 days later. Now the temperature is about 20 ℃. It took me five days.

5. 

   Step5:It's five days later. There's no moss on the surface of the mung bean. The bean sprouts are thin and long

6. 

   Step6:This is the surface of mung bean covered with water moss. Because of the external pressure, it grows shorter and fatter.

7. 

   Step7:This is a comparison after cleanin

8. 

   Step8:Raw. Peony parrots also like to ea

9. 

   Step9:Just a stir fr