The practice of making mung bean sprouts, that is, the sprouts of mung beans, is a kind of food with high nutritional value. Many people also like to eat bean sprouts in life. It has good nutritional value, and it contains protein, carotene, calcium, phosphorus and other minerals. The following is the practice of making mung bean sprouts.

Method of sprouting mung bean sprouts 1 method 1

Prepare:

Because mung bean sprouts can't grow in the sun, when they grow in the sun, the bean sprouts will turn pink and taste bitter, so it is necessary to prepare an opaque teapot, kettle or other opaque containers with lids.

Raw materials: mung beans.

Practice:

1, soak the mung beans overnight until the mung beans swell (or soak them in water before going out in the morning, and you can start sprouting after going home in the afternoon);

2. Spread the soaked beans on the bottom of the teapot (not too much, it will be a lot of hair);

3. Pour out the water and cover it, just put it in a warm place. The container is in a humid environment, and mung beans will sprout from this moment on (let the beans have enough humidity, but don't let the beans soak in the water);

4, about every 4-6 hours, do a clean action with water, remember: always inject clean water from the mouth of the teapot, and then drain the water from the mouth of the teapot, so as to ensure that the whole process is not sunny (don't be too curious and always open the lid to see);

5. Mung beans germinate quickly. On the first day, small spots will appear on mung beans, which will be about 2-3cm long the next day, and it will almost be harvested on the fourth day.

Practice 2

Ingredients: mung bean

Steps of spontaneous mung bean sprouts

1, this is the tool needed, 10 inch sieve.

2. Two clean towels, one of which is laid in a sieve.

3. After soaking mung beans in cold water for one night, most of them have absorbed water. Spread mung beans on a towel, which is about the density of two layers of mung beans.

4. Fold another towel into a sieve and cover it on the mung bean. Be sure to cover it tightly and don't let the mung bean see the light. Then put it in tap water and pour it thoroughly, and then put it in a round bottom basin slightly larger than the sieve opening, keeping the bottom of the sieve suspended. So you can breathe.

5. Just water the sieve before going to bed every night. After 24 hours, look at the bottom, and the roots have already come out.

After 6 or 3 days, you can probably pick it.

7. Uncover the towel

8. Remove the sieve

9. Wash away the green bean skin with water.

10, you can make any dish you like. After blanching, I mixed it with the sauce left over from the last pickled spicy cabbage.

Tips

Don't open it curiously during the growth of bean sprouts, because bean sprouts will turn red when they see light, and the edible parts will also be fibrotic, which will affect the taste. To know how they grow, look at the roots. It is especially important to note that the raw materials of tools must not come into contact with any oil during the process!

The method of making mung bean sprouts is very simple. As long as people pay a little attention, they can make mung bean sprouts with good appearance at home. Even in summer, people can still see bean sprouts on the table. It is precisely because of the lightness of bean sprouts that it can adjust people's appetite well in summer and is deeply loved by people. So it is very useful to learn how to make bean sprouts.

The practice of sending mung bean sprouts 2. The efficacy and function of mung bean sprouts

1: the efficacy of mung bean sprouts

Mung bean sprouts are cold in nature and sweet in taste, which can clear away heat and detoxify, dredge meridians, tonify kidney and diuresis, nourish yin and strengthen yang. Eating them at ordinary times can reduce the occurrence of various adverse symptoms such as human fatigue, dry stool, unfavorable urination, red eyes and swelling and pain.

2. Mung bean sprouts can cure oral ulcers.

Oral ulcer is a common disease, which is mostly caused by excessive heat toxicity in the human body or excessive bacteria in the oral cavity. At this time, eating more mung bean sprouts can remove the heat toxicity in the human body, and the riboflavin it contains can eliminate the bacteria in the oral cavity and make the symptoms of oral ulcer improve quickly.

3. Mung bean sprouts can relax bowels and prevent cancer.

Mung bean sprouts contain a large amount of dietary fibres, which can accelerate gastrointestinal peristalsis, promote the generation and excretion of feces, and at the same time, it can clean up a variety of viruses accumulated in human intestines, which has a good preventive effect on human digestive tract cancers. In addition, mung bean sprouts can also reduce the accumulation of cholesterol in human blood, and also have a good preventive effect on hyperlipidemia and arteriosclerosis.

Effect and function of eating mung bean sprouts

1: clearing away heat and fire

Mung bean sprout is a kind of healthy vegetable with slight cold. People can clear away heat and toxic materials and fire after eating mung bean sprout. After being absorbed by human body, it contains riboflavin and vitamin C, which can eliminate inflammation in the oral cavity and promote the healing of ulcer surface in the oral cavity. It has a good relief effect on oral sores, oral ulcers and sore throat.

2. Prevention of cancer

People can absorb rich chlorophyll after eating mung bean sprouts, which is a natural antiviral component, and it can inhibit the formation of ammonium nitrite in human body, and ammonium nitrite is a carcinogenic component, so people can prevent human cell canceration and reduce the incidence of cancer after eating mung bean sprouts.

What are the benefits of eating mung bean sprouts often?

1: Protect your eyes

People often eat mung bean sprouts to protect their eyes, because mung bean sprouts not only contain chlorophyll, but also contain rich vitamin A. After these substances enter the human body, they can improve the function of retina, nourish the optic nerve and promote the growth of rhodopsin in the body. They can not only relieve eye fatigue but also prevent vision loss.

2. Beauty and weight loss

Eating mung bean sprouts regularly can supplement the body with rich vitamin C and a large amount of dietary fiber. They can speed up gastrointestinal peristalsis, clean up toxins accumulated in the human body, and play an important role in clearing the intestines, detoxifying the intestines, moistening the intestines and relaxing the bowels. Moreover, mung bean sprouts are also a healthy vegetable with low fat and calories. After eating mung bean sprouts, people will not absorb too much fat and calories, and can slowly lose weight.

How to make mung bean sprouts 3 recipes for mung bean sprouts

(1) shredded green bean sprouts with chicken.

Ingredients: 200 grams of mung bean sprouts, 200 grams of chicken breast, half a cucumber, a handful of black sesame seeds, salt, soy sauce, white sugar and sesame oil.

Practice:

1, wash the chicken breast, cook it, let it cool and tear it into shreds.

2. Blanch the mung bean sprouts with boiling water, remove them and let them cool and drain for later use. Wash the cucumbers and cut them into shreds for later use.

3. Put shredded cucumber, chicken breast and mung bean sprouts into a container, add a proper amount of soy sauce, salt, white sugar and sesame oil, sprinkle a handful of black sesame seeds and mix well to serve.

Nutritional value of mung bean sprouts

Mung bean sprouts are rich in water, and water-bearing vegetables can also replenish water. Mung bean sprouts are buds made of mung beans, which are rich in water and vitamin C. Chinese medicine believes that mung bean sprouts are cool and sweet, which can not only clear away summer heat, dredge meridians, and relieve all kinds of toxins, but also tonify kidney, induce diuresis, reduce swelling, nourish yin and strengthen yang, regulate five internal organs, beautify skin, relieve damp heat, lower blood fat and soften blood vessels. Eating more hot and dry food in winter can easily lead to dryness and heat in the body, and insufficient water intake. Eating mung bean sprouts can replenish water, moisturize skin and clear internal heat.

Nutrition often pays attention to the vitamin C contained in mung bean sprouts. When beans are in the form of beans, they contain very little vitamin. However, once they sprout, the vitamin C content in the buds will increase rapidly. According to statistics, every 100g fresh bean sprouts contain 30-40 mg of vitamin C. Vitamin C is a well-known antioxidant. Supplementing vitamin C has an excellent effect on anti-aging and skin care.

However, it should be noted that vitamin C is a water-soluble vitamin, which is heat-resistant and easily soluble in water. Therefore, it is not necessary to wash and soak it excessively during cooking, and the blanched water only needs to be quickly blanched and removed immediately, so as to retain the vitamin C in bean sprouts to the greatest extent.

Buy bean sprouts

The so-called "clothes make the man", so does bean sprouts. Fat bean sprouts always make people happy and can't help but want to buy them. However, it should be noted that there are boundaries in the growth process of any plant. If bean sprouts are unusually thick and white, then we should be alert to whether they are promoted by chemicals.

Under normal circumstances, the nutritional value of bean sprouts is the highest when they grow to about one inch. After more than one inch, the longer the length, the lower the vitamin content. When they exceed three inches, the content is even less. When shopping, you can pick a bean sprout and wrap it around your fingers. Three times is a good bean sprout.

Edible taboos of mung bean sprouts

1, taboo population

Mung bean sprouts are cold food. Eating too much is easy to damage stomach qi, and contains crude fiber, which is easy to accelerate intestinal peristalsis and cause diarrhea. Therefore, patients with chronic enteritis, chronic gastritis and dyspepsia should not eat more.

2, eating should be taboo

Mung bean sprouts are generally edible for everyone, especially for long-term smokers. However, it should be noted that people with weak constitution should not eat more mung bean sprouts. In terms of cooking, when frying bean sprouts, you should fry them quickly in a hot pot, so that vitamin C is less damaged. Mung bean sprouts are cold, so cooking should be accompanied by a little ginger to neutralize its coldness. Adding a little vinegar to stir-fry mung bean sprouts can not only prevent the loss of vitamin B 1, but also strengthen the weight loss.