Cultivation technology

1. Selection of bean seeds: Mung beans can be purchased from the market. Seeds must be selected before sprouting to remove broken, shriveled, and insect-eaten ones. As well as soil and other impurities, this is the first step in cultivation.

2. Soaking treatment of bean seeds: Soak the selected plump mung bean seeds in 1kg of water and 1kg of beans. The water temperature can be controlled at 20-23℃, and the soaking time is generally 6-7 hours. , until the beans are fully plumped and there are no wrinkles.

3. Put it into a container for cultivation: The container for budding can be placed in a stable air place, and should not be placed in a ventilated aisle or an open-air place. At the same time, after loading the beans, cover the beans with multiple layers of gauze (or use straw bags, sacks, or felt cloth); cover tightly. The container can be a wooden barrel with holes at the bottom and a movable bottom plate to facilitate the removal and cleaning of bean sprouts. The container must be clean and the covering must be washed with boiling water before use.

4. Watering: Bean sprouts must have sufficient water to grow. Water can be supplied through regular watering. There are two methods of watering. One is to use more water each time. The bean sprouts should be sprayed throughout the container so that the temperature of the water poured out is the same as that of the water coming out. Another method is to fill the entire container with water and then drain the water. Repeat this two or three times.

When pouring water, the covering above the cultivation container should be uncovered. The covering should be re-covered in time after pouring water. The watering time is generally once every 4-5 hours, and it must be done continuously no matter day or night.

5. Harvesting: Harvest as soon as true leaves appear. If the roots grow more fibrous roots, they are too old.

In addition, the cultivation process should not be exposed to sunlight, and the container should be washed with boiling water after cultivation to prevent the risk of germs.

How to eat

In Chinese cuisine, it is recommended to pinch off the upper part of the beans and the lower part of the roots before eating, so it is also called pinch vegetables. Cooking methods include raw food, stir-frying, soup, stewing, etc. For example, the traditional dish "Yinmiao Chicken Shreds" from Zhenjiang, Jiangsu Province (mung bean sprouts stir-fried with finely chopped chicken), and the Shaanxi dish "Yinbao" (mung bean sprouts stir-fried quickly over high heat, with green onions and fried peppers to keep the bean sprouts crisp and tender). Qing Dynasty writer Yuan Mei advocated cooking bean sprouts until they are ripe and tender in "Suiyuan Food List".

It is widely eaten in East and Southeast Asia. For example, in the Korean Peninsula, mung bean sprouts are used to cook with other vegetables, pickle, make kimchi, or blanch them in hot water and eat them cold. In Vietnam, bean sprouts are mostly eaten raw. In Western food, various bean sprouts can be added to salads and eaten raw.

Soybean sprouts turn green when exposed to light due to photosynthesis, but the taste is not affected. Because the environment in which bean sprouts are made can easily breed bacteria, bean sprouts should be blanched or cooked before consumption for safety reasons.

Reference for the above content? Baidu Encyclopedia-Bean Sprouts