Selection skills of mung bean sprouts
Mung bean sprouts are sprouts produced by soaking the seeds of leguminous mung beans. Eating bean sprouts is a new fashion in recent years. Among bean sprouts, mung bean sprouts are the cheapest and nutritious, and they are one of the foods that natural consumerists admire. During the germination of mung beans, vitamin C will increase a lot, so the nutritional value of mung bean sprouts is greater than that of mung beans. ?
How to choose mung bean sprouts?
Naturally cultivated bean sprouts are slightly straight and thin, not soft and crisp, and have a white luster. The bean sprouts soaked in chemical fertilizer are thick, watery and gray in color. ?
Look at the root of the bud: the root system of the naturally cultivated bean sprouts is developed without rotten roots and shoots, while the root of the bean sprouts soaked in chemical fertilizer is short, with few or no roots. ?
Look at beans: naturally cultivated bean sprouts, beans are normal, while bean sprouts soaked in chemical fertilizer are blue. ?
Look at the moisture: whether there is moisture in the broken section of bean sprouts, the naturally cultivated bean sprouts come out without moisture, and the bean sprouts soaked in chemical fertilizer come out with moisture. ?
Smell: If sulfur preparations such as whitening agent and "fresh-keeping powder" are widely used in bean sprouts, sulfur dioxide will definitely exceed the standard. Take a handful of bean sprouts and blanch them with boiling water. Smell them with your nose. If they smell like rotten eggs, they must contain a lot of sulfur preparations and cannot be eaten. ?
How to preserve mung bean sprouts?
The disadvantage of bean sprouts is that they can't be eaten overnight. It's better to eat them on the same day. If you need to preserve, you can seal the purchased bean sprouts in a bag and keep them in the refrigerator for no more than two days. ?