Two days ago, I sent a recipe about duck blood tofu. As a result, many readers left a message saying, do you dare to eat duck blood now? ? It's all man-made. I don't quite agree with that. But there are also such behaviors in the market. But there must be very few people. Mung bean sprouts, though small, are indispensable to our common people's table. During the germination of mung bean, vitamin C increases a lot. Some proteins are also decomposed into various amino acids needed by human body, which can reach seven times of mung bean content. Therefore, the nutritional value of mung bean sprout is greater than mung bean. Mung bean sprout is rich in cellulose. It is a healthy vegetable for constipation patients. It has the effect of preventing digestive tract cancer. It has the effect of clearing the accumulation of cholesterol and fat in the blood vessel wall and preventing cardiovascular disease. Often eat mung bean sprouts can clear away heat and detoxify, diuresis and dehumidification, and detoxify wine. But now the bean sprout market situation is more worrying than duck blood. It's better to make bean sprouts at home by yourself
Step1:Materials receive
Step2:Weigh the mungbean by the cup
Step3:Mungbean in water. 8 hours in summer
Step4:Put the pickled mung beans in the jar
Step5:Press the inner liner containing the Maifanshi onto the mung bean
Step6:Add water first
Step7:Add cover
Step8:Water at least twice a day
Step9:After the third day you will see the roof clearly. Then you can take it out
Step10:You can see my green bean sprout is healthy and health
Cooking tips:Tips - 1. Soak the mungbean for 812 hours in advance; 2. Pour it at least twice a day. After pouring, the water in the tank will be discharged through the drain hole below; 3. After about 3 days, you can see that the inner tank is lifted up. Then you can harvest it; this time is dominated by temperature. Winter needs a longer time. There are skills in making delicious dishes.