The simplest method for peeling mung bean sprouts

The simplest method for peeling mung bean sprouts is to gently rub or soak them with your hands and rinse them. The seed coat of mung bean sprouts is relatively thin and can be removed by physical friction or water flushing, without the need for complex tools or special treatment. The seed coat of mung bean sprouts is soft and not tightly attached, and can be naturally peeled off by gently rubbing under flowing water. Prepare a basin of water and soak the mung bean sprouts in it for a few minutes. The seed coat will swell and soften after absorbing water. Gently stir or grip the bean sprouts with your fingers, and most of the seed coat will separate with the water flow. If there are individual residues, rinse again 1-2 times. This method can preserve the complete form of bean sprouts and avoid nutrient loss. Some older mung bean sprouts may require longer soaking time due to seed coat fibrosis. You can place the bean sprouts in a sieve, rinse them continuously with slow water flow, and use your fingers to assist in pulling the roots of the bean sprouts. If you pursue higher efficiency, you can wrap the bean sprouts in two damp kitchen cloths, gently rub for 10 seconds, and then rinse. Be careful to avoid excessive force that may cause the bean sprouts to break.

It is recommended to cook the processed mung bean sprouts as soon as possible to avoid prolonged exposure to air for oxidation. Unpeeled mung bean sprouts can be refrigerated for 2-3 days, while peeled ones should be consumed on the same day. Green bean sprouts are rich in vitamin C and dietary fiber, suitable for cold mixing or quick frying. The high-temperature cooking time should not exceed 1 minute to preserve nutrients. People who are allergic to legumes should be cautious about their consumption, and those with weak gastrointestinal function can blanch before cooking.