It usually takes only half a minute to a minute to blanch the cold mixed mung bean sprouts, because mung bean sprouts are relatively fresh and easy to cook. If it takes a long time to blanch, it will easily lead to nutrient loss and soft taste. When blanching, hot water should be used quickly, so as to avoid the destruction of nutrients inside.

How long does it take to cold mix mung bean sprouts and blanch them?

When blanching the mung bean sprouts, you can also add a proper amount of white vinegar to the water. The acetic acid in the vinegar can promote the solidification of protein in the bean sprouts, make the bean sprouts not easy to come out, keep the crispy taste, and ensure the vitamin b 1 not to be lost to the greatest extent.

When we find that the mung bean sprouts in the pot are slightly discolored, we can basically fish them up, and then we have to pass them through cold water again, so as to avoid serious discoloration of mung bean sprouts and better taste, and then we can eat them with seasoning and cold salad.

Cold-mixed mung bean sprouts blanching method

Clean the mung bean sprouts, soak them in light salt water for about 30 minutes, add water to the pot, pour the mung bean sprouts after the water is boiled, add white vinegar, stir slightly, blanch for half a minute, then take them out, and then rinse them with cold water quickly until they are completely cooled.