2. First of all, I prepare mung beans, leaky pots, glass jars and emery cloth as materials and tools for sprouting bean sprouts. Then, put the mung beans in a closed glass jar and soak them in warm water for one night, that is, twelve hours, to soften their hard shells. Then put the mung bean into the leaking basin, cover it with emery cloth and sprinkle a little warm water to keep the air warm. Mom and dad told me that when sprouting bean sprouts, mung beans should not be allowed to see the light, otherwise they will turn red, and they can't be eaten after turning red, because they will feel bitter and get sick. So, I put the leaky pot with bean sprouts in a dark corner, waiting for the mung bean to sprout.
3. Next, a miracle finally appeared. On the first day, I got up early to see how my mung beans were growing. I saw that the original hard shell of mung bean was broken by the white radicle that had been wrapped inside. The white radicle was a little bright red, like a newborn baby lying in a cradle. What a tenacious vitality!
The next day, I came to see my lovely little mung bean again. "My God!" I screamed, growing up too fast! I only saw the "big green suit" yesterday, but I didn't expect to show the "small head" today. When I took them to the balcony to see them, the sunlight reflected on their "faces" like bright yellow lights. With the movement of my footsteps, their "eyes" slipped over their faces and rolled like bright pearls. How cute!
On the third day, when I went to see the bean sprouts again, I said, "Yeah!" The small bean sprouts I saw are 4-5 cm long, and the growth rate is so amazing that I can only think of three words in my mind: "Too fast!" "
6. For five days in a row, the longer the bean sprouts are, the cuter they are. It's a pity that mung beans are prepared less, otherwise you can have a full meal.
7. This is my first time to send mung bean sprouts. Mung beans are growing and sprouting, and I seem to be growing, because I have learned knowledge and understood the magic of seeds.