Bean sprouts provide a lot of nutrients such as vitamin C, folate, zinc, calcium, potassium. This is an extremely healthy vegetable, eaten raw or cooked are delicious, dishes from bean sprouts do not take much time and effort. The biggest problem with bean sprouts is the risk of buying unsafe products.

How to make safe bean sprouts at home

Ron Finley, a balcony vegetable growing expert with 14 years of experience, guides how to grow delicious and safe bean sprouts at home on the Master Class platform - America's leading educational software. This method is simple, gentle, and more suitable for modern families.

Making bean sprouts at home is a relatively simple process, you only need to prepare mung beans, a glass jar and a small piece of cloth. Buy mung beans from places that ensure food hygiene and follow these steps:

Rinse beans with clean water: Put beans in a basket, rub gently and rinse under running water to remove dust or dirt on the surface.

Soak the beans: Place the mung beans in a large bowl and pour in plenty of cool water (a good ratio is one cup of beans to three cups of water). Cover the bowl and soak for 8-12 hours. You only need to prepare them before going to bed and soak them overnight. The beans will double in size after soaking.

Scoop the beans into a glass jar: Drain the beans, then put them in a glass jar, about 1/3 full of beans is appropriate. You can cover it with a piece of cheesecloth, tie it tightly with a rubber band, or use a special lid with holes. This type of lid allows better air circulation and allows you to pour out excess water.

If you don't have a glass jar available, you can use a bottle, basket or bowl and cover it with a towel.

Pour out the bean soaking water every day : Twice a day, fill the jar with clean water to soak the beans for about 2 minutes, then pour out the water. Place the jar on its side to help the water drain out. When soaking and pouring out the water, rotate the jar to evenly distribute the beans and drain completely.

Place the jar in a dark place: Place the jar in a dark place, completely free of light, away from high temperatures such as cupboards, under the stove. Depending on the type of bean, the total germination time can be from 2 to 5 days.

Harvesting: When the bean sprouts reach a moderate length of about 2cm, they can be harvested. Pour the bean sprouts onto paper towels or a towel to absorb moisture, gently pat dry and leave in a ventilated place for about an hour to remove excess moisture. After that, you can prepare and cook them into dishes.

Some dishes from bean sprouts

Salad: Bean sprouts are often combined with other vegetables to make salads such as cucumber bean sprout salad, bean sprout salad, chicken salad, Korean mixed salad...

Pickled bean sprouts: Pickled bean sprouts have a slightly sour taste and are used with roasted meat, braised meat, and braised fish to prevent boredom. This is also a delicious dish that is very suitable for the Lunar New Year.

Soups: You can add bean sprouts to soups such as tomato bean sprout soup, beef bean sprout soup, bean sprout oatmeal soup...

Stir-fried dishes: Green bean sprouts are often preferred by housewives for stir-fried dishes. Stir-fry quickly for about 2-3 minutes, until the sprouts change color. Do not stir-fry for too long and over low heat because it will make the bean sprouts soft, watery, and lose their crispness.

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