Chinese Food
Mung bean sprouts
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Living overseas, the Chinese people know that there are few dishes, and there are few in Europe With a baby, I finally decided to open up a small vegetable garden by myself. So, the first step is to start with the simplest mung bean sprouts.
Cooking ingredients
Cooking Steps
Step1:Take about 100g of mung beans. Soak them in water for one night. The next day, the mung bean skin will break and show white spot
Step2:Find a plastic bottle. Cut off the lid. Poke as many holes as you can in the bottom. In this way, during the process of sprouting, it can filter out the excess water and help to breath
Step3:Pour the green beans that have been soaked all night into the plastic bottle. Put a bowl below to catch the water. The bottle body shall be tightly wrapped with a black garbage bag or something that can block the light. The opening shall be covered with a wring dry wet cloth. (dry cloth is OK, too. But it feels like wet cloth is covered. Bean sprouts grow faster. Maybe Madrid is more dry.
Step4:The next day, I can see the green bean sprouts. I'm in a good mood. In the next 34 days, every 5 hours or so, take out the bottle, wash it with flowing water, and cover it with the blackout cloth again. (of course. I won't get up at night to wait on it.
Step5:In four days or so, you can produce beautiful bean sprouts. It's enough to stir fry a full plate. Remember to remove the roots.
Step6:Let's have a bowl of green bean sprouts with scallion. It's delicious
Cooking tips:· the amount of mung beans should be controlled in a thin layer at the bottom of the bottle as much as possible. Too many. The mung beans on the upper layer can only produce a little sprout. Be sure to pay attention to water change. Not only keep the moisture, but also the bean sprouts will not go bad. Try not to let the sun in the process. There are skills to affect the taste and delicious cooking.
