Learn to Grow Mung Beans at Home: Master 3 Key Points, No Failures
Staying home to learn skills, I'll teach you how to grow mung beans – simple and easy!
Recently it's been difficult to find bean products in supermarkets, perhaps because I usually go to the supermarket in the afternoon. But before, whether it's in the morning or afternoon, I could always find them. Lately, I've really wanted to eat mung bean sprouts, and since I can't buy them, I can only make them myself at home. I also have a lot of green beans, which is perfect for growing mung bean sprouts – they can be stir-fried, made into cold noodles, or cold vermicelli, and they're fresh and nutritious.
Mung bean sprouts are rich in dietary fiber, and regular consumption can help prevent constipation and digestive tract cancer. They also have the effects of cooling and detoxifying, promoting water excretion, slimming, and beauty.
Want mung bean sprouts, don't need to go out to buy! As long as you master 3 key points, you'll succeed the first time – they taste fresh and juicy, and you can eat them whenever you want. I use a simple vessel for sprouting mung beans, which almost every household has. You can also buy special sprouting appliances online, choose whatever you like.
Homemade Mung Bean Sprouts
Main Ingredients: Mung beans, water
Detailed Production Steps
1. Soak the mung beans in water for 20-24 hours.
2. I use the steamer I normally use to steam buns to sprout mung beans. You can also use a colander with a mesh bottom – as long as the bottom can drain water, it's fine. However, a steamer is more convenient. Lay a wet piece of muslin cloth on the steaming rack.
3. Then add the soaked mung beans.
4. Fold the vessel up and down and left to right. If the muslin cloth is not big enough, cover it with another layer of muslin cloth, but don't cover it too thickly, a thin layer is enough for it to be breathable.
5. Then pour an even amount of water on top, and cover the pot with a lid and put it in a dark place. Because the lid is transparent, I also covered it with a dark cloth on the lid. Don't expose the mung bean sprouts to light during sprouting, otherwise they will turn red and have a bad appearance.
6. Add 2-3 times the water every day, I usually add it three times a day – in the morning, noon, and evening, sometimes I forget to add it at noon, as long as it's at least 2 times, it's okay.
The picture shows the appearance after sprouting for one day, the mung beans are starting to sprout small buds.
7. The appearance on the third day, most of the mung beans have broken through their shells and are growing vigorously.
8. After five days, the mung bean sprouts have sprouted completely, and the lid of the pot can no longer be covered.
9. The roots of the mung bean sprouts penetrate the muslin cloth, showing how tenacious their life force is.
Because I'm constantly taking pictures during sprouting, the tips of some of the mung bean sprouts are slightly reddish. My homemade mung bean sprouts are delicious and juicy, and better than the ones you buy.
Don't grow too many mung bean sprouts at a time – after they're finished, pack them in bags and keep them in the refrigerator for freshness. Eat them fresh by stir-frying them, they're delicious and refreshing.
Summary: You can use mung beans or yellow beans to sprout them. To sprout mung beans, you need to master 3 key points: first, keep moisturizing, add 2-3 times the water to the mung bean sprouts every day; second, keep it breathable, because mung bean sprouts need to breathe to grow vigorously, so don't cover the mung bean sprouts with a too-thick muslin cloth; third, keep it dark, put it in a dark place, and avoid exposing it to light when opening it to add water.
Thank you for reading, if you like this article, please share it with more friends. Follow my home cooking, and I'll bring you a delicious dish every day. Leave a comment below to share your favorite foods and different opinions, and let's learn from each other!
