If you want to make high-quality bean sprouts for soup, the choice of ingredients is very important. Let’s take a look at how to choose ingredients.

The main ingredient in soup bean sprouts is bean sprouts, commonly known as pea sprouts. Bean sprouts are young seedlings of the leguminous plant pea. The edible parts of pea shoots are the young shoots and leaves, which are rich in nutrients and contain a variety of essential amino acids for the human body. When buying bean sprouts, it is best to choose varieties with large leaves, straight stems, fresh and tender leaves, tender leaves, green leaves and small shapes. Remember not to choose bean sprouts with black roots, wilted buds, or stale bean sprouts. Such bean sprouts will not only taste bad, but their nutritional content will also be greatly reduced.

Because the leaves of bean sprouts contain a lot of water, they are not suitable for storage. It is recommended to buy them now and eat them now, or to dry the moisture on the surface, put them in a plastic bag with holes and store them in the refrigerator.

Straw mushrooms are a type of mushrooms. Mushrooms also include shiitake mushrooms, enoki mushrooms, hericium, bamboo fungus, tea tree mushrooms, fungus, golden ear, etc. Good mushrooms that can be eaten should have the following characteristics: Mushrooms should not contain too much water. Mushrooms that are particularly heavy are often filled with water by unscrupulous vendors. Such mushrooms not only suffer serious nutritional losses, but are also particularly difficult to preserve; the mushrooms must be carefully observed. The surface should have a complete structure and no sour smell; do not buy overly mature mushrooms. Observe the caps. Good mushrooms are those that are not fully opened or do not crack and wither after opening.

When choosing preserved eggs, you must first look at their shells. Eggs with intact shells, off-white color and no black spots are considered top quality. If they are cracked eggs, too much alkali may penetrate into them during the processing, thus causing the egg to be damaged. It affects the flavor of the egg whites, and bacteria may invade from the cracks, causing the preserved eggs to deteriorate; if the preserved eggs are well-salted, the egg white will be obviously more elastic, dark brown with pine branch patterns, and the yolk will be dark green or blue-black on the outside and black in the center. The color of the egg is orange-red. After cutting such a Songhua egg, the color of the cross-section of the egg is diverse. It can be seen that the yolk is light brown or light yellow, and the center is thinner. Inferior preserved eggs have a pungent or musty smell.