Bean Sprouts, Super Simple and High Value

Bean Sprouts, Super Simple and High Value

1. Mung beans, use a small measuring cup for rice, 40ml

2. Wash it up and soak it in tap water at room temperature overnight

(There is no need for warm water here, the bean sprouts soaked in warm water will easily turn reddish brown, which is not good)

3. After soaking overnight, the mung beans have grown bigger and you can see their small white fangs.

4. Clean gauze, soak it, spread it in the basin

5. Pour in mung beans and spread evenly

6. Use a cloth over the edge of the basin to gently fold and cover the mung beans.

7. Put a plate on it and put a little pressure on it to make the mung bean sprouts grow straighter

8. Pour a small amount of tap water (note that this is the way to water three times a day from now on, and you don’t need to remove the plate~)

9. Tilt the basin, pour out the water again, and keep the basin moist. Don’t have too much water.

10. Add an opaque cover to shading the whole body. The mung bean sprouts come out with a nice color. Therefore, except when watering, shading at all times~
My lid has glass, so I need to cover it with another cloth 😂, you can also use other opaque things instead

11. On the third day, the plate has been supported by bean sprouts

12. Open ~ The shape and color are both beautiful

13. Use scissors to cut the bean sprouts, clean them and you can cook them~

14. 🤣Put a handful when making jianghu fried noodles.

Tips:

1. Just cover it with gauze lightly to keep it breathable

2. After the plate is covered, don't open it again, let the bean sprouts grow and shade the whole process. This is the key to a good color.

(Why is it for one person? Because I started to have a long-distance relationship again 🤣...)