When cultivating mung beans, it is either in a dark environment or when the light comes, and the bean sprouts turn green, which is bitter. The darker the training process, the better. Experienced people will understand.
The way to remove the bitterness of bean sprouts is to blanch with boiling water before frying, and then drain the water before frying. Bean sprouts are red and bitter because of photosynthesis and chlorophyll. They are non-toxic and can be safely eaten.
Precautions for sprouting bean sprouts:
1. The suitable temperature for sprouting mung bean sprouts is about 25℃. If the temperature is high, beans will rot and the temperature will slow down germination.
2, drench water three or four times a day, but the water and watercress are not full, ensuring humidity and cooling down, because bean sprouts will release heat when sprouting.
3, bean sprouts should be in the dark, and beans that see light will turn red and green, which will also affect the taste.
4, water three times a day in the morning, noon and evening, no light. Beans can be sent for 3 to 5㎝, and the taste will be affected if the time is too long. The nutritional value of 3 cm mung bean sprouts is the best.