Home grown green bean sprouts-You Are Foodie

By Sabrina
39

Home grown green bean sprouts

At present, the mung bean sprouts sold outside are basically promoted by chemical fertilizer or herbicide. This kind of bean sprouts grow fast and grow well, but the fibrous roots do not grow. It not only has no delicate and crisp taste, but also the remaining chemical fertilizers can produce ammonia nitrite under the action of microorganisms, which is dangerous to induce esophageal cancer and gastric cancer. So we want to send bean sprouts in advance. For health, it doesn't matter to wait a few more days. Moreover, our hair is cheap and healthy! If you don't have time to send it, it is suggested that you should first smell the ammonia smell and then see if there are fibrous roots when purchasing bean sprouts. If you find that there is ammonia taste and no fibrous root, do not buy and eat it!

Main Ingredients

water appropriate amount
Mung bean A moderate amount of

Step 1 . Wash the mung beans, put them in a bowl, and add an appropriate amount of water.

Step 2 . Soak the mung beans until the skin breaks.

Step 3 . Pouring it into a bowl for washing rice, using this green bean sprout to filter water is extremely convenient, and there is no need to cut the bottle like using a plastic bottle to remove the bean sprouts.

Step 4 . Filter the water out through the filter holes.

Step 5 . Soak clean absorbent gauze in water, partially squeeze out the water, and then cover it with mung beans.

Step 6 . Drop the gauze once a day, sprinkle a little water on the gauze at least three times, keep it moist, but do not let the mung beans soak in water.

Step 7 . Next, follow the method of 6 every day

Step 8 . On the third day, it looked like it was in the picture. I stir fried and ate it before the roots grew too long. I like the fragrant taste that is close to the bean mouth. If you like it with a little water, you can wait for another day or two.

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