Spring is also the best season for detoxification and health preservation. Mung beans are a good detoxification food, but don't eat mung beans in spring, eat mung beans. Mung bean sprouts are very nutritious ingredients. The ancients called bean sprouts "seeds", which can help the five internal organs change from winter storage to spring life.
Spring is also the season for nourishing the liver. Mung bean sprouts are beneficial to dredge liver qi, strengthen spleen and stomach. At the same time, the calorie of mung bean sprouts is extremely low, only 18 kcal per 100 grams. It is low in calories, but high in cellulose and water. Vitamin C can reach 7 times the original content of mung bean, which is an excellent food for fitness and slimming in spring.
It is always recommended to grow bean sprouts at home. If you think it is impossible to operate, you can buy it. There are many mung bean sprouts on the market now. Pay attention to distinguish the quality of bean sprouts when selling them. Many unscrupulous merchants will add harmful industrial raw materials, hormones, pesticides and other harmful substances to promote bean sprouts, which is often called "poisonous bean sprouts". This kind of bean sprouts will be harmful to your health if you buy them back.
Everyone must carefully identify when buying bean sprouts! Now share a few ways to identify the quality of bean sprouts. Remember, you will definitely choose qualified bean sprouts!
First, look at the color.
First of all, look at the color of bean sprouts. Good bean sprouts are naturally white and shiny. If they are gray and dull, don't buy them.
Second, look at the thickness.
The thicker the bean sprouts, the better. Good bean sprouts look moderate in thickness, and the length should not exceed 10 cm. That kind of "short and thick" bean sprout is probably produced by chemical fertilizer, which is also very problematic.
Third, look at the root causes.
Naturally cultivated bean sprouts have roots, not rotten roots and rotten tips. Poisonous bean sprouts generally have short roots, few roots and no roots.
Fourth, look at the cross section.
When we choose bean sprouts, we can break off a bean sprout stalk to see if it is naturally cultivated. There is no water. On the contrary, the cross-section with water is poisonous bean sprouts.
Share the most suitable cooking in spring, stir-fry carrots with bean sprouts, which is light and refreshing and conducive to slimming.
Ingredients: 250g bean sprouts, carrot 1 root, half onion, vinegar 1 spoon, salt, oyster sauce, right amount!
Exercise:
1, pick the bean sprouts and wash them. I use my own bean sprouts, which are very healthy.
2. Cut carrots and onions into filaments for later use.
3. First, put oil in the pan, add onion and shredded carrot and stir fry until they are soft.
4. Then add bean sprouts and stir fry. At this time, add some salt and oyster sauce and mix well.
5. Finally, when you see that the bean sprouts are a little wilted, pour in 1 spoon of vinegar and stir fry quickly and evenly. This spoonful of vinegar is the key to keep the bean sprouts fresh and crisp.
Tips:
It's easy to grow your own bean sprouts. Share one of the easiest ways.
Soak mung beans in water for one night; Take a big basin, put a porous filter basin on it, then spread a piece of cotton cloth soaked in water, take out the soaked mung beans, lay them flat on it, and cover them with a thin gauze; Fill the basin with water, not too much water, completely wet the cotton cloth and leave a little water at the bottom; Cover the basin with an opaque cover, put it in a cool place and change the water at least once a day. Usually you can eat crispy bean sprouts in about 3 days!