Bean sprouts sold in the market have always been called poisonous bean sprouts, and everyone is not at ease when eating them. So now many families make their own mung bean sprouts. Actually, soaking mung bean sprouts is very simple. It is really a happy thing to watch small beans sprout in just a few days. Do-it-yourself mung bean sprouts are pure natural, safe to eat and especially delicious. How to make your own mung bean sprouts? Let's talk about the simple production process of mung bean sprouts:

First of all, choosing relatively full mung beans is conducive to the vigorous growth of mung beans. When the weather is cold, you can clean mung beans with warm water and soak them for about 24 hours. When mung beans are full and have small buds, clean them, put them in a basin or at the bottom of a container, and spread them. Because mung beans are afraid of light, cover them with a clean and moist towel to make them moist enough instead of soaking in water. Wash it once every morning and evening. Wash the bean shells floating in water with clear water, wash the bean sprouts, and quickly blanch them in boiling water for 30 seconds before taking them out (don't blanch them for too long, the crispness of the bean sprouts will be gone). Then you can cook your favorite dishes.