You know that the mung bean sprouts you sent are long and thin, and the taste is not as crisp as it is sold. What should you do?

I have cooked such bean sprouts at home myself. It's very thoughtful of you to make bean sprouts at home. It's not bad to see your bean sprouts. The stout bean sprouts in the supermarket you mentioned are not as good as your own. I guess I put something in it, so it became thicker. Although my hair is not as good as theirs, I can rest assured.

Tell you a few four key points, and it may be better to pay attention next time:

A, press something on it, and the bean sprouts will grow thick.

B, don't move, bean sprouts will grow straight and long.

C, avoid light, bean sprouts will not turn yellow.

D, when frying, simmer in a big fire, and the taste is more crisp.

How to send mung bean sprouts?

1. Prepare an appropriate amount of mung beans, cloth, plates, water, leaky plates and buckets.

2. Soak mung beans in water overnight to "wake up".

3. Put the soaked mung beans into the plate and smooth them as much as possible.

4. Put the plate and the mung bean in the bucket together, and cover the mung bean with a cloth to prevent the water from evaporating.

Water it twice a day, once in the morning and once in the evening. Don't dump the water in the bucket.

6. During the period, you can buckle the bucket with a slightly larger basin and put it in a cool and dark place.

After 7.2 or 3 days, mung bean sprouts are formed; It can be fried in about 5 days.

8. During mung bean germination, the indoor temperature should be kept at about 20 degrees; Mung beans can't be spread too thick, otherwise they are easy to mold and rot.

1. Clean mung beans, pick out bad beans and soak them in water 12 hours to make bean sprouts.

2. Take it out the next day, pour out the soaked water, take a clean gauze, slightly wet it and cover it.

3. Spray some water so that the side of the gauze is soaked, and there is not too much water at the bottom. Put it in the dark and spray it twice a day in the morning and evening.

4. Before 1, 2 days, the beans will explode and develop buds, and then they will continue to grow taller (because they will turn red when they see light, they will not be taken out for photos. This is the seventh day. When the gauze was high enough to eat, I took it out and took pictures. )

After 5 or 9 days, the gauze can no longer be covered and can be eaten.

6. Picking and cleaning; Cut some peas, shredded carrots and minced garlic, heat oil in a hot pot, saute garlic, add peas and shredded carrots and stir-fry until broken;

7. Remove the washed bean sprouts to the old roots and stir fry. Stir-fry the bean sprouts until they are soft, add a little salt and mix well. It's crisp, and the most important thing is health.

Tip:

1 Mung beans must be protected from light, kept in a well-ventilated place and kept moist, but they should not be soaked all the time, and there should not be too much water at the bottom. About 100g of beans are sent out in a big bowl, and some of them are rotten. They were picked out and thrown away. After cleaning, you can fry about 2 plates. In winter, the temperature is low and the hair is slow. There are about 4 or 5 days when the temperature is high in summer.

I have no experience in sending mung bean sprouts just now, and the same is true before. Judging from the photos you sent, there are two main reasons: 1, the frequency of washing is less, at least once every morning and evening, three or four times is the best, and I want to use warm water of 35 to 40 degrees to make mung bean sprouts grow quickly; Bean sprouts that wash vegetables less often not only grow thin, taste old and bitter, but also have long roots and many virtual roots. 2, don't let the bean sprouts keep a vertical position, when washing, disturb the position and let it grow out of order, which will be thicker than vertical growth.

Eating bean sprouts is a new fashion in recent years. Among bean sprouts, mung bean sprouts are the cheapest and nutritious, and they are also one of the foods advocated by natural consumerism. In the process of mung bean germination, vitamin C will increase a lot, and some protein will be decomposed into various amino acids needed by people, which can reach 7 times of the original content of mung bean, so the nutritional value of mung bean sprouts is greater than mung bean. The climate in spring is dry, suitable for eating vegetables such as mung bean sprouts and spinach. There are mung bean sprouts on the market now, but I dare not buy them. In order to grow faster, the mung bean sprouts soaked outside are all added with some growth agents, so I dare not buy them. Recently, the weather is getting warmer, and about 20 degrees is most suitable for soaking bean sprouts, so I soaked mung bean sprouts myself. Although it grows slowly, it has no additives, and it is pure green food, and its taste is better than that bought. You can rest assured to eat. The dry climate in spring is very suitable for eating mung bean sprouts. This is stir-fried mung bean sprouts. The finished product is beautiful and tastes good. "Homemade bean sprouts are safer. We use mung beans to make bean sprouts (mung beans are tender, so it is better not to use soybeans). Instead of soaking in water, we put the beans directly in the basket, water them every morning and evening, then cover the basket with a dark cloth and put it in the dark. Bean sprouts are fond of shade, and they will age after seeing the light. In winter, the temperature is low and the germination time is long, which is not suitable for sprouting bean sprouts. When they grow up, they will get old. Homemade bean sprouts have roots, which can be eaten, but they are old. You can cut off the roots under the basket with scissors. Cold bean sprouts are delicious, so pay attention to the heat when frying.

Let's talk about the method of mung bean sprouts I sent. Buy new mung beans (big, full and shiny) first, and pick out bad beans: wash them in cold water and put them in a pot with a leaky spoon (preferably a thick porcelain pot). Cover the beans with clean cotton cloth, that is, the drawer cloth for steaming steamed bread. This cloth must be wet. Keep it at a temperature above 20 degrees. Wash it with cold water every morning and evening, and then cover it with a wet cloth. When there are small buds, find a board and put it on. When planting mung bean sprouts yourself, be sure to put a heavy object on it. If you don't put a heavy object on them, bean sprouts will grow very thin and have many roots, but you can't press them too hard. Change water twice a day. If the temperature is too high, the roots will turn red. Try again, because you are used to the taste of bean sprouts sold in the supermarket, but you'd better eat less bean sprouts in the supermarket. When frying, you can add some spices such as sugar or vinegar to synthesize the taste. This will make your eating habits better.