Should mung bean sprouts be blanched and frozen or refrigerated

After blanching mung bean sprouts, it is recommended to refrigerate them as freezing may cause a decrease in taste. Green bean sprouts have a high moisture content and can be kept crispy and tender when refrigerated. Freezing can easily form ice crystals and damage cell structure. If you plan to consume blanched mung bean sprouts in the short term, refrigeration is the best choice. Drain the blanched bean sprouts, put them in a fresh-keeping bag or sealed box, and store them in the refrigerator for 2-3 days. Refrigeration temperature can slow down microbial growth and avoid physical damage to cell walls caused by freezing. Pay attention to sufficient cooling before refrigeration to prevent waste heat from generating condensed water and accelerating deterioration. If long-term storage exceeds 3 days, freezing can extend the shelf life but significantly change the texture. During the freezing process, water crystallization can puncture the cell membrane, and after thawing, the bean sprouts become soft and lose their crispness. If freezing is necessary, it is recommended to divide into small portions for quick freezing. When using, cook directly without thawing. Frozen bean sprouts are more suitable for stewing soup or stir frying, and are not suitable for cold dishes that require a crispy and tender taste.

When storing mung bean sprouts in daily life, it is recommended to choose the appropriate method according to the consumption plan. Cold stored bean sprouts can be paired with shredded carrots, fungus, and other ingredients to make cold dishes, or stir fried with meat to maintain their nutritional value. Whether refrigerated or frozen, it is necessary to ensure that the container is sealed to avoid cross contamination. Fresh bean sprouts are rich in vitamin C and dietary fiber. It is recommended to consume them as soon as possible to ensure their nutritional value and avoid repeated freeze-thaw cycles or prolonged storage.