Growing mung bean sprouts is actually very simple, but there are a few key points to master: cleanliness and temperature.

1) Wash the new mung beans of that year according to your own needs. Do not freeze mung beans in the refrigerator. Remove impurities and sub-beans floating on the water, place them in a pollution-free and oil-free vessel, add an appropriate amount of warm water to cover the mung beans, and place them in a ventilated and clean environment. Usually I use a stainless steel pot with a diameter of 30 cm and put two handfuls of mung beans, which is enough for a family of three. Don’t have too many at one time. If you are interested, soak the beans every one or two days, so that there are always fresh ones every now and then. Eat bean sprouts.

2) Soak the mung beans the night before. The next morning you will find that all the water in the basin has been absorbed by the mung beans. The plump green beans have all opened their little mouths, revealing white and tender buds. It is delicate and tender, so be sure not to damage it at this time. Fold the washed white gauze into three or four layers and cover the bean sprouts moistly, just like you would a newborn baby. The temperature is best kept around 20 degrees. The key point of operation is to keep hands, utensils and the environment absolutely clean. If you are not careful, they will all rot. (To tell you the truth, the gauze I used was the gauze mask leftover from SARS. I washed it after taking it apart. It was just the right time to use the waste to cover the bean sprouts. ).

3) After that, find a drawer of the pressure cooker, wash it and gently press it on it. Its function is to hold down the bean sprouts to prevent the bean sprouts from colliding or washing with each other when changing the water three times a day. Walk. The flat holes in the pot drawer facilitate air circulation.

4) When the mung bean grows to about 3 centimeters, you need to use heavy objects to hold it down. The purpose is to prevent it from growing crazy. As people often said in the past, people are light and light without pressure, let alone Where are the bean sprouts. Usually I fill a similar basin with water and press it on the bean sprouts. As the bean sprouts grow, I add more water to the basin to increase the weight and make them grow thicker and stronger. This process is like conducting a scientific experiment; temperature, humidity, and operating procedures are all indispensable. Within four or five days, the bean sprouts in the pot are like strong soldiers, arranged in neat rows, white and plump. , took one out and put it in the palm of his hand. It was as cool as a handle of crystal clear jade. Chen Yi, the great poet of the Ming Dynasty, once praised it: "There is something like this, with ice and jade texture. The child cannot enter the mud, and the root cannot be supported." The thing he praised highly was bean sprouts.

The next step is to look at your cooking skills. Mung bean sprouts are smooth and refreshing, with a fragrant fragrance. They are delicious no matter how you cook them. They can be eaten cold or stir-fried. Regular consumption can also help relieve fatigue, diuresis, lower fat, improve eyesight and refresh the mind. It can also lose weight, treat diabetes, Enhance the body's resistance!