How to germinate mash

Asian cuisine pleases and surprises with its exoticism and versatility. This uncomplicated product is popular in Chinese, Japanese, Korean and other Asian cuisines. And the scope of its use is limited only by the imagination of the cook.

In order to get masha sprouts at home, in addition to the main ingredients – water and masha beans - you will need a flat plate, gauze and a warm place.

First you will need to prepare your beans for germination: to do this, rinse them thoroughly and soak them in water at room temperature for several hours. As soon as the beans swell and crack their green skin, the mash is ready for the germination process.

Cover a flat plate with gauze soaked in water, on which spread the beans in one layer. Cover the beans with a second piece of gauze and sprinkle water on top again.

That's it! The main stage of germination work has been completed. Now you just need to make sure that the gauze always stays wet.

After 24 hours, your beans will begin to actively germinate, and after reaching 3-5 cm, they will already be ready for use in food.

Before cooking dishes from munga sprouts, rinse them in cold water and allow excess moisture to drain. If necessary, you can store them in the refrigerator in a tightly closed container, but no more than 3 days. So do not germinate a large number of beans at a time - just a handful will be enough for you to get an edible green meadow :)

You can cook a huge number of dishes with sprouts and they will all be very useful! I always use this ingredient during fasting days, and often during everyday cooking.

Bon appetit!