——How to make spontaneous mung bean sprouts

The first step: soaking. Pick out the incomplete and empty mung beans for pre-selection. The hot start and then supercooling method is more scientific. First, soak them in hot water of 60℃ for 1 to 2 minutes, then rinse them twice with cold water, and then rinse them with water at about 22℃. Soak in warm water for one night (usually 8 to 12 hours), until the shell breaks and the yellow-white root buds are exposed;

Tips: Use hot start, cool down and then soak in warm water to stimulate dormancy Condition of mung beans, adjusting the activity of its oxidase system helps it germinate neatly and uniformly. In addition, it can also kill bacteria remaining on mung beans. After soaking in warm water when the temperature is low in winter, change the water again before going to bed to accelerate germination. If you move it to an air-conditioned room, you don't need to change it again.

Step two: spread the beans. Choose a breathable and light-proof container, such as a ceramic pot, an earthenware bowl, etc., prepare a thick towel, soak it with warm water, and spread the broken mung beans evenly on the towel;

Tips: Towel It should be made of cotton and relatively thick to ensure good water absorption, so that the bean sprouts and the bottom form a leaky and breathable layer to prevent the growth of bacteria caused by accumulation of water in the basin, which may cause the bean sprouts to rot and rot. In addition, mung beans must be spread evenly to achieve complete germination.

Step 3: Avoid light. Use multiple layers of gauze to cover the container. If it is another container with a mesh, the entire container needs to be covered to prevent light from leaking into oxygen;

Tips: avoid light during the sprouting process. It is very important. Once the light is leaked, the bean sprouts will not only grow slender, but also turn red and the leaf tips will turn green. Therefore, after wrapping, you need to check it carefully to see if it is tight. The container should also be placed in a dark place away from direct sunlight.

Step 4: Water. Watering here has two purposes, one is to provide the necessary water for the growth of bean sprouts, and the other is to regulate the temperature. Water mung bean sprouts at least twice a day, once in the morning and once in the evening. If you use cold water to water in summer, you need to add washing water in the middle. In winter, it is recommended to use warm water. A small amount of rice water or sugar water can be mixed into the water to provide appropriate nutrition to the bean sprouts.

Tips: Watering bean sprouts is also very disciplined. Water thoroughly every time, but be careful to control the amount of water. Too much water will cause water accumulation, and too little will cause the bean sprouts to grow slowly or stagnate.

Step 5: Apply pressure. When the bean sprouts grow to 1 to 2 centimeters, you need to add pressure to them. If the container is deep, cover the bean sprouts with a thin layer of cotton and press heavy objects such as wood on top to inhibit their rapid upward growth and make them stronger. Strong;

Tips: Pressure is a key factor that determines whether the bean sprouts are strong or not. The height of the container must be equal to or higher than the finished bean sprouts. If the height of the container is too different from that of the finished bean sprouts, you can directly put weights on the multi-layer gauze to suppress it. Objects that are too light will not work, and objects that are too heavy will cause the bean sprouts to deform.

Step 6: Harvest. Generally, after 4 to 5 days, when the mung bean sprouts grow and develop until the embryonic stem is fully elongated and grows to 5 to 6 cm in height (excluding the roots), the true leaves will be exposed or just shyly exposed and will appear milky yellow, while the bean sprouts will be light yellow and the stems will appear. When the color of the stem is milky white and shiny, and there are no lateral roots, it is the best harvesting period. Mung bean sprouts are delicious stir-fried and served cold.