Soak mung bean sprouts steps, mung bean bean sprouts steps

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.

First of all, soak the mung bean sprouts in cold water overnight, and then make them the next day, which will make the mung bean sprouts sufficient, so this is the most critical.

Tools Raw materials.

Mung beans (one serving).

Plastic bottles for two.

First of all, prepare some mung beans and wash them with water to remove impurities and bad beans.

Wash the selected mung beans with water, and then soak them for 24 hours, 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.

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, so that the water for daily watering does not accumulate in the bottle, can ensure the freshness of the mung bean sprouts, cut off the upper bottle mouth, easy to ventilate and pour water.

Put the soaked mung beans into the beverage bottle, about 1 5 of the bottle height, to give the bean sprouts a space to grow.

It is important to wrap the bottle in a cloth or cover the bottle with a black bag, as long as it is not transparent, the sprouts will turn red.

Try to water 3 times a day, in the morning, noon and evening, office workers can also once in the morning and evening, this is the benefit of drink bottles, water retention is not bad.

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

Wash the mung beans and put them in a porcelain basin, soak them in tap water, and the water is just over the mung beans;

Cover the soaked mung bean pot with a cage cloth and place it in a place where it is not visible;

Change the water once a day in the morning and evening, and it will sprout in 2 days and eat it in a few days;

The process of turning mung beans into sprouts is first to be soaked, and the outer layer of the beans will crack after soaking, and a white tender flesh will be revealed after the cracking, and then, sharp roots will grow from this gap, which is the change of the first two days.

Day 3: This root will keep getting longer, the head will gradually become clearer, and the bean skin will fall off completely, the watercress will become smaller and smaller, and the middle section will become thicker and thicker.

Day 4: If the watercress is in a dark environment, it will be green and tender, and if it is exposed to the sun, it will turn green. The whole growth process of bean sprouts is the process of the watercress gradually becoming smaller, the roots gradually becoming longer, and the middle gradually thickening.

Basically, it can be molded in about six days.

The production method and steps of soaking mung bean sprouts are as follows:

Ingredients: 80 grams of mung beans.

Steps: 1. Soak mung beans first, 80 grams of mung beans and water overnight.

2. The next day, all the mung beans will sprout, as long as the germ opens the outer skin of the mung bean.

3. Then prepare a basket that can filter water, use a small steamer, spread a layer of clean gauze first, pour the beans in, and then spread it flat.

4. Then fold the gauze over and cover all the beans, pour water to water the beans and gauze thoroughly, water them once a day in the morning and evening, and finally cover the lid.

5. If the lid is transparent, cover it with a layer of cloth, the next day, the bean sprouts have slowly grown out, cover with gauze and water the lid, do not transmit light.

6. On the 4th day, the mung bean sprouts will be ready, the method is simple and fast, and the most important thing is that the bean sprouts are healthier and more reassuring to eat.

7. Take it out and cut off the roots, then wash it twice to cook.

8. If you like to eat chili peppers, you can also put chili peppers in fried bean sprouts, mung bean sprouts are easier to cook, and after two minutes of frying, you can simply adjust the flavor, and you can eat it when you put it out.

1. Soak the mung beans in water for about a day until the mung beans soak and have white sprouts. 2. I spread a non-woven dishcloth on top of the filter blue, then spread the soaked mung beans on top, then spread a new dish cloth on top, and then spread a dark towel on top, and then put the filter blue on the old rice cooker. The purpose of this is to shade the light, and the second is to connect the filtered water.

3. Rinse water every morning, noon and evening, and uncover the towel (do not uncover the dishcloth) and rinse directly under the faucet. Drain the strainer blue and put it in the rice cooker. 4. You can pull out the sprouts in about 3 or 4 days.

5. The bean sprouts will be good.

1. Clean the mung beans, clean all the bad and some shriveled mung beans, then soak them in warm water, and take them out the next day to control the dry water.

2. Wash the mung beans with warm water at about 30 degrees, and then put them in a small basket.

3. Every morning or evening, wash the mung bean stove with warm boiled water, and then cover the towel again, and be sure not to touch the sun.

4. Generally, mung beans will sprout after three or five days, or wash them with warm water every day, and the mung bean sprouts will be very good after a few days, and they can be eaten at this time.

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.

Take an appropriate amount of mung beans, pour water over the mung beans, and let them soak overnight.

Step 2: Wash the soaked mung beans, put them in the pressure cooker, pour water into the ratio of mung beans and water 1:3, skim off the foam after boiling, cover the pot, put the sound valve, turn to medium heat after the valve rings, and turn off the heat after 6 minutes. Wait a few minutes and then open the lid and use a colander to remove the cooked green beans.

Cover with plastic wrap and refrigerate for later use.

Step 3: Pour the turtle paste powder into a basin and prepare an appropriate amount of cold water.

Step 4 Pour the cold water into the basin little by little, stirring as you pour, stirring the powder into a paste.

Step 5: Pour in boiling water again and stir well to form a soup.

Step 6 Put the empty pot on the fire, low heat, one hand with a strainer, the other hand with a spoon to scoop out the stirred soup, through the strainer into the empty pot.

Step 7: Medium heat, boil, pour into a container, and let it cool until it becomes a paste.

Step 8: Turn the turtle paste upside down and cut it into small pieces. Then put it in the crisper box, pour in the honey, close the lid and put it in the refrigerator to soak for more than two hours.

Step 9: Take some out of the way and place the smooth side up in a cup or bowl. Put a little mung beans and pour a spoonful of honey over the mung beans. It can also be garnished with soaked goji berries.

Here's how:

1. Take an appropriate amount of mung beans and put them in clean water to wash both sides, and pick out the empty shells and bad beans of the mung beans on the inside of the noodles.

2. Put the processed mung beans into a clean basin, then add an appropriate amount of water to the pot, let the mung beans soak in the water for one night, and soak the shell of the mung beans completely soft.

3. Prepare a container that can seal the reed and be opaque, and two pieces of clean white gauze, first soak a piece of white gauze in clean water, and put the soaked white gauze on the bottom of the container to spread flat. Then put the previously soaked mung beans on top of the white gauze and lay it flat, soak the second piece of white gauze with water and cover it on top of the mung beans, then spray an appropriate amount of water on the top of the gauze, and put the lid of the container on it to put it aside.

4. Spray an appropriate amount of water on the top of the gauze with a watering can every morning and evening, and cover the container after the bean sprouts are moist enough, so that the mung bean sprouts have been launched in about 3 days.

Start by preparing the mung beans.

Add water to the mung beans (you can do it without mung beans) and soak for 8 hours.

If you don't have a suitable potted bean sprouts, you can prick a few eyes with a lunch box, don't use scissors, this kind of lunch box is easy to crack, I use a lighter to heat the sweater needle, and then burn some of it.

Wash the mung beans that Brother Acacia pretended, then pour them into the lunch box and filter out the water.

Cover with a dusting cloth and cover with a plate.

In the process of sprouts, you can't transmit light (light will be bitter), my cloth is relatively thin (I don't have a thick drawer cloth), everyone should use a thicker one. In addition, if you want the sprouts to be thicker, you can weigh on them.

Next, rinse the water every morning and evening, and filter out the water, if there is stagnant water in the container, the sprouts are easy to rot.

Add mung beans and water to cover the mung beans. Seven soak for eight hours.

The correct way to soak mung bean sprouts is as follows:

Ingredients: 80 grams of mung beans.

Step 1: Soak mung beans first, 80 grams of mung beans and water to soak orange cavity lead overnight.

Step 2: The next day, all the mung beans will sprout, as long as the germ opens the outer skin of the mung bean.

Step 3: Then prepare a basket that can filter water, use a small steamer, first spread a layer of clean gauze, pour the beans in, and then spread it flat.

Step round and sudden4, then fold the gauze over and cover all the beans, pour water to water the beans and gauze thoroughly, water the round bridge once a day in the morning and evening, and finally cover the lid. (Note: If the lid is transparent, cover it with a layer of cloth).

Step 5, the next day, the bean sprouts have slowly grown, cover with gauze and then water the lid, do not transmit light.

Step 6, the fourth day, the mung bean sprouts are ready, the method is simple and fast, the most important thing is that the bean sprouts are healthier and more reassuring to eat.

Step 7: Take it out, cut off the roots, and then wash it twice to cook.