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1. Put the mung beans in a clean, oil-free and salt-free basin; (the first morning)
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2. Wash it and put it in tap water (I made it at 8 in the morning, and it was almost ready at 7 in the evening)
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3. After the mung beans are soaked, drain the excess water, take a clean towel to wet them, and cover them all (the first night)
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4. (Effect the next morning) Gently remove the mung beans from the towel, rinse the bean sprouts with tap water, drain the excess water, and then cover the towel (the towel should still be wet, just unscrew the water slightly), wash with water every morning and evening Once again, repeat this step
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5. (The next night) Because it is hot in summer, the beans grow quickly. Remember to wash it every morning and evening.
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6. (The third morning) It's ready to eat
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7. Remove the root and you can fry it!
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Tips:If the amount of bean sprouts is too large to eat, you can put the bean sprouts without roots in a fresh-keeping bag and put them in the refrigerator (this can prevent the bean sprouts from growing too old); remember that the container or your hands should not stick to the oil throughout And salt, otherwise the bean sprouts will go bad
