Homemade mung bean sprouts

1

Wash 150g of mung bean

2

In a clean oil-free pot, put water to a boil, cool for 5 minutes, add green beans, and use chopsticks to stir clockwise until you put your fingers in and don't feel hot. Stop stirring

3

After the stirring stops, soak the beans in the shade for 4-5 hours at room temperature of 22-24 degrees C

4

After soaking the beans, wash them in cold water

5

Place the washed beans in a large oil-free, clean stainless steel basin and cover it with a moist clean towel (preferably new)

6

A stainless steel basin is placed on top to maintain moisture. The above is the record for the first day

7

After 24 hours, the beans sprouted about 1 cm, and rinsed with cold water once during this period

8

Cover with a moist towel, rinse with cold water, place a stainless steel steamer grate, and then press on a 10-pound weight (stone)

9

Buckle the basin, the above is the record of the next day

10

Day 3, sprouting state

11

Day 4, sprouting state

12

Day 5, sprouting state

13

On the sixth day, the bean sprouts grow to 8-10 centimeters and are ready to eat

14

Remove bean sprouts roots and bean skins

15

The sorted bean sprouts are 8-10 cm long, and are supported by a tape measure

16

150 grams of dried beans produce 1200 grams of pure bean sprouts, as evidenced by the scale

1. Soak the beans for 4-5 hours is enough. If the time is too long, the beans will not sprout and will easily become moldy and smelly. 2. Flush the water 2-3 times a day and drain the water every time. If there is excess water, it will easily become rotten and smelly. 3. Don't use light to light, otherwise it will easily turn purple and green. 4. Keep the basin and towel free of oil and fresh and clean. Next time, you need to scalp it with boiling water for 5 minutes. 5. Home-made bean sprouts have roots. If you don't mind, you can eat them directly. If you don't mind, you can remove them.