Making your own bean sprouts at home ensures food safety and hygiene, avoiding the use of chemicals to stimulate rapid and excessive growth.
Ingredients:
Green beans or soybeans, with their shells intact
Plastic cup/ bottle
Towel, or black cloth/ fabric scraps
Before sprouting, soak the beans overnight in warm water to aid in shell cracking and reduce sprouting time.
Method:
– Soak the green beans overnight in warm water to facilitate shell cracking and faster germination. Rinse the soaked beans under running water to prevent sliminess.
– Puncture holes in the bottom of the plastic cup to allow drainage during sprouting.
– Fill the cup with the soaked beans, leaving some space to allow for growth. Place a black cloth or towel, dampened with water, on top of the beans.
– Cover the cup with another layer of black cloth or a black plastic bag.
Allow the beans to sprout for 2-3 nights to achieve the desired size.
– Twice a day, in the morning and evening, soak the cups in a basin of water for about 2 minutes, or pour water directly into the cups. Due to the holes in the cups, water will not accumulate inside. After watering, re-cover with the black cloth or bag and keep in a cool, shaded area.
– After 2-3 days, when the sprouts have reached your desired length, pour them into a colander. Remove the roots and any remaining bean shells. Bean sprouts are rich in protein and vitamins B, C, and E, as well as copper, iron, magnesium, and zinc. They can be consumed raw or cooked in various dishes, such as stir-fries and soups.
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