When bean sprouts germinate, they will change color and become bitter when they see light, and the color will turn red. The main component is anthocyanin, which is oxidized by chlorophyll.

Method for making bean sprouts:

1, mung beans are washed down with 80 degrees boiling water (this is called scalding seeds) and soaked overnight, and drained when they rise;

2. The water receiving basin is filled with half a basin of clear water;

3. The surface of mung bean is covered with wet cloth (oil-free), preferably on the side;

The next step is to sprinkle water on the wet cloth 3-4 times a day. Beans must not be exposed to light, and wet cloth should not be uncovered because of curiosity (mung bean sprouts will turn red after seeing light, which directly affects the taste of bean sprouts).

5, 24 hours of mung beans, began to sprout and root, until they come into contact with the water in the basin, the water in the basin needs to be replaced once a day;

6. If the weather is around 25-6 degrees, it will be fine in about 5 days;

7. Take the bean sprouts out of the pot. As soon as the water is washed, the bean shells will fall off and the bean sprouts will be ready.