Bean sprouts were called "planting" by the ancients, and are most suitable for consumption in the spring, the current form, staying at home does not add chaos, research nutritious cuisine for the whole family to contribute. Teacher Lu Lu here suggests that everyone eat more mung bean sprouts to improve their resistance. Because the temperature and environment are different, some friends send bean sprouts thin and small, whether it is nutrition or taste, are not satisfactory, today to share with you three core skills, so that your mung bean sprouts are thick and strong, the taste is crisp and refreshing.
Bean sprouts have a long history in China, so China's ancient navigation team rarely gets scurvy, so what are the nutritional values and recipes of mung bean sprouts, first look at the correct way to open the family mung bean sprouts.
【Opening method of home mung bean sprouts】
【Ingredient preparation】: Mung beans 250g
【Tool preparation】: pot or barrel (container), gauze, drinking water
【Operation steps】: Three cores (temperature and humidity, water, pressure)
1. Soak (water)
Wash the beans cleanly, add an appropriate amount of warm water (about 38 ° C), soak for 3-5 hours, soak until they are swollen, have a slight bulging appearance, drain the water;
Note: Beans should not be soaked for too long, otherwise it will cause a "big head", lose the germination power in the later stage, and become a large head and small buds. When soaking mung beans, if there are floating mung beans to pick it out, it is recommended not to use.
2. Germination (temperature and humidity)
️ Pour the soaked beans into a pot or bucket, cover with gauze (to cover the sprouts, not the bucket), drizzle with water, lift the gauze every 6-8 hours to pour water (or over the water again), and decide the number of times to pass the water according to the room temperature. The container of raw mung bean sprouts must be guaranteed to not accumulate water, and after watering every day, the water will not accumulate in the container, so as to avoid the rotting of mung bean sprouts.
Note: The temperature and humidity should be determined according to the home environment, the temperature suitable for green bean sprouts is about 25 °, the high temperature of the beans will rot, and the low temperature germination will be slow. Water is poured three to four times a day, and if there is a lack of water, the watercress is dry and not full. Bean sprouts should be protected from light, otherwise the beans will photosynthesize in advance, and changing color will also affect the taste.
3. Stress
The buds that have just been born with mung bean sprouts will be very thin, and if you press it with something, the mung bean sprouts will slowly become thicker.
Note: When the sprouts grow to 1-2 cm, press them with something. I usually use a basin filled with water.
1. Stir-fry the leeks with bean sprouts
Precautions: Wash the bean sprouts and leeks and drain the water. Leeks and mung bean sprouts must be fried quickly to taste good and retain more nutrients, if too much moisture will affect the taste.
2. Chill the bean sprouts
Precautions: Mung bean sprouts contain vc, blanching water for too long will lead to nutrient loss, and blanching time is short and it is not easy to remove the bean smell, generally boiling water for 2-3 minutes. Pair it with cucumber shreds, shredded carrots, coriander leaves, mix with condiments, and a plate of delicious home-cooked cold dishes.
Bean sprouts originated in China. Ancient Chinese medicine books "Lingshu Jing" and "Shennong Materia Medica" record that soybeans are germinated and dried for medicinal purposes. Su Song's "Tujing Materia Medica": "Mung beans, raw white buds are the best among vegetables." The "Tokyo Dream" also repeatedly records bean sprouts, such as: "Mung beans, adzuki beans, wheat, in porcelain, soaked in water, sprouts a few inches, with red and blue wisps of color, called seeds." "
From the historical point of view, Zheng He's fleet not only had bean sprouts to eat, but also carried a large number of pickles, kimchi, and green tea, and these unique eating habits avoided the problem of scurvy in Zheng He's fleet, and Columbus's fleet produced a large number of scurvy at that time.
According to the experimenters, the vc content of beans before germination were mung bean 13, kidney bean 4, red bean 6, soybean 2, black bean 2 (the units are all mg/100g). The vc content after germination was 129 mung bean, 39 kidney bean, 70 red bean, 62 soybean, and 64 black bean (all mg/100g).
Among them, the vc content of mung bean sprouts is the top, the content of vc in beans during the seed period is very low, and the vc content of soybeans and black beans is almost zero. When pulse seeds are cultured and germinated to an appropriate edible length, the vc content in the sprouts increases significantly. Bean sprouts are very good and cheap ingredients to supplement vc.
Sprouts take time, it is impossible to eat them fresh, so many friends will go to the market to buy bean sprouts to eat, so how to distinguish between fertilizer sprouts?
Bean sprouts are particularly thick and rootless, smell the smell of ammonia, do not buy.
The soybean sprouts soaked in fertilizer are thick and watery, and the color is gray. Do not buy.
The section of the broken bean sprout has water bubbling up. Do not buy.
About the germination method and precautions of mung bean sprouts to introduce these, the important points you have mastered, enjoy the food well, pay attention to the wuyuan farm, grow food with conscience, make rice with sincerity, for everyone's life 82,000 meals. @Toutiao Food Alliance@Toutiao Food#What to eat at home during the Spring Festival and win exquisite prizes #