The 1-8 day growing process for mung beans is as follows:

Day 1: Prepare a bowl by placing full, healthy mung bean seeds in the bowl and adding water for soaking. Pour off the excess water after 4 hours of soaking, leaving only a little water.

The second day: mung beans began to germinate, the body becomes fat, some mung beans belly has been cracked, began to take off the shell to reveal the yellow flesh, the top of the emergence of small white buds, sprouted mung beans as if a comma.

The third day: basically all the mung beans have been germinated, the little mung beans have swollen open the green coat, revealing the tender white body, bean sprouts grow to about 1cm long.

Day 4: The bean sprouts grew to 2 to 3cm, the leaves on top of the stems became yellow, and the bean skins began to fall off.

Day 5: Root whiskers grow on both sides of the roots of the bean sprouts, which will then grow to about 6-7cm tall.

Day 6: The bean sprouts grow taller again, around 8cm.

Seventh day: the bean sprouts grow two small green shoots, at this time the mung bean sprouts are considered mature.

Eighth day: loaded for sale, you can cut off the mung bean sprouts from the root to fry and eat, you can also cook and eat, the taste is very good.

Mung bean is an annual erect herb in the genus cowpea of the family Leguminosae, 20 to 60 centimeters high. Leaves pinnately compound, stipules peltate, ovate; stipules conspicuous, lanceolate; leaflets ovate, entire, apex acuminate, base broadly cuneate or rounded. Racemes axillary; seeds light green or yellow-brown, short terete, hilum white and not sunken. Flowering in early summer, fruiting in June to August.