How to wash bean sprouts

Bean sprouts are a common vegetable food and are actually very common in our diet. Bean sprouts need to be cleaned before cooking, so that delicious dishes can be made after cleaning. Cleaning bean sprouts is actually quite simple. You can soak them in clean water with salt for about ten minutes, and then stir them gently.

In daily life, clean water and salt are used for cleaning; in the food industry, special bean sprout cleaning machines are used for cleaning.

1. The daily consumption is very small. First prepare a basin of clean water, add a little salt and stir well, put the bean sprouts in the basin and soak for 10 minutes, then stir gently, the bean skin will float on the water, remove the bean skin and wash it carefully twice. Or you can boil it in water for a while to make the bean skin fall off quickly.

2. Large-scale production and processing in the food industry requires a professional bean sprout cleaning machine to complete batch cleaning. Including a series of assembly lines such as cleaning, draining, and sterilization.

Classification of bean sprouts

Traditional bean sprouts refer to soybean sprouts. Later, new varieties such as mung bean sprouts, black bean sprouts, pea sprouts, and broad bean sprouts were gradually developed on the market. Although bean sprouts are both cold and sweet in taste, they have different effects. Mung bean sprouts are easy to digest, and have the effects of clearing away heat and detoxifying, as well as diuresis and dehumidification. They are suitable for people suffering from damp-heat stagnation, dry mouth and thirst, red and hot urine, constipation, red and swollen eyes, etc. Soybean sprouts strengthen the spleen and nourish the liver. They are high in vitamin B2. Eating soybean sprouts properly in spring can help prevent inflammation of the corners of the mouth. Black bean sprouts are good for the kidneys. They are rich in minerals such as calcium, phosphorus, iron, potassium and various vitamins, and the content is higher than that of mung bean sprouts. Pea sprouts protect the liver and are rich in nutrients such as vitamin A, calcium and phosphorus. Broad bean sprouts strengthen the spleen and have the effects of replenishing iron, calcium and zinc.

Mung bean sprouts benefits

Mung bean sprouts are cold in nature and sweet in taste. Their nutritional value is higher than that of mung beans themselves. They have the effects of clearing away heat and detoxifying, removing dampness and promoting diuresis, relieving heat and relieving restlessness. Eating mung bean sprouts regularly can also soften blood vessels and lower blood lipids. It is especially suitable for people with difficulty urinating, constipation, fever, thirst, phlegm, dampness and fire, red and swollen eyes, and oral ulcers.

Bean sprouts should be eaten on the same day in spring and summer

In spring and summer, the temperature rises, the air becomes moist, and all things come back to life. Bean sprouts are vegetables, and they tend to grow faster in a high temperature and humid environment. If the fresh bean sprouts you buy are not eaten immediately, they will grow rapidly in the humid air, become old easily, and lose their original crisp and tender taste. If the air is dry, bean sprouts will easily lose water under high temperatures and become withered and lack nutrition.