Chinese Food
Spontaneous green bean sprout
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The story behind this dish --- mung bean sprouts are cool and sweet. They can not only clear away the heat, clear the channels and remove all kinds of toxins, but also nourish the kidney, diuresis, detumescence, nourish the Yin and Yang, regulate the five internal organs, beautify the skin and promote the damp heat. They are suitable for the patients with damp heat stagnation, little body and tired, fever and thirst, constipation, poor urination, redness and swelling of the eyes, sore mouth and nose, etc. they can also reduce blood fat and soften blood vessels. Today, I sent out mung bean sprouts. Some of the steps may not be very detailed. Because. If you always open it to the light, the bean sprouts will turn red. It tastes bitter. So, I took a few photos. Please forgive me. In these days, I will upload the detailed steps of sprouting soybean. You will know.
Cooking ingredients
Cooking Steps
Step1:Prepare green beans.
Step2:The mung bean blisters all night. The skin will crack.
Step3:This is the third day. Because if you always open it and see the light, the bean sprouts will turn red. It tastes bitter. So, I took some photos. Please forgive me.
Step4:Bean sprouts are in the casserole. Cover it with a towel. This is the most important part. Wash it with water 12 times a day. After that, pour out the water. Don't open the towel to wash it. Then, wring the towel dry. Cover the towel quickly when you wring it.
Step5:Press another stone on it. It's to make the bean sprouts grow thicker. If there is no stone, use plastic bags to hold water
Step6:This is the sixth day. It's time to harvest. The roots are all in the cloth.
Step7:It's over eight centimeters.
Step8:Finished drawings.
Cooking tips:It's a warm reminder of XuanRun Silk Scarf - when bean sprouts grow to 4.5 days, observe more and don't grow roots. It's better not to eat long roots. There are skills in making delicious dishes.
