Mung bean sprouts with spontaneous healthy nutrition

Mung bean sprouts with spontaneous healthy nutrition

Introduction:

"When I was a child, my parents made mung bean sprouts by themselves. I vaguely remember the steps of making mung bean sprouts, so I made them by myself. It was quite successful, hee hee^_ ^Each 100g fresh bean sprout contains vitamin c30-40mg. Each 100g dry matter contained 6.4g aspartic acid, 1.9g tyrosine, 1.7g valine, 1.6g leucine, 1.5g phenylalanine, 1.2g isoleucine, 1.1g lysine, 1.0g threonine, 0.5g methionine, 2.6g proline, 2.0g glutamate, 1.7g arginine, 1.2g alanine, 1.1g serine, 0.8g glycine, 0.6g histidine and 0.5g cystine. Edible sprout is a new fashion in recent years. Mung bean sprout is the cheapest and rich in nutrition. Mung bean sprout is also one of the foods that are highly praised by natural edible doctrine. Mung bean in the germination process, vitamin C will increase a lot, and part of the protein will be decomposed into a variety of amino acids, which can reach seven times the content of mung bean, so the nutritional value of mung bean sprouts is greater than mung bean. However, the emergence of poisonous bean sprouts makes many people dare not eat bean sprouts. There's a solution. I'll send it myself^_ ^。 [link] about poisonous bean sprouts: no additives are allowed in the production of bean sprouts. At least four additives were used in the processing of poisonous bean sprouts, among which urea exceeded the standard seriously, enrofloxacin was a veterinary drug, and 6-benzylaminoadenine was a hormone. The addition of urea and aminobenzyl can shorten the germination period of soybean sprouts and increase the yield of 6-aminobenzyl. But after people eat it, they will produce nitrite in the body. Long term consumption can cause cancer

Production steps:

Step 1: mung beans can be sent directly. However, in order to promote seed germination, "stimulation" and "soaking" are usually used. After soaking seeds into the steamer (or other containers that will leak water), this is what the picture looks like. Stimulation: first, put mung beans into 60 ℃ hot water, soak for 1-2 minutes, then rinse with cold water for 1-2 times. This is to adjust the activity of the oxidase system related to the germination of soybean seeds, and to stimulate the dormant seeds with temperature, which is conducive to the uniform germination of soybean seeds. Seed soaking: soak the stimulated mung beans in water for one night (8-12 hours). The most suitable temperature for soaking seeds is 20-23 ℃, warm water in winter and cold water in summer.

Step 2: water 2-4 times a day, and after another day, it will look like in the picture.

Step 3: after two days

Step 4: I can't wait to eat some of the bean sprouts. The children like them very much (^_ ^)

Step 5: after three days, begin to grow lateral roots, which is good.

Step 6: pour it out and cut off the root at the bottom according to personal preference. (I didn't cut it off. I'm not willing to.)

Step 7: wash with a lot of water and remove the mung bean shell.

Materials required:

Fresh mung bean: 100g

Water: moderate

Note: 1, children always open to see, more light, so Douban a little red. It is suggested to cover it with a layer of cotton cloth, that is, to avoid light, but also better moisture. 2. The amount of water should be more each time. At the same time, the bean sprouts in the whole container should be drenched thoroughly. Make sure that the heat of all parts of the bean sprouts in the whole container is adjusted evenly. 3. You can also fill the whole container with water and make the water surface about 2 cm higher than the surface of bean sprouts, so that the bean sprouts in the container are generally immersed in water, and then all the water is released or poured out.

Production difficulty: simple

Process: others

Production time: several days

Taste: light