Chinese Food
Bean sprouts
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Mung beans usually don't contain vitamin C, but they will contain vitamin C, vitamin B2, vitamin B1 and carotene after germination. Chinese medicine believes that mung bean sprouts are sweet, cool and nontoxic. They can be used frequently to clear away heat, detoxify, diuresis and dehumidification. Mung bean sprouts are good for cooking and digestion. In addition, mung bean sprouts are rich in cellulose. They are healthy vegetables for patients with constipation. Edible per capita
Cooking ingredients
Cooking Steps
Step1:Fresh mung beans pick up impurities. Bad beans. Incomplete beans. Wash them clean. Soak them in water for one night.
Step2:Prepare things, a pot with a drawer, two pieces of clean cloth, and a clean towel. I use the straw mat of the cage drawer I bought online. I haven't steamed the steamed bread twice. Just the straw mat can give it a warm and humid environment.
Step3:1. The soaked mung beans are evenly placed on the soaked straw mat.
Step4:↣ cover the beans with another layer of straw mat. Press a plate on the straw mat. Press a basin of water on the plate. Finally, cover a basin slightly larger than the pot. Do not leave too much air. Put it in the dark. Water once in the morning, once in the middle and once in the evening. After pouring the water, cover it again.
Step5:（☆_ ☆
Step6:A day later, almost every picture has sprouted. It's growing very well. Pour out the dirty water in the pot the next day. Water the bean sprouts. Cover them with new water.
Step7:The next day - quietly budding..
Step8:On the third day, the bean sprouts are growing vigorously. Do you see that? Some bean sprouts have already broken their skin and come out leaves. They can be killed and eaten almost in the evening ~ \ (≥ ■) /
Step9:There are many roots under the pot..
Step10:I'll see it in the evening. I can pick it. Everyone is in bud. Look good. (2) ^)。
Step11:A close-up. The roots are thick.
Cooking tips:1. It's better not to overlap the beans. Spread them evenly on the cloth. In this way, there is air circulation between the beans, which is conducive to germination and growth. 2. The used cloth and container shall be clean and oil-free. 3. Put the beans on top and press the weight. The sprouts are thick and straight, and the water is sweet. 4. If possible, water the cloth three times a day to ensure the wetness of the cloth so that the beans can absorb enough water. 5. The bean sprouts can't see the sun in the process of making. The bean vegetables that see the light are easy to turn red. So are the old beans. After putting the beans in place, put the container in a cool place. Or cover it with a black bag. Leave a little space for the air to circulate so as to have oxygen intake. The temperature is high in summer. Generally, it can be eaten in 2-3 days. There are skills in making delicious dishes.
