Chinese Food
Self made mung bean sprouts
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During the germination of mung bean, vitamin C will increase a lot, and part of the protein will also be broken down into various amino acids needed by human body, which can reach seven times of the original content of mung bean. Therefore, the nutritional value of mung bean sprout is greater than mung bean. Although bean sprouts take a long time to make. It's convenient to eat if you don't buy them. But what you make is absolutely green and environmentally friendly. It's very safe to eat.
Cooking ingredients
Cooking Steps
Step1:Soak mung bean in clear water for about 20 hour
Step2:Pour the pickled mung beans into the leached blue, and make it flat. Control the excess water
Step3:Put a sink under the baske
Step4:Use a piece of clean cotton cloth (dishcloth or gauze can be used) to wet. After half drying, cover the surface of mung beans. Keep the beans moist
Step5:Put another basin of appropriate size on the basket, and press on a heavy object. Place it in a dark place
Step6:Water once every morning and evening. Remember to control the water after pourin
Step7:Sprouts the next da
Step8:You can harvest it on the fourth day. It's very beautiful to fry and mix.
Cooking tips:1. It's better not to let the sprouts grow too long. One inch of nutrition is the highest. 2. Weight the sprouts so that they can grow stronger. If you don't like it, don't press it. It's more slender. 3. If it's too cold, it will slow the growth of the sprouts. The sprouting rate is not high. The temperature is best around 20-27 degrees. 4. There should be no water in the process of sprouting. Every time after watering the water To control the excess water. Otherwise, it is easy to have rotten beans. 5. Eat mung bean sprouts as soon as possible. Otherwise, if the time is too long, it will be a little bitter and delicious.
