Green bean sprouts can be stored in the refrigerator for a few days

Green bean sprouts can generally be stored in the refrigerator for 2-3 days, and the actual storage time depends on factors such as storage method, freshness level, and temperature control. Green bean sprouts have high moisture content and delicate tissue, so they should be kept dry and breathable when refrigerated. It is recommended to put unwashed bean sprouts into a fresh-keeping bag or sealed box, pad them with kitchen paper to absorb excess moisture, and place them outside the refrigerator compartment. Controlling the temperature at around 4 ℃ can delay decay, but after more than 3 days, it may turn yellow, sticky, or have a strange odor, and should not be consumed at this time. If the roots of the bean sprouts turn black or the surface is smooth, it indicates that they have spoiled and should be discarded immediately.

Short term storage can choose blanching treatment. Blanch the bean sprouts in boiling water for 10 seconds, then drain them with supercooled water. Freezing them separately can be extended to 1 week, but the taste will become softer. It should be noted that frozen bean sprouts are suitable for stir frying or boiling soup after thawing, and should not be cold mixed. Some pre packaged bean sprouts sold by supermarkets can be stored for a longer time in an unopened state due to sterilization treatment, but they still need to be consumed as soon as possible after opening.

It is recommended to purchase mung bean sprouts in batches according to the amount consumed. Buying and eating them now can best preserve the crispy and tender taste. If storage is required, priority should be given to bean sprouts with roots for fresher and more durable storage. Observe for any abnormal odor or mucus before consumption, and soak in light salt water for sterilization before cold mixing. When pairing with ingredients such as shredded carrots and fungus for cold dishes, it is recommended to eat them immediately and avoid overnight to reduce the risk of nitrite formation. Sprouted vegetables are prone to nutrient loss and their vitamin C content gradually decreases during refrigeration, so they should not be stored for a long time.