1. Soak beans. Grab two handfuls of mung beans (1 ~ 1 two halves), wash and soak 10 ~ 24 hours.

2. After soaking for 12 hours, the bean shells cracked and many of them sprouted.

3. Prepare steamer, towel and black cotton cloth (old clothes).

4. spread a wet towel in the pot.

5. Spread the soaked mung beans evenly.

6. Cover with wet black cotton cloth (opaque, bean sprouts will turn red when they see light) to make bean sprouts grow slender (slim).

7. If you want bean sprouts to grow white and fat (short and fat), add a few Jin (a lunch box of water) to them. Keep it in the shade and remember to water it in the morning and evening.

8. On the fourth day, the bean sprouts grew taller than the pot. Open the black cloth and have a look!

9. how about it! Not bad! There are roots and leaves, which is the normal bean sprouts.

10. White fat bean sprouts are ready, waiting for the pot!

1 1. Stir-fry three shreds (bean sprouts, onions and squid). Blanch the bean sprouts with boiling water, stir-fry the onions and squid until cooked, then add the bean sprouts and salt, stir-fry for a few times and serve.