1/6
Two handfuls of mung beans, washed and soaked in water for one night.
2/6
Prepare containers for raw mung bean sprouts, one leakproof and the other sealed. Bian Xiao uses grandma's old rice cooker, which is said to be very easy to use. 3/6
The next day, put the soaked mung beans into the inner container (leaking container) of the old rice cooker, pour water on the tap, then put them into the pot (closed container), cover them and put them in a ventilated and cool place.
Note that the water to be drenched here must be clear water, not oily. 4/6
On the third day, open the lid and take out the inner container, and you will find that the mung bean has sprouted, and it is watered, covered and put away as before. 5/6
The fourth day was still drenched with water like the third day.
On the fifth day, you will find that the mung bean sprouts have grown to the pot cover. 6/6
On the sixth day, the mung bean sprouts grew longer. Take out the long mung bean sprouts, put them in a container, and then put them in the refrigerator.
There will be some roots on mung bean sprouts, which can be removed, otherwise it will affect the taste.
Remember to put it in the refrigerator, or the mung bean sprouts will continue to grow and will not taste good when they are old.
Homemade mung bean sprouts are tender and healthy. If you like, try them.