Homemade Mung Bean Sprouts Food

HOMEMADE MUNG BEAN SPROUTS

Steps:

• Prepare the ingredients for bean sprouts, you must figure out whether the beans you bought can sprout, and then operate.
• Beans sprout very slowly in winter now, so you can blanch them at about 70 degrees with hot water. Then just soak it right and left. Soak the beans for about 10 hours, the bean skins will crack.
• Pour out the water, change the water and continue to soak for about 5 hours, the beans have swelled a lot.
• Then pour out the bean water and place it in a water-drenching basket. Cover it with a drawer cloth. It is best to press on the upper side. This way the bean sprouts will grow stronger. You need to pour water 7 or 8 times a day. Be sure to moisturize and avoid light. Mung bean sprouts are almost ready to eat in about four days. Time does not eat it will grow the roots
• When eating, rinse the mung bean skins out with water. Otherwise it will affect the taste
• Heat the pan with hot oil, the green onion bursts out the fragrance, the gas stir-fry should turn on the high fire, the bean sprouts are fried, so the taste is very crisp
• Stir fry the bean sprouts and add salt and stir fry evenly.
• Finally, add some old vinegar, sour, crisp and delicious. This can be added at will according to your own taste.

MUNG BEAN SPROUT SALAD

Steps:

• In a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil.
• Add 1 pound rinsed mung bean sprouts and 1/2 teaspoon salt.
• Cook until sprouts begin to wilt but still retain a slight crunch, 4 to 5 minutes. Drain well and pour into a bowl.
• Add 2 tablespoons white distilled vinegar, 2 tablespoons Asian sesame oil, 1 tablespoon sugar, and salt and pepper to taste.
• Serve at room temperature or cold.
• Shortly before serving, sprinkle mung bean sprout salad with about 1 tablespoon toasted sesame seeds.

SEASONED MUNG BEAN SPROUTS--SUKJU NAMUL MUCHIM

Steps:

• Bring a pot of water to a boil, then blanch the mung bean sprouts by adding them to the water and leaving them for a minute or two, until they begin to soften. Immediately drain them but DO NOT RINSE! (this causes them to retain more moisture, weighing down the shoots and making them soggy.) Let them to cool in the colander, occasionally giving them a toss.
• While they cool, slice the green onion on the bias into pieces about 2-3mm thick. Add these to the blanched bean sprouts, along with the garlic, salt, sesame seeds and sesame oil, then lightly toss until they are evenly coated.
• Once completely cooled, store in an airtight container.