The recent weather, everyone's biggest feeling is one word: hot!
This not only causes an increase in body temperature, making people feel hot, but also the internal heat in the body can cause trouble, leading to symptoms such as oral ulcers, sore throat, bad breath, and constipation.
At this time, many people think of ice cold foods such as watermelon and cold drinks to extinguish the fire.
However, these foods have nothing to do with reducing fire. Eating too much can actually harm the spleen and stomach, promoting fire.
If you want to reduce fire and relieve constipation, we recommend eating the following two types of sprouts——
Eating two types of sprouts in summer is incredibly comfortable!
1. Green bean sprouts
Green beans have long been renowned for their ability to clear heat and detoxify.
In fact, the fire reducing effect of sprouted mung beans remains unchanged.
Li Shizhen praised bean sprouts in "Compendium of Materia Medica": "Only this sprout is white and beautiful, unique, and can clear the heart and nourish the body after eating. It has the function of" detoxifying alcohol, heat, and promoting the three jiao ".".
So, in addition to eating mung beans to relieve heat in summer, you can also eat some mung bean sprouts to reduce heat.
Eating reminder: Green bean sprouts have the effect of clearing heat and detoxifying, but people with weak constitution should not eat too much; It is best to stir fry mung bean sprouts in a hot pot, then add shredded ginger or some vinegar to season. The former neutralizes the cold, while the latter prevents the loss of vitamins.
People have always been interested in sprouting mung beans. Here's how to make bean sprouts:
Method for sprouting mung beans: Soak mung beans for 12-24 hours first; Spread a damp cloth at the bottom of the basket, sprinkle green beans, and cover it with a layer of cloth to keep it dark; Watering in the morning and evening every day to keep it moist until a small amount of water seeps out from the bottom; In less than 5 days, you will be able to harvest crispy and tender bean sprouts.
If you have followed the above methods but still fail to sprout successfully, be careful if you have made the following mistakes:
Beans are not good: You need beans that are full and have no insect holes. Beans that are too old may not sprout.
Not fully soaked: The beans need to be soaked overnight in advance until the outer skin cracks and small white spots appear; If using hot water, soak for 4-6 hours.
Change water and rinse, not enough times: When sprouting beans, use a container that can filter water and maintain ventilation; Rinse every 4-6 hours to keep it fresh.
Not avoiding light: The bean sprouts that are not avoiding light turn red and have a bitter taste.
2. Pea sprouts
Peas are delicious, and pea sprouts are even more tender and delicious.
Specifically, pea sprouts contain abundant potassium, making them suitable for consumption by patients with hypertension; Rich in dietary fiber, it can promote large intestine peristalsis, relieve constipation, and prevent constipation.
Therefore, friends who suffer from constipation may want to eat more pea sprouts, which can not only relieve constipation but also supplement vitamins.
Cooking suggestion: Pea sprouts should be boiled in soup to retain nutrients and maintain a clear aroma.
Of course, not all buds are suitable for consumption. Let me briefly explain to you——
What kind of sprouts are suitable for eating? Be sure to watch before eating!
According to the nutritional level and edible nature of sprouted food, it can be divided into three types:
1. Toxic
After sprouting, harmful toxins will be produced that are not edible for the human body.
For example, in sprouted or green potatoes (potatoes), the content of solanine is particularly high. It has strong corrosive effects on the gastrointestinal tract, as well as central paralysis and hemolysis. After ingesting in large quantities, people may seriously endanger their lives.
2. Harmless
After germination, it does not produce toxic substances and can be consumed, but due to the significant consumption of nutrients during the germination process, its nutrition and taste will be greatly reduced. After onions, garlic seeds, and ginger sprout, the meat will become empty and dry.
For example, after harvesting garlic, the dormancy period is generally 2-3 months. After the dormancy period, at suitable temperatures, garlic will quickly sprout and grow leaves, consuming nutrients in the stems, causing the bulbs to shrink, wither, and even rot, greatly reducing their edible value.
3. Beneficial
Not only does it not produce toxins before and after germination, but nutrients can also be transformed into other beneficial components at various stages.
For example, the mung bean sprouts mentioned above are sprouted and grown from mung beans. Although nutrients such as protein have decreased, beneficial antioxidant and anti-aging nutrients such as vitamin C and vitamin E have greatly increased.
In short, before eating sprouts, it is best for everyone to have a brief understanding of whether they are toxic and beneficial.