Can you still eat bean sprouts fried blue?Can you eat bean sprouts when they turn red

You can eat it!Mung bean sprouts are legumes that contain starch, and when you put salt in a stir-fry, the salt contains iodine, and the starch turns pale blue when it encounters iodine.

When the bean sprouts are fried blue, I don't think I can eat them. I think it would be toxic to be able to do that.

I have encountered this situation before, mainly because you fry it for too long, and then this situation occurs when you put vinegar, which does not affect eating.

I told you not to eat it, because it was still more dangerous, so it depends on your own thoughts!

I've never seen anything like this, so it's better not to eat it for safety reasons, because the gains outweigh the losses.

If the bean sprouts are fried blue, they can't be eatenThis could be. The sprouts have been going on for a long time. Just throw it away, right?It's broken.

Tender with mung bean sprouts.

Stir-fried bean sprouts. Ingredients: Mung bean sprouts to taste.

Salt to taste. 1 green onion.

Oil to taste. Pepper to taste (optional).

The preparation of stir-fried bean sprouts.

Wash the mung bean sprouts and set aside.

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Turn on the oil on a high heat.

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When the oil is hot, put the bean sprouts and chop the green onion at the same time.

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After the bean sprouts are soft, add salt and pepper, stir well, and turn off the heat.

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Add chopped green onion and stir well to remove from the pan.

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Out of the pot and eat.

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Mung bean sprouts are good.

Mung bean sprouts and soybean sprouts are two kinds of bean sprouts products that are often eaten in life, the taste is tender and refreshing, and is deeply loved by gluttons, from the taste, mung bean sprouts are more tender, softer, soybean sprouts are firmer, more fibrous, soybean sprouts are with soybean paste, is one of the vegetables that many Sichuan dishes like to add.

Mung bean sproutsMung bean sprouts, that is, the sprouts that come out of mung beans. The edible part is mainly hypocotyls. In the process of mung bean germination, vitamin C will increase a lot, and part of the protein will also be decomposed into amino acids required by various people, which can reach seven times the original content of mung bean, so the nutritional value of mung bean sprouts is greater than that of mung beans, and mung bean sprouts are also easier to eat than mung beans.

Soybean sprouts Soybean sprouts are a nutritious, leguminous soybean sprout, a delicious vegetable, and a large amount of protein and vitamins. Sweet taste, cool nature, into the spleen, large intestine meridian; It has the effects of clearing heat and dampness, reducing swelling and paralysis, removing black moles, treating warts and moisturizing the skin.

From the perspective of dietary therapy, mung bean sprouts have the effects of clearing heat and detoxifying, diuretic and dehumidifying. Soybean sprouts have the effects of clearing heat and detoxifying, lowering blood pressure, and skin care.

From a culinary point of view, soybean sprouts are suitable for long-term stir-frying, and it is best to eat them with meat, such as stir-fried soybean sprouts with shredded pork, boiled fish, and stewed broth. Mung bean sprouts have a higher water content than soybean sprouts, and they are generally used for vegetarian stir-frying, and the cooking time must be short.

Roasted bean sprouts with mung bean sprouts, soybean sprouts, generally fried soybean sprouts are delicious, and people love to eat.

Reddened mung bean sprouts are completely edible because this is caused by the mung bean sprouts seeing light during the growth process, but the anthocyanins in the mung bean sprouts react differently under different conditions. That is, the red color of this cherry tree is the color of the anthocyanins in mung bean sprouts, which is the same as chlorophyll and is completely non-toxic.

In the process of preparing or preserving mung bean sprouts, it is necessary to pay attention to avoiding light, moisturizing, and keeping warm, so that mung bean sprouts will not be red.

If it is not rotten and discolored, it can generally be eaten, but it will have a little smell, so it is recommended not to eat it.

Don't eat it to be on the safe side.

Bean sprouts, also known as bean sprouts, bean sprouts, ruyi vegetables, pinched vegetables, silver sprouts, silver needles, silver sprouts, sprout hearts, soybean sprouts, clear water bean sprouts. Bean sprouts, also known as sprouts, are edible "sprouts" that are cultivated from the seeds of various cereals, beans, and trees, also known as "live vegetables". At present, the hot sprouts on the market are:

There are more than 30 varieties of toon sprouts, buckwheat sprouts, alfalfa sprouts, pepper sprouts, green black bean sprouts, acacia bean sprouts, sunflower sprouts, radish sprouts, dragon's beard bean sprouts, peanut sprouts, broad bean sprouts, etc. Discolored bean sprouts, try not to eat them during the insurance period to avoid the risk of bean sprouts spoiling.

Don't eat insurance, it's cheaper, health is the most important.

Some of the soybean sprouts that are hatched by themselves can still be eaten even after they turn green. Soybean sprouts are a nutritious, delicious vegetable, and are more protein and vitamins. Rich in potassium, it helps maintain healthy nerves, a regular heartbeat, prevents strokes, and assists in normal muscle contractions.

It has a hypotensive effect. Soybean sprouts turning green are edible and not harmful to the human body.

Hello, the reason why soybean sprouts turn green is: photosynthesis. Soybean sprouts do not need to see light to germinate in the process of germination, so soybean sprouts on the market are yellow, and green is due to photosynthesis occurs when seeing light, so that soybean sprouts produce chlorophyll and produce green.

The phenomenon of soybean sprouts turning green belongs to the normal phenomenon of seeing light in plants, and it does not produce harmful substances, so it can be eaten normally

Ask if it is possible to change color.

Discoloration is normal

Soybean sprouts photosynthesize when they see light.

Chlorophyll turns green when it is produced.

So it's edible

Question: Soybean sprouts are good to put in a bag.

It's better to put it outside.

You can soak soybean sprouts in water. After cleaning the uneaten soybean sprouts, soak them in water, and then put them in a ventilated and cool place, but this preservation method is easy to lose the nutrients of soybean sprouts, and it is not suitable for long-term storage.

2. Store in the refrigerator.

Pinch off the roots of the bean sprouts, clean them, drain them and put them in a plastic bag, try to expel the air in the bag, then tie a knot, then put a plastic bag, and then tie a knot, so that the air can be expelled to the maximum extent, and finally put them in the refrigerator for refrigeration.

Here's how to save it for your reference

Ask questions without receiving the party.

Soybean sprouts and mung bean sprouts are not allowed to be put.

Analysis:

Hello, this situation is not able to eat id, guidance:

Eating discolored soybean sprouts is easy to be poisoned, it is recommended that you do not eat them, pay attention to preservation in the future, and you can put them in a fresh-keeping bag.

Bean sprouts can not see the light, see the light will turn red and eat bitter, find something to cover the bean sprouts machine or put it in a black place, I use a mineral water bottle to send mung bean sprouts good, the first 2 times are also red and bitter, but we all eat, don't let the child eat. Mine is not particularly red, if yours are particularly red, don't eat it, next time be careful not to see the light OK. The mineral water bottle is also good, and it also saves water.

Adopting other people's answers is not only an affirmation of the fruits of others' labor, but also an encouragement to the answerer, and both the questioner and the answerer can obtain wealth value.

It's better not to eat it. Safety first.

This depends on the actual situation, if it is just a simple vegetarian fried bean sprouts, then you better choose mung bean sprouts. The reason is that the texture of mung bean sprouts is fresh and tender, and the moisture content of mung bean sprouts is higher than that of soybean sprouts, and the taste is very good when fried. If it is used for stewing soup or with other ingredients suitable for stir-frying, it is best to use soybean sprouts, which are older and suitable for long-term stir-frying.

Here is a small suggestion, soybean sprouts should be boiled in boiling water before stir-frying, so that the taste of stir-fried will be better.

Second, the difference between soybean sprouts and mung bean sprouts.

1.Different in color, soybean sprouts and mung bean sprouts are developed from two types of beans, which are soybeans and mung beans. Therefore, the difference between them in color is that if the watercress is yellow, it is soybean sprouts, and if the watercress is green, it is mung bean sprouts.

Stir-fry bean sprouts with soybean sprouts or mung bean sprouts.

2.The difference in the size of the bean paste, we should have seen soybeans and mung beans in ordinary life, then we should know that soybeans are larger than mung beans. So we can distinguish these two kinds of bean sprouts by observing the size of the watercress, the large watercress is the soybean sprouts, and the small ones are the mung bean sprouts.

3.The difference in root thickness, this method is also very good to identify the two kinds of bean sprouts, put them in some root positions to observe them, the thicker root is the soybean sprout, and the thinner root is the mung bean sprout.

4.The difference in water content, we put the same weight of soybeans and mung beans in water at the same time to let them germinate, and then pick them off and weigh them, you will find that the weight of mung bean sprouts is higher than that of soybean sprouts. The reason is that the water content of mung bean sprouts is higher than that of soybean sprouts.

Both, mung bean sprouts are thinner, and soybean sprouts are thicker. Mung bean sprouts are more suitable for stir-frying, and soybean sprouts are more delicious when stewed.

Mung bean sprouts, soybean sprouts are suitable for cooking soup! Soybean sprouts are much thicker, and mung bean sprouts are much thinner.

Pro, mung bean sprouts and soybean sprouts can be fried and eaten.

Generally, mung bean sprouts, soybean sprouts can also be fried.

Ingredients: mung bean sprouts (to taste).

Seasoning garlic sprouts (to taste).

Oil to taste.

Salt to taste.

Vinegar (to taste).

Kitchen utensils wok. Appropriate amount of bean sprouts, wash and set aside.

Wash the garlic sprouts and cut into sections.

Heat oil in a pan.

Add the garlic sprouts and stir-fry until fragrant.

Add the bean sprouts, stir-fry for a while, add salt, and add a little white vinegar.

Add the chicken essence and you're ready to go!

Generally, mung bean sprouts, soybean sprouts need to be boiled. Because soybeans are only fried and will be hard.

Stir-fried three shreds: The ingredients include mung bean sprouts, dried tofu shreds, garlic sprouts, pepper noodles, green onions, salt, MSG, vinegar and oil.

Operation: Wash the garlic sprouts and cut them into sections, wash the bean sprouts and float them out, heat the oil in the pot, fry the pot with a little peppercorn noodles and green onions, then put the garlic sprouts, tofu shreds, mung bean sprouts and stir-fry, put salt, and add vinegar before the pot.

Soybean sprouts: It can be made with tofu to be more delicious, add meat and stir-fry as above, then add soy sauce, and cook in water. If you add some red stuffy meat directly, it is more delicious.

The bean sprouts used for stir-frying are mung bean sprouts.