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1) According to your own needs, the original is new 1) According to your own needs, clean mung beans, remove residues and secondary beans floating on the river, put them in a container with zero pollution and no oil traces, add a proper amount of warm water, and put them in a naturally ventilated and clean natural environment. Generally, I use a stainless steel basin with a diameter of 30 cm and put two handfuls of mung beans, which is enough for a family to stutter. Don't eat too much at a time. If you are interested, soak beans every one or two days, so there will always be fresh bean sprouts every three days.
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2) Soak mung beans the night before, and the next morning, you will find that the water in the basin has been digested and absorbed by mung beans, and all round and emerald soybeans are in full bloom, revealing fresh and tender buds. Don't hurt it at this time. Fold the washed white cloth into three or four layers and cover it wet on the bean sprouts, just like a newborn baby. It is best to keep the temperature around 20 degrees Celsius. The key point of practical operation is that hands, containers and natural environment must be kept clean, and they will all rot if they are not careful (to tell you the truth, my sand cloth is a gauze mask left over from fighting SARS, and it has just turned into a treasure-covered bean sprout when it is dismantled).
3) From then on, find a drawer of the pressure cooker, clean it and press it gently on it. Its function is to press bean sprouts to prevent them from being hit or washed away when the fish tank changes water three times a day. The water leakage of the plane system of the pot drawer is beneficial to indoor ventilation.
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4) When the mung bean grows to 3 cm, it needs to be held down by a hanger to avoid making it grow wildly. As we used to say, people are light without work pressure, let alone bean sprouts. Usually I pour water into a similar washbasin and press it on the bean sprouts. With the rising trend of bean sprouts, I poured more water into the washbasin to increase the net weight and make it look strong. The whole process seems to be a scientific experiment; Temperature, environmental humidity, operation process, one can't be less, four or five days can't come out, the bean sprouts in the pot are arranged together like Qiang Bing, white and tender, and one is put in your hand, cool and silky, as if it were an flawless jade handle. Chen Ben, a great writer in the Ming Dynasty, once praised: "There are different things, and the ice muscles are jade and white jade, and the seeds are not in the mud and the roots are not supported." What he praised was bean sprouts.