Our vegetable reserves are a little tight, but fortunately there are mung bean stocks at home, so we thought of sending bean sprouts ourselves. I took out the mung bean germination machine I bought a few years ago, cleaned it, soaked the mung beans first, then poured it into the mung bean germination machine, covered it, chose the summer program, waited for the mung beans to germinate, and changed the water once a day during germination.
? The dish soaked in mung beans is beautiful in appearance, smooth and crystal clear, giving people the feeling of ice muscle jade bone, just like a handle decorated with jade head. Therefore, mung bean sprouts enjoy the elegant name of' ruyi cuisine'.
Mung bean sprouts are delicious and can be eaten as a dish. They are suitable for frying, stewing, cold salad and making soup. China is a big country in food culture. There are many delicious dishes made of bean sprouts in the menu, which have high nutritional value and can be called dietotherapy food.
Mung beans themselves do not contain vitamin C, and the content of vitamin C after germination is particularly rich. Every 100g can produce more than vitamin C 10mg, as well as a large amount of vitamin b 1 B2, carotene and high-quality plant protein, all of which are 3-4 times higher than that of Chinese cabbage, and iron is 1 times higher than that of Chinese cabbage. It also contains calcium and calcium. Modern science has found that asparagus amino acids contained in bean sprouts have the effect of eliminating fatigue, and chlorophyll in bean sprouts has the effect of preventing cancer.
Before the Ming Dynasty, bean sprouts were an indispensable object of blessing for Chinese Valentine's Day. In the Song Dynasty, the most popular way to pray for children was to send bean sprouts. According to historical records, every woman used mung beans, adzuki beans and wheat to soak in porcelain, germinate for several inches and bind them with red and blue grass, which is called planting. At that time, the method of sprouting bean sprouts was different from now. Usually soak mung beans or peas in water ten days before Tanabata, and change the water once a day or two. When the buds grow to five or six inches, the seedlings can stand on their own feet, and then they arrive in a small pot, which is called a flowerpot or glutinous rice. In the Song Dynasty, eating bean sprouts was quite common. Bean sprouts, bamboo shoots and mushrooms are listed as three vegetarian dishes. During the Song and Yuan Dynasties, bean sprouts were mainly cool.
In Chinese and foreign food culture, the west says that bean sprouts are one of the four great inventions of China's diet, and the other three are tofu, sauce and gluten. In fact, there are more than four kinds of food inventions in China. It is said that bean sprouts were introduced to the west by Li Hongzhang after Guangxu Gengzi, so they are called "Li Hongzhang chop suey" and "chop suey" in Quebec, Canada.
? In a few days, our mung bean will grow from bud to height and grow to two tender leaves, which are basically edible. White and tender mung bean sprouts have an appetite. I soaked a little black fungus in advance, washed the mung bean sprouts and black fungus, scalded them with boiling water for about a minute, picked them up and put them on a plate, then prepared various seasonings to pour them on, and a plate of delicious food came out.