Bean sprouts are readily available everywhere, from vegetable stalls in traditional markets to supermarkets. For just VND 5,000, you can get enough bean sprouts to stir-fry or boil a delicious dish for your family.
When I was a child, my mother used to make bean sprouts all the time. Since she made them herself, they were inexpensive, clean, and hygienic. Now, I buy bean sprouts to eat, but they’re not as tasty as the ones my mother used to make. Without any additives, I can eat them without worry, even in large quantities.
That’s why I learned how to make my own bean sprouts. It usually takes only 3-4 days, and the process is quite simple. I’ll share the steps with you so you can try it yourself.
Note that this method can be used for both green bean sprouts and soybean sprouts. Eating more bean sprouts in the summer can aid in weight loss, so get ready to treat your family with this healthy option!
Ingredients for Green Bean Sprouts
– Green beans
– Water
How to Make Green Bean Sprouts
1. Rinse the green beans thoroughly and remove any shriveled or moldy beans. Place them in a large bowl and add enough water to cover the beans. Soak them overnight.
2. After soaking for a night, the beans will double in size. The longer you soak them, the easier it will be for them to sprout.
3. Lay a cloth on a basket’s surface, or you can use a plastic bottle or cardboard box, whichever you prefer. Spread the soaked beans on the cloth and fold the excess cloth over to cover the beans completely.
4. Sprinkle water on the beans and place the basket in a dark place, away from direct light. If you don’t have an ideal spot, you can prepare a black plastic bag or a black cloth bag to cover the basket of beans completely.
Water the beans twice a day, once in the morning and once in the evening. After about four days, the sprouts will be ready for harvest.
Notes on Making Green Bean Sprouts
Here are some essential tips to ensure your green bean sprouts grow evenly and plump:
1. Soaking the beans longer helps them absorb enough water, making them larger, and facilitating faster and tastier sprouting.
2. You can use any container with drainage holes to prevent waterlogging.
3. It is mandatory to keep the sprouts in a dark place, and watering them once a day ensures optimal growth.
4. Opt for larger, rounder, and fuller beans as they have a higher probability of sprouting.
5. To encourage faster sprouting, add a little sugar and vinegar to the beans.
6. It is best to consume the sprouts as soon as possible after harvesting, as they tend to spoil quickly.
7. Maintaining the right temperature, between 21-27°C, is crucial. Avoid placing the sprouts in extremely hot or cold areas. Adjust the temperature by sprinkling cold water in summer and warm water in winter.
Making bean sprouts is not complicated. With the four basic steps I’ve shared, you can successfully grow sprouts for your family to enjoy. Start with a small batch of beans and gradually increase the quantity with each attempt.
Bean sprouts are versatile and can be eaten raw or cooked. Try stir-frying them with squash and chicken gizzards, pork, or make a refreshing side dish with cucumbers.
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