1, first ready mung beans, mung beans with water (not over mung beans can be), soak for 8 hours. There is no suitable pot raw bean sprouts, use disposable plastic lunch box to tie a few eyes, do not use scissors to tie, this kind of lunch box is easy to crack, you can use a lighter to the sweater pins hot, and then scalded out some of the right size holes.

2, soaked mung beans wash, and then poured in the lunch box, the water filtered out. Cover with a cloth and then cover with a plate. The process of bean sprouts can not be permeable to light (permeable to light will be bitter), cover the cloth to use a thicker. In addition, if you want the bean sprouts to be thicker, you can press something heavy on it.

3, the next morning and evening every day to flush a water, water should be filtered out, if the container has water, bean sprouts are easy to rot. According to the temperature in May from the beginning of the mung bean soak that day to calculate, four or five days can eat. Everyone should eat the bean sprouts in time, do not send too long.