Spring is also the best season for detoxification and health preservation. Mung bean is a good detoxification food, but mung bean sprouts should be eaten instead of mung beans in spring. Mung bean sprouts are very nutritious ingredients. The ancients called bean sprouts "planting", which can help the five internal organs change from winter storage to spring production.
Spring is also the season to nourish the liver. Mung bean sprouts are beneficial to dredge the liver qi, strengthen the spleen and stomach. At the same time, the calories of mung bean sprouts are extremely low, only 18 kilocalories per 1 grams. Its calories are low, but its cellulose and water content are high. Vitamin C can reach 7 times of the original content of mung bean, so it is an excellent food for keeping fit and slimming in spring.
It is always recommended to grow bean sprouts at home. If you feel that it is impossible to operate, you can buy them. Now there are many mung bean sprouts on the market. When selling them, you should pay attention to distinguish the quality of bean sprouts. Many unscrupulous merchants will add various harmful substances that are harmful to the human body, such as industrial raw materials, hormones, pesticides, etc., to produce bean sprouts, which is often called "poisonous bean sprouts". This kind of bean sprouts will be harmful to your health when you buy them.
when you buy bean sprouts, you must carefully identify them! Now share a few ways to identify good and bad bean sprouts. Remember, you will definitely choose qualified bean sprouts!
First, look at the color
First of all, we should look at the color of bean sprouts. Good bean sprouts are naturally white and shiny. If they are gray, dark and dull, don't buy them.
Second, look at the thickness
The thicker the bean sprouts, the better. Good bean sprouts should look moderate in thickness and length, and the length should not exceed 1 cm; That kind of "short, thick" bean sprout is probably produced by chemical fertilizer, which is also very problematic.
Third, look at the roots
Naturally cultivated bean sprouts have roots, and there are no rotten roots, rotten tips, etc. Poisonous bean sprouts generally have short roots, few roots and no roots.
fourth, look at the cross section
when we choose bean sprouts, we can break off a bean sprout stalk to see that the bean sprouts that emerge from the cross section without water are naturally cultivated bean sprouts, on the contrary, the poisonous bean sprouts that emerge from the cross section with water.
share the stir-fry that is most suitable for spring. Stir-fried carrots with bean sprouts are light and refreshing, which is good for slimming.
ingredients: 25g of bean sprouts, 1 carrot, half an onion, 1 spoon of vinegar, salt, oyster sauce, and proper amount!
Practice:
1. Pick and wash the bean sprouts. I use my own bean sprouts, which is particularly healthy.
2. Cut carrots and onions into filaments respectively for later use.
3. First, put oil in the pan, add onion and shredded carrot and stir fry until the onion is fragrant and the carrot is soft.
4. Then add the bean sprouts and stir fry. At this time, add some salt and oyster sauce and stir well.
5. When you finally see that the bean sprouts are a little wilted, pour in 1 teaspoon of vinegar and stir them quickly and evenly. This spoonful of vinegar is the key to keep the fresh and crisp taste of bean sprouts.
Tip:
It's easy to grow bean sprouts by yourself. Share the simplest method.
soak mung beans in water for one night; Take a big basin, put a porous filter basin on it, then spread a piece of cotton cloth soaked in water, take out the soaked mung beans, lay them flat on it, and cover them with a thin gauze; Fill the basin with water, not too much water, just wet the cotton cloth completely and leave a little water at the bottom; Cover the basin with an opaque cover, put it in a cool place, and change the water at least once a day. Generally, you can eat crisp bean sprouts in about 3 days!