The correct method for soaking green bean sprouts

The correct methods for soaking green bean sprouts mainly include selecting high-quality mung beans, controlling soaking time, maintaining a suitable environment, regularly changing water, and avoiding direct sunlight.

1. Choose high-quality mung beans

Choose mung beans with plump particles, no insect damage, and no mold. Aged mung beans have a lower germination rate, and it is recommended to use new beans from the same year. Put mung beans into clean water, and remove inferior beans that float on the surface of the water. High quality mung beans can improve germination rate and bean sprout quality.

2. Control soaking time

Green beans need to be soaked in warm water for 8-12 hours, which can be shortened to 6-8 hours in summer. The water volume needs to completely cover the mung beans, and the water can be changed 1-2 times during this period. Excessive soaking can cause the bean skin to break and affect germination.

3. Maintain a suitable environment

The germination container should be placed in a cool place at 20-25 ℃ and can be covered with breathable gauze. Germination is slow when the temperature is below 15 ℃, and it is prone to decay when the temperature is above 30 ℃. Spray water 2-3 times a day to keep it moist, but avoid water accumulation.

4. Regular water change

During germination, change the water once a day in the morning and once in the evening, with a water temperature similar to room temperature. Gently rinse when changing water to remove metabolites. Using filtered water or cold boiled water can reduce bacterial growth.

5. Avoid direct sunlight

The entire process of light avoidance cultivation can obtain tender, white, and crispy bean sprouts. Light exposure can turn the bean sprouts green and produce a bitter taste. If a small amount of photosynthesis is required, scattered light can be received for a short period of time before harvesting. Green bean sprouts are rich in vitamin C and dietary fiber, and the use of chemical agents during germination is prohibited. When making homemade, it is recommended to control the yield and consume it within 3 days each time. Uneaten bean sprouts should be refrigerated and stored. People with weak gastrointestinal function should blanch thoroughly before consumption, and mung bean sprouts should not be consumed in large quantities with cold foods. If any strange odor or sticky substance is found in the bean sprouts, they should be discarded immediately.