Soybean sprouts strengthen the spleen and nourish the liver, among which the content of vitamin B2 is high. Eating soybean sprouts properly in spring is helpful to prevent the inflammation of the mouth.
Mung bean sprouts are easy to digest, clear away heat and toxic materials, promote diuresis and remove dampness, and are suitable for people with damp-heat stagnation, dry mouth and thirst, red urine, constipation, red eyes and swelling and pain.
Black bean sprouts nourish the kidney, and are rich in minerals such as calcium, phosphorus, iron and potassium and various vitamins, and the content is higher than that of mung bean sprouts.
At present, the epidemic of pneumonia is still going on, and everyone should insist on going out as little as possible, but if you want to eat every day, you must go out to buy food. Sending bean sprouts at home is a good choice, which can not only reduce the frequency of going to the vegetable market to buy food, but also eat natural and fresh bean sprouts at home, killing two birds with one stone. Here's how to make bean sprouts at home.
Beans 100g (mung beans, soybeans and black beans can be used),
2 pieces of clean gauze (wet towels and kitchen paper can be used instead),
Steamer, steamer (also can use leaking vegetable washing frame, steaming)
3-4 kg of heavy objects (plates, bowls, etc.)
Black cloth 1 piece (black plastic bag can also be used instead)
1. Cleaning Pick out the broken and withered beans. No, wash the selected beans with clear water.
2. Soak the washed beans in a clean bowl and soak them in water for 24 hours.
If the weather is too cold, warm water can be used, and the temperature of water should not exceed 35 degrees. Because hot water will burn the beans unless you want to drink soy milk the next day, hehe. )
3. Spread beans Spread a wet gauze or wet towel on the steamer drawer, and then spread the soaked beans evenly on the gauze of the steamer drawer. Let the beans spread out, don't stack them together, and after the beans are laid, cover them with a layer of wet gauze or wet towel.
4. press a heavy object on the gauze on the beans and press a plate. If the plate is light, you can add a bowl to it. (Tips: pressing heavy objects can make beans grow straighter)
5. Shade the light and then cover the steamer lid. If the steamer lid is transparent, cover it with a black cotton cloth to shade it and put it in a dark place to make bean sprouts.
(Tips: beans can't see the light. If they see the light, bean sprouts will turn red and won't grow straight).
6. Water it 2-3 times a day. It is suggested that after washing the bowl after dinner every day, take out the whole steamer and put it on the faucet to shower it again, then put it back in the steamer to let the water slowly leak out of the steamer and catch it with the steamer.
(Tips: flushing can play a cleaning role, so that bean sprouts are not easy to rot. )
7. The bean sprouts grow well in 5-7 days. Our family has distributed a large pot of soybean sprouts, so we can delay shopping for another day.
Bear broken thoughts: The utensils used in the whole process of sprouting bean sprouts must be clean and oil-free, because in the process of sprouting bean sprouts, if they stick to oil, the beans will be moldy, so the sprouted bean sprouts can't be eaten, so everyone should remember.
Let's share a delicious home-cooked dish of bean sprouts. Bean sprouts are fried like this, and they are especially fragrant without meat.
material
500g soybean sprouts, appropriate amount of shrimp skin, 2 eggs, and appropriate amount of ginger and garlic.
method of work
1. Remove the roots of soybean sprouts and wash them for later use; Wash the shrimps and drain.
2. Beat the eggs into egg liquid, heat the pan and cool the oil. First, pour the egg liquid into the pan, stir-fry it quickly, and put it away.
3. Add some oil, add ginger and garlic until fragrant, then add shrimp skin until fragrant, and then add soybean sprouts and stir fry until it is broken.
4. Add a proper amount of water, cover the pot and simmer until steaming, continue to stir-fry until 90% is ripe, and then add the previously fried eggs and stir-fry.
5. Finally, add appropriate amount of soy sauce and salt to taste, and start the pot.