Homemade mung bean sprouts
Overview
The mung bean sprouts sold outside today are basically grown with chemical fertilizers or herbicides. This kind of bean sprouts grow quickly and well, but the fibrous roots do not grow. Not only does it not have a fresh and crisp taste, but the remaining chemical fertilizers can also produce ammonia nitrite under the action of microorganisms, which may induce esophageal cancer and gastric cancer. Therefore, if our family wants to eat bean sprouts, we send them out in advance. For the sake of health, it doesn’t matter if we wait a few more days. Besides, it’s cheap and healthy to make them ourselves! If you really don't have time to grow them, it is recommended that when buying bean sprouts, it is best to grab a handful and smell them for ammonia smell, and then check to see if there are any fibrous roots. If you find it smells like ammonia or has no fibrous roots, don’t buy or eat it!
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Ingredients
Steps
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Wash the mung beans, put them in a bowl and add appropriate amount of water.
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Soak until mung beans break.
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Pour it into the rice washing basin. It is very convenient to use this sprouted mung bean sprouts to filter water, and you don't have to cut the bottle to take out the sprouts after sprouting like using a plastic bottle.
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Strain the water through the water filter hole.
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Soak a clean absorbent gauze in water, squeeze out the water completely, and then cover the mung beans.
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Throw the gauze at least once a day and sprinkle a little water on the gauze at least three times to keep it moist, but do not let the mung beans soak in water.
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Next, follow the method in step 6 every day
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On the third day, it looked like the one in the picture. I fried it and ate it before the roots grew too long. I like the fragrant texture close to the mouth of beans. If you like it to be a little watery, you can leave it for another day or two.
