2. Wash the bean sprouts before drowning. If there is enough time, soak them in light salt water for about 30 minutes. The function of soaking is actually to remove additives from bean sprouts, and bean sprouts made at home can be soaked without soaking.

3. Add the right amount of water to the pot to boil, then pour in the bean sprouts, and then pour in the right amount of white vinegar and mix well. If it's mung bean sprouts, you can turn off the fire and blanch for about 0/0 seconds before you prepare to go out. If it is soybean sprouts, it will take about 3 to 4 minutes to take them out.

4. Take out the bean sprouts and rinse them quickly with cold water until they are completely cool, and then drain the water of the bean sprouts for cold salad, so that the processed bean sprouts are absolutely crispy and refreshing.