1). A number of mung beans (remember: 1 mung bean will increase by about 10 times in the future, so don't make too much)

2). Clean small basin and cotton towel (towels are also acceptable, as long as they are cotton fibers that can absorb water easily).

3). Wash a clean steamer that can leak water or other partitions that can filter water (used to isolate water after mung bean sprouts are sent out to prevent bean sprouts from rotting)

Practice:

1. Wash the mung beans. Put them in a small pot with some water. (This pot should not be stained with oil stains.) Wait for a day or half, when the mung beans are soaked bigger than before ... or buds come out ... just drain the water. Cover them with moistened small cubes and put them in a warm room (don't be in the kitchen ... where there is oil smoke ... the bean sprouts won't grow). Remember to change them every day.

2. When you see that the bean sprouts have a certain length (you can see that they have roots), find a leaky partition or steamer. Put the bean sprouts on it ... so that the roots of the bean sprouts are not easy to contact with excess water. It is not easy to rot. Continue to change the water every day ... You can eat the bean sprouts when they grow to 4 cm. Don't wait for roots and small leaves to grow.