In the sweltering summer heat, everyone loses their appetite. This is because in high temperatures, the body dissipates heat primarily through the skin, reducing blood flow to internal organs (such as the gastrointestinal tract) and weakening digestion. Furthermore, the temperature difference between body temperature and the ambient temperature is smaller in summer, so the body doesn't need to expend as much energy to maintain its temperature. Consequently, the metabolic rate decreases, reducing hunger. Furthermore, high temperatures inhibit the secretion of digestive enzymes (such as pepsin and salivary amylase), causing food to accumulate in the stomach, leading to a persistent feeling of fullness and a lack of appetite. However, cold foods can trigger a craving, as they improve these conditions. So, today, I recommend a delicious cold dish: mung bean sprout salad.

This dish not only stimulates appetite but is also beneficial for those seeking fitness and weight loss. Let's take a look at the ingredients in bean sprouts to understand their benefits.


Mung bean sprouts contain chlorophyll and antioxidants, which help eliminate heat and toxins from the body. Mung bean sprouts are extremely low in calories, with only 31 kcal per 100g. However, they contain over 90% water, a high water content that helps replenish the body in the summer. Mung bean sprouts are also rich in dietary fiber, with 1.8g per 100g, which helps boost satiety and makes them an excellent food for those trying to lose weight or maintain fitness.


The dietary fiber in mung bean sprouts stimulates intestinal peristalsis, and the plant-based pectin they contain softens stool, directly relieving constipation. Mung bean sprouts also contain vitamin C, B vitamins, aspartic acid, stigmasterols, and polyphenols. These ingredients help the body repair cells, reduce cholesterol absorption in the intestines, accelerate alcohol metabolism, and enhance antiviral immunity. Therefore, mung bean sprouts are a great choice for regular consumption.


Now that we've introduced the ingredients, let's take a look at how to prepare this cold mung bean sprout salad.


Ingredients (serves 1-2):

200g mung bean sprouts. Carrot: 1/4, not too much, just for color.

Coriander: 2 stalks, you can leave it out if you don't like it.

Minced garlic: 2 cloves,

Chili pepper: 1 (optional, you can leave it out if you don't like chili peppers).

Soy sauce: 1 tablespoon (5ml).

Vinegar: 1 tablespoon (5ml).

Sugar: 2g.

Sesame oil: 3 drops.


Ingredients:

(1) Mung bean sprouts: Remove the roots (if you don't like it), wash and drain.

(2) Carrots: Cut into thin strips (or use a grater).

(3) Cilantro: Cut into small sections, mince the garlic, and cut the chili pepper into rings.


Blanching:

(1) Bring water to a boil in a pot, add a few drops of oil and 1 teaspoon of salt (to make the bean sprouts brighter and greener).

(2) Blanch the shredded carrots for 10 seconds, then blanch the mung bean sprouts for 15 seconds (blanching for too long will soften them).

(3) Remove from heat and immediately rinse with cold/ice water (to lock in the crispness), squeeze out the water and set aside.


Make the salad dressing:

In a small bowl, combine:

Minced garlic + chili (optional) + light soy sauce + balsamic vinegar + sugar + sesame oil, and mix well.

Mix well and serve:

Put the bean sprouts, shredded carrots, and cilantro in a large bowl, pour the salad dressing over them, and mix well.


A delicious salad of mung bean sprouts is ready. If you need it, make it now.

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