1) According to your own needs, wash the new mung beans of that year, remove impurities and secondary beans floating on the water surface, put them in pollution-free and oil-free containers, add appropriate amount of warm water and put them in a ventilated and clean environment. Usually I use a stainless steel basin with a diameter of 30 cm and put two handfuls of mung beans, which is enough for a family to stutter. Don't eat too much at a time. If you are interested, soak beans every one or two days, so there are always fresh bean sprouts to eat every once in a while.

2) Soak mung beans the night before, and the next morning, you will find that all the water in the basin has been absorbed by mung beans, and all the mung beans have opened their mouths, revealing white and tender buds, which are tender and tender. Don't hurt it at this time. Fold the washed white gauze into three or four layers and cover it on the wet bean sprouts, just like a newborn baby. It is best to keep the temperature around 20 degrees. The key point of the operation is to keep the hands, utensils and environment absolutely clean, which will all rot if you are not careful (to tell the truth, the gauze I used is a gauze mask left over from SARS, which was cleaned after being disassembled to cover the bean sprouts with waste).

3) Then find a drawer of the pressure cooker, wash it, and gently press it on it. Its function is to suppress bean sprouts and prevent them from colliding or being washed away when changing water three times a day. The plane hole of the pot drawer is convenient for air circulation.

4) When the mung bean grows to about 3 cm, it needs to be pressed with a heavy object to avoid making it grow wildly. As people used to say, people are light and stress-free, let alone bean sprouts. Usually I use something like a washbasin to inject water and press it on the bean sprouts. With the growth of bean sprouts, I add more water to the washbasin to enhance their weight and make them grow thick and strong. This process is like a scientific experiment; Temperature, humidity, operating procedures, one can not be less, within four or five days, the bean sprouts in the pot are as uniform and fat as a strong man, and one is put in the palm of your hand, cool and silky, as if it were a glittering and translucent jade. Chen Ben, a great poet in the Ming Dynasty, once praised: "Things are different, ice muscles are like jade, seeds are not in mud, and roots are not in support." What he praised was bean sprouts.

That depends on your cooking. Mung bean sprouts, smooth, fragrant, delicious, cold or stir-fried, all delicious. Regular consumption can also help to eliminate boredom, diuresis, reduce blood fat, improve eyesight and refresh, lose weight, treat diabetes and enhance body resistance!