Which one is more delicious, soybean sprouts or mung bean sprouts?

Both radish and cabbage, each has his own taste.

But for people who have not been fond of eating beans since childhood, it is not easy to eat regardless of soybeans and mung beans. In comparison, soybeans and bean sprouts are even more difficult.

Its head is really quite big, making people completely ignore its shaft. Just thinking about eating this head is a challenge.

If there are soybean sprouts in a meal, and if you eat it with a handful of chopsticks, then a bowl of rice that originally took ten minutes to finish will probably take twenty minutes.

Eat the bean sprouts that are the most difficult to overcome first, and then the pole. After eating the bean sprouts, I felt so full that I almost burst into bean sprout burps. If I ate more, I would feel dizzy and my cheeks would be sore from chewing. I really couldn’t eat any more.

No matter what kind of dish it is made into, hot pot, maocai, spicy soup, stir-fried meat, stir-fried mustard pickles, stir-fried leeks, stir-fried dried chili peppers, cold salad, vinegar paste...that huge one Bean sprouts, with a strong bean flavor, can always make people eat one or two pieces, and feel that they have already eaten a plate. It is quite real, and it is so real that the thought of eating a second meal makes it shake its head.

You can't really pinch off the soybean heads and eat them. It won't taste good either. The beans have no flavor and are watery. Nowadays, there are also soybean sprouts with smaller heads, which are more slender but more flavorful. If you fry them on a plate, you don't have to worry about eating them. I don’t know if the bean sprouts have become more delicious or if the taste has changed.

Mung bean sprouts are easier to accept. The head is small, so you can't really taste the bean flavor. Once it is put in the hot oil pan, it becomes soft and delicious, unlike soybean sprouts. No matter how you fry it, the big head has the same hardness.

Nowadays, the bean sprouts you buy are either in boxes or in bulk with water drained from the tofu stall. You can rinse them with water before cooking. In the past, most bean sprouts were sold in a large bucket. If you wanted, you could put your hand into the bucket, grab a handful, swish the water around, then go home and get a full basin of water, and slowly rinse out its "black hat". It took a lot of effort. If there are not many, we usually let the children do it, because it is very time-consuming.

In addition to soybeans and mung beans, there are also peanut sprouts, black bean sprouts and other bean sprouts.

In this season that is starting to heat up, make some vinegared bean sprouts and serve them on the table. The vinegar is fragrant and will whet your appetite!

(Pictures compiled from the Internet)