How mung bean sprouts grow, how mung bean sprouts grow

When it comes to mung bean sprouts, most people buy them directly from the vegetable market, and if you want to make mung bean sprouts yourself, the method is also very simple. Choose normal mung beans, soak them and cover them with a cloth, and then pay attention to watering them on time and doing a good job of shading. Let's give you a detailed introduction from the precautions, preparation of materials and tools, and specific operation procedures.

1.Precautions.

First of all, let's explain a key point, mung bean sprouts can't see sunlight during the growth process, if you see sunlight, the sprouts will turn pink, so the taste is bitter, so pay attention to this.

2.Preparation of materials and tools.

Mung beans (not cooked, no dead beans), water, bucket, drainable dish, cloth.

3.Procedure.

Soak the prepared mung beans for one night, until the mung beans swell and the middle of the skin cracks, and pick out the mung beans that float on the water. Spread the soaked mung beans in a leakable dish, then put them in a bucket, then cover the beans with a cloth, and after the preparation is done, water them twice a day in the morning and evening, and then pour out the dirty water in the bucket every five hours or so to change the water. Because mung beans can't grow in sunlight, you should cover the barrel with a plate and store it in a cool and dark place.

Generally speaking, sprouts grow very quickly, and they can be harvested in four or five days. At this time, there is no need to rush to look at it, try to avoid contact with the sun, so that the taste is better. Don't be greedy for spontaneous sprouts, if you send too much, it is easy to take care of them, and the final result is that the sprouts are not good and the nutrition is not good.

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1. Mung bean sprouts, that is, the sprouts of mung beans, are the sprouts of the seeds of the leguminous mung bean after soaking.

3. Let's start with the ingredients you need:

Mung bean. 4. Soak the mung beans for 12 hours, and pick out the mung beans floating on it, this will not sprout. Prepare a steamer, place the steaming drawer on it, put a supermarket flannel on it, spread the soaked mung beans on this flannel, try to spread it out so as not to overlap each other.

5. Then cover it with a layer of cage cloth, and the bean sprouts cannot see the light, and the color of the bean sprouts will turn red and the taste will become bitter. Sprinkle another layer of water on top, cover with a lid and water once a day, morning and evening. By the time it was 24 hours, a little bud had already grown.

6. When the mung bean sprouts grow to the next day, don't cover the cloth on it, if you cover it, it will affect the growth of the sprouts, cover the lid and continue to place it in the shade to let it germinate. By the time we waited for a week, the mung bean sprouts were ready.

7. When eating, pick off the shell of the mung bean sprouts inside, which can be used to fry leeks and peppers. Mung bean sprouts are cool and sweet, which can not only clear away summer heat, pass through the meridians, and detoxify, but also tonify the kidney, diuretic, reduce swelling, and nourish yin and yang.

Mung bean sprouts are rich in vitamins, crisp in taste, most of the rootless sprouts on the market are prompted by hormones and fertilizers, which are harmful to the human body.

Mung bean sprouts. Mung beans 50 grams.

Water: Appropriate amount.

1.Prepare the mung beans and drink bottles.

2.Soak mung beans in water for a day (more than 20 hours).

3.Holes are poked at the bottom of the bottle to make it easy for water to leak. (Use a vice to hold the end of the sewing needle and burn the tip of the needle on the fire, so that you can easily poke holes in the bottle).

4.After soaking the mung beans for 24 hours, you can already see the sprouts.

5.Put the soaked mung beans into a drink bottle.

6.Cover with a napkin and drizzle with water in the morning and evening.

7.Then cover the outside with a cardboard box and put it in a darker corner of your home.

8.Five days of appearance, you can eat.

9.The mung bean sprouts are ready.

Tip: Try not to see the sprouts in the process of sprouting, otherwise it will be easy to redden.

How to make mung bean sprouts? After the oil is hot, put the mung bean sprouts into the dry stir-fry, then pour in, add green onions, ginger, garlic and dried chili peppers and stir-fry until fragrant, add half a spoon of vinegar bean sprouts and stir-fry evenly.

The method of raw mung bean sprouts, and the practice of mung bean sprouts.

Spontaneous mung bean sprouts of swift material practice:

1. First prepare some mung beans and wash them with water to remove impurities and bad beans.

2. Clean the selected mung beans with water, and then soak them for 24 hours, and the water should be just over the beans, so that the mung beans can fully absorb water and expand. Until the small sprouts burrow out of the mung bean skin, ready to sprout.

3. Find a clean drink bottle to drill a few holes under the bottom of the bottle with small scissors to widen the size of the eye, and it is advisable to just not drill out of the mung bean, so that the water watered every day does not accumulate in the bottle, which can ensure the freshness of the mung bean sprouts, and cut off the upper bottle mouth part, which is convenient for ventilation and pouring water.

4. Put the soaked mung beans into the beverage bottle, and the circle is about 1 5 of the height of the bottle, giving the bean sprouts a space to grow.

5. Wrap the bottle with a layer of cloth or cover the bottle with a black bag, as long as it is not transparent, the bean sprouts will be red if the light is transparent, which is very important.

6. Try to water 3 times a day, morning, noon and evening, office workers can also do it once in the morning and evening, this is the benefit of beverage bottles, and the water retention is good.

7. Take a look at the bean sprouts that come out, they are thick and healthy, no worse than those bought on the market, which are pure natural pollution-free bean sprouts that grow naturally.

The operation of mung bean sprouts at home is very simple. Buy mung beans from the market, wash and disinfect them, soak them in warm water for about 12 hours, and use a moist towel as a substrate to wrap mung beans to promote germination. The germination environment is cool, warm and ventilated, and it can be successfully germinated in a week, but do not send too much at one time, so as not to reduce the taste of the sprouts.

Buy varieties on the market that are full of grains, bright in color, and do not have blackening or shrunkening. After buying it home, you need to wash the mung beans thoroughly to rinse off the ash dust and microorganisms on it.

Soak the mung bean sprouts in warm water overnight, then use a basket as a base, spread a damp towel dipped in water on the underside, and spread the mung bean seeds on the towel. The seeds can be covered with a moist layer of gauze to keep them warm.

When mung bean sprouts are born, they must not see the light, and they should be controlled in a warm temperature range in a ventilated and cool environment. In this way, the mung bean sprouts have a crisp taste, and the germination task can be completed in about a week.

The bean sprouts are actually very fast, and the operation of the shooter is also very simple, you can send as much as you eat, don't send a lot at once. The quality of mung bean sprouts may be reduced due to the large amount, and some may even rot and insects.

Here's how to sprout mung bean sprouts:

Tools and materials: bowl, draining basket, steaming grate, gauze, mung beans, water.

1. Prepare a bowl of mung beans, soybeans can also be picked, do not want bad or insect-grown, rinse with water. Pour in an appropriate amount of water and soak for at least 12 hours to soak the beans thoroughly.

2. After the beans are soaked, prepare a leakable container, 2 pieces of gauze, and use a draining basket and steamer. Spread a layer of gauze on the steaming grate, pour the soaked mung beans on the gauze and spread them out, do not pile them together. The steaming grate and gauze should be waterless and oil-free, otherwise the sprouts are easy to spoil.

3. After the beans are laid, cover them with another layer of gauze, then sprinkle some water, wet the gauze, cover them with a lid, and put them in a place where they are not visible. Bean sprouts can not see the light, otherwise they will change color and sell red jujubes.

4. Water the damp cloth twice a day, and on the first day, the mung bean will grow into short sprouts, about 1 cm long; The next day it was already 2 3 cm long; Insist on watering, and on the third day it is already about 5 cm; On the fourth day, it was almost the same as the bean sprouts sold outside, and it was ready to be taken out and eaten.

Tips for selecting mung beans

1. When we choose mung beans, we need to look at the color of mung beans, if the color of mung beans is particularly bright, don't be mistaken, that does not mean that it is just listed mung beans, but dyed mung beans, such mung beans we can not buy, this is what we need to know.

2. When we choose mung beans, we need to see if the color of the mung beans is particularly deep and some are particularly shallow, such mung beans are often aged mung beans, this kind of mung beans are not delicious, especially those with particularly dark colors, which are basically not boiled.

3. When we choose mung beans, we also need to pay attention to see if there is any germination in the mung beans, if there are sprouts, it means that the mung beans have been damp, such mung beans are not edible, and some sprouted mung beans will be moldy.