Chinese Food
Home made mung bean sprouts pure natural green self grown vegetables ~
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I don't like mung beans at home. Half of the mung beans left in Laba porridge are made into mung bean paste, which is used to make bean sprouts. Recently, I also like to grow some small plants and vegetables by myself.
Cooking ingredients
Cooking Steps
Step1:Preparing a leaky basin can't make a hole in the bottom of the oil barrel. Lay a cloth for backin
Step2:The beans should be soaked overnight in advance for a long time, but not for two or three days, and then spread to three or four layers in the basin. It's almost too thick
Step3:Cover the beans with a thick cloth to make them opaque. Put another basin under the drain basin and hang it in the air to collect water. It's better to use a large paper box to cover the basin so as to keep it opaque and keep it warm. I put the large paper box beside the radiato
Step4:If there is no stone on the bean, use a big bag of water to make the bean sprout strong. Water it two or three times a day. Don't open the cloth. Try to wait for two days or so to open a corner in the dark place and see it again. It'll be OK in four or five days
Cooking tips:Be patient with plants, and don't have skills in planting bean sprouts improperly and cultivating plants to make dishes.
