Can mung bean sprouts be frozen

Green bean sprouts can be frozen and stored, but after thawing, the taste will become soft and easy to release water. Fresh mung bean sprouts are suitable for short-term refrigeration storage, while freezing is more suitable for situations that require long-term preservation. Green bean sprouts have high water content and fragile cell structure. When frozen, ice crystals can damage the cell wall, causing the texture to become soft and lose its crispy and tender taste after thawing. If planned for stir frying or soup making, freezing has a minimal impact on flavor, but it is not recommended to use frozen bean sprouts for cold dishes. Before freezing, blanch for about 10 seconds, drain the water, and then pack and seal to reduce the damage of ice crystals to cells. The storage time can reach about one month. Fresh mung bean sprouts should be stored in a refrigerated environment at 2-6 ℃ for up to 3 days, and should be kept dry and avoid being sealed too tightly. If the roots of the bean sprouts turn red or sticky, they should be discarded immediately. The frozen bean sprouts need not be unfrozen when cooking, and can be better kept in shape when directly cooking, which is suitable for making bean sprout fried powder, Hot and sour soup and other dishes with low requirements for crispness.

Daily recommendation: Choose the storage method according to the consumption plan. Buying and eating now can maximize the preservation of nutrition and taste. When refrigerated, it can be wrapped in a breathable plastic bag and placed in the drawer layer of the refrigerator to avoid squeezing. Frozen bean sprouts have less loss of nutrients, but vitamin C and some water-soluble vitamins will be lost with the juice. When cooking, they can be paired with vitamin C-rich ingredients such as colored peppers and tomatoes to make up for the nutritional gap. For special populations such as those with weak gastrointestinal function, it is recommended to choose fresh bean sprouts to reduce digestive burden.