Chinese Food
Healthy mung bean sprouts
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Every time I see the bean sprouts sold in the supermarket are long and thick. It's not like the bean sprouts I made in my own home when I was a child. It's said that the reason why bean sprouts grow long and thick now is that other things are added. In order to eat healthy bean sprouts, it's better to make it by yourself.
Cooking ingredients
Cooking Steps
Step1:Grab some mung beans and put them in the basin. I usually use a stainless steel basin. Add boiling water first. Cover the mung beans with water. Add cold water immediately. Adjust the water temperature until it is not hot. Keep soaking for 34 hours. It's OK to see the beans swell.
Step2:Puffed beans.
Step3:When the beans are swollen, pour out the water. Mung beans are put on the drawer cloth. It's better to put them in the container with holes below. We put them in the leaking basin for washing fruits. The holes below are for the convenience of passing water. After the water, the beans are wrapped with drawer cloth. In order to make the beans grow out, I usually press a basin with water on it.
Step4:Water will be used in the morning, in the middle and in the evening. This is the bean sprout from the next day
Step5:Bean sprouts on the third day.
Step6:The sprouts from the fourth day are usually long enough to eat. Pick up the bean skin before eating. It can be cold mixed or fried.
Cooking tips:There are skills in making delicious dishes.
