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How to sprout beans at home with simple tools
1, the production of the container (5L oil bottle). First of all, the bottom of the oil bottle to drill a few small holes to the mung beans can not leak out as appropriate. Drill holes is to water every day after watering water does not gather in the bottle (otherwise it will soak the mung beans), to ensure that the mung bean sprouts fresh. Then remove the conical shape at the mouth of the bottle, remove the conical part is for the bottle ventilation and water change is convenient.
2, here to mung bean sprouts as an example, first ready to raw bean sprouts of mung beans (soybean or peas) for screening, some broken particles are not full or have moldy mung beans removed. Then say wash clean, and then soak the mung beans in water for 24 hours, so that the mung beans fully absorb water and expand. But pay attention to the water can not be too much, not over the green beans can, otherwise it will lead to the green beans can not breathe, and easy to soak the green beans bad.
3, to the bottle wrapped in a layer of cloth, so that the bottle does not penetrate the light can be. The bean sprouts will be red when they are exposed to light, so this is very important.
4, in the bean sprouts covered with a layer of wet gauze, watering once a day in the morning and evening, after a week or so you can eat their own hands raw fresh crunchy green bean sprouts.
The Chinese medicine believes that the mung bean sprouts its cool, sweet and non-toxic, can remove the Department of heat, toning the five organs, detoxification, diuretic and dehumidification, but also can be used for drinking too much alcohol, dampness, heat and stagnation, less food body tired, and so on. Eating mung bean sprouts, can be treated for lack of vitamin A caused by night blindness, lack of vitamin B2 caused by tongue sores stomatitis and scrotum inflammation, lack of vitamin C caused by scurvy and so on. Now in the summer weather is very hot, appropriate to eat some mung bean sprouts on the body is very beneficial.
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