How to make delicious fried bean sprouts

How to make fried bean sprouts:

1. Prepare the materials. Bean sprouts, shredded ginger, and green onions are a good combination.

2. Put some salt in the water. After the water boils, put the bean sprouts in for one minute. Remember, after one minute, scoop up and drain the water.

3. Add oil to the pot, add shredded ginger, add bean sprouts and green onions, add some salt, and fry for about 90 seconds. The bean sprouts will be fried, fragrant, crispy, and not watery.

Warm Tips:

1. If you want to stir-fry bean sprouts, you need to blanch them in advance.

2. Mung bean sprouts are cold in nature. When cooking, a little shredded ginger should be added to neutralize its cold nature. Stir-fried bean sprouts are very suitable for summer consumption.

3. Don’t use too much oil and salt when cooking. Try to maintain its light taste and refreshing characteristics. Stir-fry the bean sprouts quickly after being put into the pot, and add some vinegar appropriately to preserve moisture and vitamins. C, the taste is good.

Eat for health:

Regular consumption of mung bean sprouts can clear away heat and detoxify, diuretic and dehumidify, and relieve alcohol and heat poisons. Mung bean sprouts are a home-cooked vegetable that can eliminate phlegm fire, dampness and heat. For those whose constitution is phlegm fire, dampness and heat, have high blood pressure or high blood lipids, and are addicted to tobacco, alcohol and fat, if they eat mung bean sprouts regularly, they can clear the stomach and detoxify. It has the effect of heat poison and cleaning teeth.

Mung bean sprouts are rich in vitamin C, which can effectively prevent scurvy, remove cholesterol and fat accumulation in blood vessel walls, and prevent cardiovascular disease. In addition, mung bean sprouts are rich in vitamin B2, which is very suitable for people with oral ulcers. Secondly, a large amount of dietary fiber can prevent constipation and digestive tract cancer. It is also a low-calorie weight loss food.

Food taboos:

Mung bean sprouts have thick fiber, are difficult to digest, and are cold in nature, so people with weak spleen and stomach should not eat them for a long time.

How to make bean sprouts

It’s simple. When I was a child, my mother often made bean sprouts by herself. The method of making soybeans and mung beans is the same. The important thing is the temperature. You can buy mung beans, wash them and find a basin. Pour a little water and let the beans disappear for a long time. Then find a breathable cloth cover and put it in a place where the temperature in your house is always the same. Our house usually puts it on the kang, so I don’t know what it is like in your house.

Then you have to change the water every day and put it in (dialect hehe, it means wash it every day but don’t be too heavy and be careful to rinse the buds with water). Another thing I don’t know is whether you are a girl or not. One rule when growing bean sprouts is that people who are menstruating must not look at your bean sprouts. The roots or other parts of the bean sprouts will turn red over time. No kidding. Generally, they can be eaten after 6 or 7 days. It depends on you, if you like to eat short ones. If you are fat, you can eat them for a short time. On the contrary, you can eat them for a longer time. Don’t let them grow long. Such bean sprouts are green and you can eat them with confidence.

Does anyone know how to make bean sprouts? Thank you! ! !

Grow mung bean sprouts:

Type 1:

1. Nail (or find) a wooden box of suitable size. (roughly equivalent to about 15 times the volume of mung beans to be fermented).

2. Choose mung beans with better quality. Soak the mung beans in warm water until they sprout small sprouts. Get rid of bad, rotten beans.

3. Place a towel on the bottom of the wooden box. Pour the mung beans into the wooden box. pave. Cover the mung beans with another towel. Press another wooden board on the towel and a heavy object on top (to help the bean sprouts grow thicker).

4. Water about twice a day. When watering, let the water gradually penetrate and take away the heat generated during the growth of mung beans.

5. Mung bean sprouts take about 4 days in summer and 7 days in winter.

6. No chemicals or fertilizers are used. Although the mung bean sprouts produced in this way are not as fat as those sold in the market, they are definitely green food.

The second method:

Steps:

(1) Modify the bottle

Tools: scissors, awl

< p> 1. Drink a large bucket of Coke or orange juice. The key is to get the polyester bottle;

2. Use scissors to trim off the tapered part on the top, and the bottle will become a cylinder. , for the convenience of pouring out the bean sprouts in the future;

3. Use an awl to drill as many holes as possible under the bottle, in order to prevent water from accumulating and causing the bean sprouts to rot;

( 2) Raw mung bean sprouts

1. Grab a handful of mung beans, throw away the shriveled or damaged ones, and put them in a bottle (I used a fresh orange juice bottle, the beans at the bottom of the bottle will grow into full A bottle full of bean sprouts);

2. Just rinse it with tap water, and the water will flow directly from the hole at the bottom of the bottle smoothly;

3. Put the bottle in a You can control the water in a small bowl or plate without flooding the kitchen. Hehe, that's it.

4. Flush at least twice a day. When you are at home on Sunday, you can flush it if you want. Just wash it, there is no limit.

(3) Upgraded version

Find a piece of gauze and cover it on the bean sprouts, then press a bottle of water on top (the glass cup is placed in a polyester bottle) , when the glass is full when flushing, press it on the bean sprouts, and they will grow better:)

You can even hear the sound when the bean sprouts break their shells! Very happy:) Seeing them grow so fast, it seems like I am also nurturing little lives!

Let’s take a look, it’s simple. Let’s sum it up: if you make the bottle, when the mung bean sprouts grow, you just need to grab the mung beans and rinse them with water, and that’s it!

Notes:

1. The bean sprouts should be ventilated and not covered

2. The bottle should not have any oil

3. Best Put it in a cool place, away from direct sunlight

4. You don’t have to wait too long, it’s almost ready to eat. It doesn’t matter if it’s shorter. Although you’ll see it in white, the longer it gets, the happier it will be. But when the roots grow out, The taste is just a little bit worse.

A complete recipe of bean sprouts

Cold soybean sprouts

[Main ingredients and accessories]

500g soybean sprouts 3g refined salt

10g chili oil 1g ginger juice

30g fine soy sauce 1.5g pepper oil

10g sesame oil 2g green onion

Balsamic vinegar 25g MSG 1g

[Cooking method]

1. Wash the fresh soybean sprouts and remove the roots. Put the bean sprouts in a pot of boiling water and cook for about 1 minute. When the bean sprouts are just cooked, pick them up, let them cool, add refined salt, mix well and put them into a large plate. Top with soy sauce, chili oil, sesame oil, monosodium glutamate, ginger slices, and pepper oil. Mix the seasoning, sprinkle with chopped green onions, and remove the balsamic vinegar when serving.

2. Cold soybean sprouts should be eaten cold. Put this dish in the refrigerator and freeze it before eating. It will taste better.

[Key to the process]

1. Do not add vinegar too early, otherwise the bean sprouts will turn yellow.

2. When cooking soybean sprouts, the time should not be too long, otherwise they will collapse easily and not become crispy.

3. If you like spicy and sour food, just add an appropriate amount of vinegar, not too much.

[Flavour characteristics]

1. Soybean sprouts are produced by processing soybeans. The watercress is whole but not rotten, has no bean skin, has a short, fat body, is crispy in texture, and has only a little root, which is a high-quality product. It contains 89% water, 4.8% protein, 1.17% fat, 3.5% carbohydrate, 0.11% calcium, 0.08% phosphorus, and vitamins C and B.

2. This dish is spicy, fresh, tender and crispy, and has a beautiful color. Compared with fried soybean sprouts, it is less fragrant and more tender than fried soybean sprouts. It is best eaten in summer.

How to make fried bean sprouts

Ingredients: Ingredients: 150 grams of lean pork, 150 grams of mung bean sprouts.

Seasonings: soybean oil, soy sauce, Shaoxing wine, balsamic vinegar, pepper, refined salt, monosodium glutamate, pepper oil, green onions, and ginger.

·Features: Stir-fried shredded pork with bean sprouts, the main ingredients are bean sprouts and lean shredded pork. Mung bean sprouts contain more vitamin C, calcium salts, and phosphorus salts, which play an important role in fighting scurvy and rickets in the human body. Lean shredded pork contains more protein and fat than fatty meat. It can produce 330 kcal of heat per 100 grams; at the same time, it also contains more phosphorus and iron. Therefore, lean meat and bean sprouts are matched, both meat and vegetables are combined, and the nutrition is reasonable. Add seasonings and stir-fry over high heat to make it crispy, tender, fragrant and refreshing, but without fat being stored in the body. It is an ideal dish for obese people to keep fit and lose weight. (HaoChi123)

·Operation: 1. Cut the meat into 5 cm filaments, wash the bean sprouts, blanch them in boiling water, take them out, drain the water, mince the green onion and ginger and set aside. Heat a spoon over high heat, add base oil and stir-fry the shredded pork. If the color changes, add onions and ginger and set aside.

2. Heat the shredded pork with a spoon, add base oil and stir-fry the shredded pork. When the color changes, add onion and minced ginger. Cook Shaoxing wine, add soy sauce, add blanched bean sprouts, cook vinegar, add refined salt and MSG. , pepper, stir-fry over high heat for a while, pour in pepper oil and take out a spoon.

How to make bean sprouts?

Ingredients: an appropriate amount of good mung beans, a clean container, a leaky container, a clean towel (or cloth);

Method:

1. First select the mung beans (bad beans will not produce bean sprouts and will rot), put them in a clean basin, then boil a pot of boiling water, pour the boiling water into the container with the beans, and use a clean Use a larger spoon or other tool to stir continuously in one direction until the water temperature is cold when you test it with your hands, and then pour all the water;

2. Put the mung beans into the leaky container , then wet the towel with warm water and cover it on the mung beans, covering it completely;

3. Place the container with mung beans in a place with a higher temperature, and change the water once a day (use Warm water (as long as it is not hot to the touch), the water should be poured evenly on the beans (without taking away the towel) and this should be repeated about two times. Then let the water slowly drain away on its own. Temperatures need to be balanced.

4. The number of mung beans should be enough to tile the bottom of the container. Too many beans will not grow after sprouting

How to make bean sprouts

How to make spontaneous soybean sprouts

1. Bean selection: Spread a cup of soybeans evenly over the seedling tray. Carefully selecting the beans is the first step, which is related to the final quality of the bean sprouts. Pick out the ones with insect eyes, black ones, and not full grains

2. Soak the beans: Rinse the soybeans once, put them into a clean and oil-free container, and add water to about 8-10 cm above the soybeans. . Soak for 10 hours (putting more than three times the water is so that the soybeans can absorb more water during the 10 hours of soaking and germinate faster. In winter, the time can be extended to 24 hours)

3. Temperature: together After soaking the soybeans and mung beans, the temperature in the kitchen exceeding 30 degrees will affect the sprouting, so I moved them to the microwave in the living room and lowered the temperature to about 28 degrees. At the appropriate temperature, the beans will not rot

4. Rinse: Summer I only soaked the beans for about 10 hours, and the beans have grown a lot. At this time, rinse the beans with running water and discard the miscellaneous beans.

5. Seedling cultivation: Clean the seedling tray and put it in a pot. A piece of seedling paper soaked in water

6. Spread the beans: spread the clean soybeans evenly

7. Watering: the most important step. The beans should be kept moist at all times, but not too much water, and no water should be left at the bottom of the dish, otherwise the roots may rot. I chose to use a spray bottle. Spray a layer of beans immediately after spreading them, and pour away the excess water at the bottom of the tray

8. Light: Soybeans, mung beans, black beans, etc. must be protected from light and cultivated seedlings. After spraying water, the seedling tray should be Cover with a thick layer of moist gauze. (Generally, the cloth used to filter bean dregs or white cotton cloth can be used. Try to cut it as large as possible to completely block the light.)

9. Germination: Place the entire seedling tray in a dark room or a clean and breathable container. In summer, watering must be done every three hours. I usually feel ready to water when the cotton cloth on top is dry. The bean sprouts should be fully watered, and the cotton cloth should continue to be sprayed with moisture and covered with water. Generally, thin sprouts will sprout by the second night

10. Day 4: The bean sprouts are almost 5 -6 centimeters. Bean sprouts of this length have the highest nutritional value and can be eaten immediately

Cooking Tips

1. Bean sprouts that turn yellow must be mature ones produced in the same year or the next year. Soybeans, do not choose old beans, otherwise they will not rise.

2. When soaking beans, you must pay attention to the appropriate water temperature at around 20-23 degrees. The soaking time can be extended in winter and 8-12 hours in summer.

3. Soybeans and mung beans are both temperature-loving and heat-resistant seeds. The minimum temperature when the bean seeds germinate is 10℃, the optimum temperature is 21~27℃, and the maximum temperature is 28~30℃. It should not exceed 32℃. Therefore, keep watering in summer to cool down and do not place it in high temperature places. In winter, when the temperature is low, you can place it on a stove or heater to keep it warm.

4. Soybean sprouts can usually be harvested in 4 to 5 days. Generally, the embryonic stem is 5-6 cm long and the roots are 1-2 cm long. At this time, the watercress is light yellow, but if it is placed in the sun for a few hours or exposed to light, photosynthesis will occur. At the same time, the large amount of chlorophyll produced will also turn the watercress into a light green, which is safe and non-toxic. It is safe to eat.

How to grow bean sprouts

1. Tools/raw materials

Beans

Basket for growing bean sprouts

Watering can

Gauze

Towel

Water container

2. Steps

1. Put the selected beans Place it in a container, add warm water below 40 degrees, and let it soak naturally for 12---24 hours

2. Place the prepared basket on the water container and put these four things The function of the corners is to prevent water from soaking the beans. If water soaks the beans, it will cause root rot.

3. Place the vegetable basket in which the bean sprouts are to grow on a water container, then lay gauze on the vegetable basket, and spread the sprouted beans evenly on the gauze. Remember to spread them evenly. It is best not to overlap the beans, otherwise the beans may rot

4. After spreading the beans evenly, cover them with the prepared white towel, and then use a watering can to spray the surface of the towel wet

< p> 5. Place the basket covered with towels in an opaque cabinet. If you are still worried about light transmission, prepare a piece of black cloth to cover the basket and close the cabinet door

< p> 6. Don’t think that after closing the cabinet door, you just need to wait to eat the bean sprouts. The follow-up work is still very complicated, haha! Shower water every morning, noon and evening.

7. It’s time to harvest. Generally, bean sprouts can be harvested after 5-7 days.