How to handle and clean bean sprouts

When cleaning bean sprouts, the roots should be removed and rinsed repeatedly, with a focus on removing the bean shells and impurities. The main methods for cleaning bean sprouts include rinsing with running water, soaking in light salt water, sterilizing with white vinegar water, cleaning with rice washing water, and rapid blanching with boiling water.

1. Rinse with running water

Place the bean sprouts in a drainage basket and rinse with running water for 2-3 minutes. Gently stir with your fingers to separate the bean shells. When rinsing, pay attention to checking whether the sprouts are rotten, and discard bean sprouts that have turned brown or become sticky. This method is suitable for rapid cleaning when time is tight, but its effectiveness in removing stubborn impurities is limited.

2. Soak bean sprouts in light salt water

Soak bean sprouts in 3% concentrated salt water for 5 minutes. Salt can help precipitate residual pesticides and make the bean shells float. After soaking, rinse with running water to avoid salt residue affecting the taste. This method is particularly effective for bagged bean sprouts purchased from supermarkets, as it can dissolve surface preservatives.

3. White vinegar water sterilization

Mix white vinegar with water at a ratio of 1:10, soak the bean sprouts for 3 minutes, and then rinse. Acetic acid can kill some pathogenic bacteria and neutralize alkaline pollutants, especially suitable for processing bean sprouts in cold mixed raw food. The processed bean sprouts may have a slight sour taste, and it is recommended to rinse them once with clean water in the future.

4. Wash with rice washing water

Soak bean sprouts in turbid water washed with rice for 8 minutes, and starch particles can adsorb small impurities. This method is environmentally friendly, economical, and can maintain the crispness and tenderness of bean sprouts, but it is necessary to ensure that the rice washing water itself is clean and free of mold. More suitable for thick bean sprouts with a large amount of bean shells produced by farmers themselves.

5. Quickly blanch bean sprouts in boiling water

Blanch bean sprouts in boiling water for 10 seconds and immediately supercool them. High temperature can inactivate most microorganisms and improve the texture and crispness. Pay attention to controlling the cooking time to avoid overcooking. After blanching, it should be cooked immediately and not stored for too long. The bean sprouts processed by this method are suitable for high-temperature cooking methods such as stir frying. As a high moisture vegetable, it is recommended to wash and eat bean sprouts immediately to avoid prolonged soaking. If storage is required after cleaning, the water should be drained and stored in a breathable container for no more than 24 hours. When purchasing, pay attention to keeping the sprouts straight, without brown spots, and having short roots. Loose bean sprouts need to be cleaned thoroughly. Different cleaning methods can be combined in daily life, such as soaking in salt water first and then rinsing with running water, balancing efficiency and safety. For those with spleen and stomach deficiency and cold, it is recommended to heat thoroughly before consumption. Cold bean sprouts should be thoroughly cleaned and sterilized.