How to store green bean sprouts after blanching in water

After blanching mung bean sprouts, it is recommended to drain the water and store them in a sealed container for refrigeration. The storage time should not exceed 24 hours. Improper storage may lead to spoilage, nutrient loss, or bacterial growth. After blanching, mung bean sprouts should be immediately rinsed with cold water to cool down and stop the residual heat to continue softening the tissue. After fully draining the surface moisture with a strainer, a layer of kitchen paper can be used to absorb residual moisture. Choose a fresh-keeping box or glass container with ventilation holes to avoid the accumulation of water vapor caused by the use of completely sealed plastic bags. The refrigeration temperature should be controlled between 0-4 degrees Celsius and placed in the middle of the refrigerator compartment, away from easily contaminated ingredients such as raw meat. If you need to extend the storage time, you can lay the blanched mung bean sprouts flat and let them cool before packaging and freezing them. Freezing can cause cell wall rupture and soften the taste, making it suitable for subsequent stewing or filling. Repeated thawing will accelerate quality deterioration, it is recommended to pack and seal according to a single usage. When there is mucus, sourness, or discoloration, it indicates that it has deteriorated and must be immediately discarded. It is not edible.

Daily consumption recommendation: Blanch and eat immediately. Adding a small amount of white vinegar or lemon juice when blanching can help maintain crispness and tenderness. Green bean sprouts stored in refrigeration can be quickly blanched for 5 seconds to restore their taste before consumption again. It is better to mix them with ingredients such as shredded carrots and black fungus in a cold dish. People with spleen and stomach deficiency and coldness should not consume excessive amounts of raw and cold bean sprouts. When cooking, ginger shreds can be added to neutralize the coldness.