How to make your own mung bean sprouts?

-the practice of spontaneous mung bean sprouts

Step 1: soak. Pick out the incomplete and shriveled mung beans for pre-selection, first heat them to soak them, and then cool them. The scientific method is to soak in hot water at 60℃ for 65,438+0 ~ 2 minutes, then rinse with cold water twice, and then soak in warm water at about 22℃ for one night (usually 8 ~ 65,438+02 hours) until the shell is broken and yellow-white roots and buds are exposed.

Note: Stimulating dormant mung beans by hot start, supercooling and soaking in warm water and adjusting the activity of its oxidase system will help them germinate orderly. In addition, it can also kill the residual bacteria on mung beans. After soaking in warm water when the temperature is low in winter, change warm water before going to bed to accelerate germination. If you move to an air-conditioned room, you don't need to change it.

Step 2: spread beans. Choose airtight containers, such as ceramic pot and pottery bowls, prepare a thick towel, soak it in warm water, and spread the broken mung beans evenly on the towel;

Note: the towel should be cotton and thick to ensure good water absorption, so that a layer of water leakage and air permeability can be formed between the bean sprouts and the bottom, so as to avoid the accumulation of water in the basin from breeding bacteria and leading to bean sprouts corruption and erosion. In addition, mung beans should be spread evenly to achieve the effect of complete germination.

Step 3: Avoid light. Cover the container with layers of gauze. If there are other containers with sieve holes, cover the whole container to prevent light from leaking into oxygen.

Precautions: It is very important to avoid light during the germination of bean sprouts. Once the light leaks, bean sprouts not only grow slender, but also turn red and green at the tip. Therefore, the packaging must be carefully checked to see if it is tight, and the container should be placed away from time to avoid direct sunlight.

Step 4: Water. Watering here has two purposes, one is to provide water necessary for the growth of bean sprouts, and the other is to adjust the temperature. Water the mung bean sprouts at least twice a day, once in the morning and once in the evening. If you use cold water in summer, you need to add washing water in the middle, and warm water is recommended in winter. Water can be mixed with a small amount of rice washing water or white sugar water to provide nutrition for bean sprouts.

Note: It is also a discipline to water bean sprouts. Water thoroughly every time, but pay attention to water quantity and oil control. Too much will cause water accumulation, too little will lead to slow growth or stagnation of bean sprouts.

Step five: put pressure on it. When the bean sprouts grow to 1 ~ 2cm, it is necessary to increase the pressure. If the container is deep on the bean sprouts, cover it with thin cotton cloth and press it with heavy objects such as wood to prevent the bean sprouts from growing up and becoming strong quickly.

Note: Stress is a key factor related to whether bean sprouts are strong or not. The height of the container must be equal to or higher than that of the finished bean sprouts. If the height of the container is not the same as that of the finished bean sprouts, it can be directly pressed on the multi-layer gauze. Objects that are too light do not work, and those that are too heavy cause bean sprouts to deform.

Step 6: Harvest. Generally, 4 ~ 5 days later is the best harvest time. At this time, mung bean sprouts grow and develop until the germ stems are fully elongated and grow to 5 ~ 6 cm high (without roots), and the true leaves will be exposed or just shy and milky yellow, while watercress is light yellow, with milky white and bright stems and no lateral roots. Green bean sprouts stir-fry and cold salad taste very good.