Bean sprouts are the most nutritious and beneficial to your health.

Introduction: People often use "as thin as a bean sprout" to describe a child's malnutrition or poor health. However, health experts have actually proven that bean sprouts, the most nutritious and healthy vegetable, are precisely what they are.

Bean sprouts are tender shoots from soybeans after processing, and they are a nutritious vegetable. Soybean sprouts have effects such as clearing heat and improving vision, replenishing qi and nourishing blood, preventing gum bleeding, cardiovascular sclerosis, and lowering cholesterol. Spring is a season with a high incidence of vitamin B2 deficiency. Eating more soybean sprouts in spring can effectively prevent and treat vitamin B2 deficiency. The vitamin E in bean sprouts can protect the skin and capillaries, prevent arteriosclerosis, and help prevent high blood pressure in the elderly. Additionally, because soybean sprouts contain vitamin C, they are considered a beauty food. Regular consumption of soybean sprouts can nourish the hair, keeping it black and shiny, and has a good effect on fading freckles. Eating bean sprouts is highly beneficial for the growth and development of teenagers and the prevention of anemia. Regular consumption of bean sprouts can also improve brain function, combat fatigue, and has anti-cancer properties. During the sprouting process, the substances in soybeans that cause bloating are broken down, and some nutrients become easier for the human body to absorb. In recent years, a nitro-phosphatase has been found in soybean sprouts that can reduce the frequency of epileptic seizures.

Sautéed Bean Sprouts with Glass Noodles

As the healthiest vegetable, soybean sprouts are nothing but beneficial to our bodies. Of course, we should eat them regularly to supplement our nutrition. However, when consuming bean sprouts, it is crucial to be very strict. Don't let the pursuit of health backfire and end up harming your health. Most rootless bean sprouts sold on the market are stimulated by hormones and chemical fertilizers. Rootless bean sprouts are explicitly prohibited for sale and consumption by national food hygiene and safety departments. Although they may look plump and fresh, rootless bean sprouts often have a foul chemical smell and may even contain hormones, so absolutely do not eat them.

In fact, among the top 10 foods known for promoting longevity, soybeans and soybean sprouts rank first, while mung beans and mung bean sprouts rank sixth. Of course, the cooking methods for bean sprouts are diverse. Although they are a common and unremarkable vegetable, they can truly be prepared in countless ways.

Spicy Mustard Bean Sprouts

Next, based on the preferences of many netizens and the ease of preparation, the editor will share two dishes made with bean sprouts.

I. Korean Spicy Sauce Bibimbap

This is one of the editor's favorites. The reason is simple: it's all thanks to the Korean spicy sauce. Combined with the editor's love for bean sprouts, this dish is well-deservedly placed first.

Ingredients: Rice, carrot, soybean sprouts, chili (those who don't like spicy food can use green peppers instead), one egg, Korean spicy sauce, salt, chicken essence, light soy sauce, a little minced garlic.

Instructions: 1. First, cook the rice in a clay pot and set it aside. Shred the carrot and green pepper separately, and wash the soybean sprouts.

2. Heat oil in a wok, stir-fry the shredded carrot with minced garlic for a moment. Add salt and chicken essence, stir evenly, then remove from the wok and place it on the cooked rice. Similarly, stir-fry the bean sprouts and place them on the rice. Fry the egg until it's about 70% done and also place it on the rice. Add the spicy sauce, drizzle with light soy sauce, and simmer on low heat for 3 minutes.

Editor's Review: This dish (which could also be called a rice bowl) is very simple to make and very satisfying to eat. Just like in Korean dramas, mix the vegetables and rice together with a large spoon. It's fragrant and spicy, guaranteed to whet your appetite, and you'll want to have more and more!

II. Vinegar-Glazed Bean Sprouts

Ingredients: 300 grams of mung bean sprouts, 2 grams of Sichuan peppercorns, 40 grams of vinegar, 5 grams of white sugar, 1 gram of MSG, 5 grams of cornstarch, 3 grams of salt, 25 grams of salad oil.

Instructions: 1. Wash the bean skins off the bean sprouts to make them look clean and fresh.

2. Blanch the bean sprouts quickly in boiling water, then remove and soak in cold water. Drain the water and set aside. 3. Heat a wok, add salad oil, and fry the Sichuan peppercorns until fragrant and slightly burnt, then remove them. 4. Add shredded scallions to the hot oil to stir-fry until fragrant. Add the bean sprouts, followed by salt, sugar, vinegar, and MSG. Toss everything together. Thicken with a cornstarch slurry and serve.

Editor's Review: This dish looks a bit like a cold salad. You could say it's a "cold salad" without garlic or chili, but it's served hot. It has a sweet and sour taste that is pleasant to eat, with a slight numbing and fragrant flavor from the Sichuan peppercorns. It's also a great homestyle dish to go with rice.

Spicy Tossed Bean Sprouts