Why do self made mung bean sprouts taste a little bitter?

I began to give birth to bean sprouts in May, a batch of uninterrupted, at the beginning of this phenomenon, slowly I groped for experience, the first is not to see the light, this means not to say that the light when washing, but the whole process has to be in a dark environment, at the beginning of the day is not particularly hot when I put under the bed, and then it was too hot, put it in a slightly better ventilated place, cover the things did not change, the result became red and bitter, and then I added a thick layer of non-woven fabric, which is the kind of pocket that we go to the supermarket to buy things, dark, The bitter problem was solved, and then the second problem was found, the heat grew fast, at the beginning I was eaten in a cycle of 4 days, and then found that it was very long after 4 days of heat, green leaves have grown between the pods, this taste has completely changed, now changed to a cycle of 3 days, long green leaves before harvesting it, the taste is very beautiful, now this pot should be harvested tomorrow, just soaked in a pot of beans, students try it, much stronger than bought, soaked this night is not counted, from the pot to the harvest of 3 days, quasi-delicious.

I sent 2 times are bitter, the first time is more red, it is very bitter to eat, I am worried that it is not good enough to avoid the light, although the second time although only a few are red, but it is still bitter to eat, I am also very strange, the second time is at most to contact the light, yesterday I started to do the third time, I even put an end to the light this time, I want to try to see if he is still bitter.

The reasons why mung bean sprouts are bitter are:

1.The temperature of the container is high during the process of mung bean sprouts, and the water of the container is not changed frequently.

2.In the process of mung bean sprouts, the container shading is not done well, resulting in the mung bean sprouts producing chlorophyll and becoming bitter when they see the light.

Steps to sprout:

1.Take some mung beans and soak them in water overnight.

2.Prepare a drained plate. Spread the soaked beans on a plate. Then put it in a bucket.

3.Cover the beans with a cloth. Water twice a day, morning and evening, and do not pour out the water in the bucket.

4.Take a basin and put the lid on the bucket and store it in a cool and dark place.

Notes:1Spread the beans in one layer, be careful not to put too much, otherwise they will rot; watering for one to two days a day; The indoor temperature is maintained at around 20 degrees.

2.Cover the bean sprouts with a moistened towel or three or four layers of gauze, and cover them all to prevent them from producing chlorophyll when they see light.

Nutritional value of bean sprouts:

Bean sprouts are homogeneous cold and sweet, and the efficacy is different. Mung bean sprouts are easy to digest, have the effect of clearing heat and detoxifying, diuretic and dehumidifying, and are suitable for people with damp heat stagnation, dry mouth and thirst, red and hot urine, constipation, red and swollen eyes. Soybean sprouts strengthen the spleen and liver, and the content of vitamin B2 is high.

Black bean sprouts nourish the kidneys and are rich in calcium, phosphorus, iron, potassium and other minerals and a variety of vitamins, and the content is higher than that of mung bean sprouts. Pea sprouts protect the liver, rich in vitamin A, calcium and phosphorus and other nutrients, broad bean sprouts strengthen the spleen, have iron, calcium, zinc and other effects.

Self-made mung bean sprouts.

The cause of the bitterness is incomplete shading.

When cultivating mung beans is not in a dark environment, that is, seeing the light, the sprouts turn green, it is bitter, and the cultivation process is as dark as possible, and those who have experience will understand.

The way to remove the bitterness of bean sprouts is to fry the bean sprouts.

Blanch in boiling water, then drain and stir-fry. The red and bitter bean sprouts are all due to photosynthesis when they see light.

Chlorophyll is generated.

It is not poisonous, so you can eat it with confidence.

The sprouts may be bitter because they have not been stored well, it may be because the water quality is not good or it has been left for too long, or it may be because too much salt has been put in it. Mung beans are bitter because they are not properly handled, but they are not poisonous, so they can be eaten with confidence. Raw bean sprouts need to be protected from light, if they are not protected from light or opened halfway, they will change color and become bitter when they meet light.

Is it that the water has not been changed frequently or the bean sprouts have not been drained.

Here are some of the reasons why homemade sprouts are bitter:

1. Keep out of the light during the germination process, and often open it during the process, the sprouts will turn green and bitter when exposed to light.

2. Polluted by oil during germination.

3. The water quality is too poor.

4. Humidity. The container is placed in a damp place, sprinkled with water several times a day to keep the moisture, and the wind cannot be seen, otherwise the leaves will turn green and become bitter.

The taste of mung bean sprouts is due to the wrong way of soaking, and the mung beans have long been moldy, so the mung bean sprouts are bitter, and you need to pay attention to it in the case of soaking mung bean sprouts, and the method of mung bean sprouts is very important, let's take a look below.

How to make mung bean sprouts:

One. Pick the bean seeds.

Cultivated mung beans should be fully ripe fresh mung beans as much as possible, the grains should be full, bright color, and the fresher the mung beans, the better.

Two. Pre-conditioning treatment.

The selected bean grains need to be soaked, and the soaking time is generally about 8 12 hours, which is conducive to the neat and consistent germination of bean grains.

Three. Incubation temperature.

Bean sprouts are warm-loving, heat-resistant, the most suitable temperature is 21 27, and can be watered to adjust the temperature during the cultivation process, with cold water in summer and warm water in winter.

Four. Watering to promote germination.

When watering mung bean sprouts, the amount of water should be large, and the mung bean sprouts in the whole container should be wetted so that the heat of each part of the sprouts in the whole container is evenly adjusted.

Five. Harvest at the right time.

Mung bean sprouts are best harvested when the true leaves are dew or the first dew, and the embryonic stem appears milky white and shiny, and the true leaves of the first dew are milky yellow, and the lateral roots are not born and are stout.

Nutritive value. 1.Mung beans contain protein, phospholipids.

It has the function of stimulating nerves and increasing appetite, and is necessary for increasing nutrition for many important organs of the body;

2.The polysaccharide components in mung bean can enhance the activity of serum lipoproteinase, so that triglycerides in lipoproteins.

Hydrolysis can achieve the effect of lowering blood lipids, so that coronary heart disease can be prevented.

Angina; 3.Mung beans contain a type of globulin.

and polysaccharides, which can promote cholesterol in animals.

It is broken down into bile acid in the liver, which accelerates bile.

Moderate bile salt secretion and reduce cholesterol absorption in the small intestine;

4.The protein contained in mung bean is 22% 26%, which is twice that of wheat flour, three times that of millet, three times that of cornmeal, and twice that of rice, and in mung bean protein, there are 8 kinds of amino acids necessary for the human body.

The content is 2 5 times that of cereals, which is rich in amino acids and tryptophan.

Complete protein of lysine, leucine, threonine. Therefore, mung beans, rice, and millet can be eaten together to complement amino acids.

The possible reasons for the bitter taste of self-raw mung bean sprouts are:

1. If you do not do a good job of protecting the mung bean sprouts from light or open the cover cloth halfway, the bean sprouts that have leaked light will change color and become bitter.

2. The container is not breathable.

3. If it is not placed in a sheltered and damp place, the bean sprouts will turn green, and there will be a bitter taste.

4. The temperature is not suitable, and the most suitable temperature is between 25 degrees and 30 degrees.

5. There is no pressurized weight on the cover.

The mung bean sprouts that you have grown yourself are bitter, not because you have sprayed pesticides or some pesticides before. Then when watering, you didn't pay attention to the production season of those pesticides and infiltrated the roots of the mung bean sprouts, and when you came down to stir-fry, you didn't wash it in time, so the mung bean sprouts you eat will be more bitter, in this case, it is best not to eat, so as not to be poisoned.

The reason why home-grown mung bean sprouts are bitter is that the container is not breathable. In the process of hair, it is necessary to pay attention to the whole process of mung bean sprouts to avoid light, at the beginning of the cover should be tight, and the cover must not be opened halfway, the bean sprouts that leak light will change color and be bitter.

Add more vinegar when sautéing the bean sprouts. It can reduce the bitter taste of mung bean sprouts. After blanching in hot water, the bitter taste disappears.

The reason why spontaneous mung bean sprouts are bitter may be because the method of raw mung bean sprouts is incorrect. Mung bean sprouts should be protected from light throughout the whole process, and the cover should be tightly covered at the beginning, and the cover cloth should not be opened halfway, if the light is leaked, the sprouts will be bitter, and discoloration will occur.

The container for mung bean sprouts should be breathable, but not windy, as long as it is placed in a cool place in the Zen section, otherwise the bean sprouts will turn green and appear bitter. Mung bean sprouts must pay attention to the temperature, the most suitable temperature is between 25 and 30 degrees, the temperature is low, germination is very slow, and the temperature is high, the bean sprouts are prone to rot.

Another issue that needs to be paid attention to is to control the humidity. The container should be placed in a damp place, sprinkled with water several times a day to keep moisturized, and the wind should not be seen, otherwise the leaves will turn green and bitter. Sprinkle water every day to ensure humidity and also cool down because the sprouts release heat when they sprout.

If the bean sprouts are dehydrated, the watercress will be shriveled and not full, which will affect the eating. Raw mung bean sprouts are generally soaked in hot water, because the skin of mung bean sprouts is somewhat thick and should not be soaked. When the skin of the mung bean cracks, revealing the beans inside, and some of them have small sprouts, you can start to sprout.

The sprouts can be taken out and eaten when they grow to 3 5, and if they grow too long, it will affect the taste of the sprouts.

1. Mung bean sprouts should be protected from light throughout the whole process, and they should be covered tightly at the beginning, and the cover cloth must not be opened halfway, and the bean sprouts that have leaked light will change color and become bitter; 2 The container should be breathable, but it should not be windy, and it should be placed in a damp place, otherwise the sprouts will be green and will have a bitter taste. 3 There is also the temperature, the most suitable temperature is between 25-30 degrees, low germination will be very slow, high temperature is easy to rot. 4 Then there is the humidity, the container should be placed in a damp place, and water should be sprinkled several times a day to keep the moisture, and the wind should not be seen, otherwise the leaves will turn green and bitter.

5 On the second day of the covering, put a weight on the cover, so that the sprouts grow thick.

If you don't take care to protect it from light, the mung bean sprouts will have a bitter taste. Therefore, you have to prepare a large clean gauze, which can be folded into four layers, so that after wetting, it can be covered on the mung beans to shade and keep the beans moist, and there is a certain weight, press on the bean sprouts to make them grow better. Also change the water frequently.

It's normal to be bitter Usually the mung beans that we eat that are not bitter are added with artificial chemicals.

In the process of germination, it comes into contact with oxygen and rots, so it is bitter.

Insufficient shading. In my personal experience, I have tried various methods before, and the sprouts always have a red top, and the taste is bitter. Later, I read a post, the author emphasized that even the process of flushing must be done to shade the light, so I guessed whether I had enough shading cloth, and strictly followed it several times, and sure enough, the bean sprouts were very good in color and had no bitter taste.

I cut a piece of cloth out of an old black T-shirt and put it on top of the bean sprout basket, and then I didn't remove the cloth when I flushed, kept it dark, and put it in the cabinet after the water drained. If you don't have a cabinet, it's also good to find a corrugated box to shade the light.

Bean sprouts that have not been successfully shaded can also be scalded with boiling water before stir-frying or boiling soup. This will also remove some of the bitterness. Personal experience, felt effective.