Have you ever wonder how will your sprouts taste before growing them?
Here is a quick guide to the taste of 6 commonly grown spouts:
Adzuki bean sprouts: The beans themselves are very sweet. When they sprout, they form fine, grass-like sprouts that have a nutty taste.
Alfalfa sprouts: One of our favourite. They have a mild nutty flavor and crunchy texture and are excellent for wraps, salads and sandwiches.
Broccoli sprouts: These delicate green sprouts with tiny white stems are crispy and have a mild cabbage flavor with a slightly peppery hint, suitable for use in sushis, pizzas and wraps.
Radish sprouts: These sprouts taste like a full grown radish with a smoother and a more delicate texture. They have silky stems, leafy tops, and a peppery-hot taste. They taste wonderful when served with feta cheese, salads and strawberries.
Mung bean sprouts: They are very commonly seen in Asian dishes, with a crunchy texture and a slightly bland flavor. Unlike many delicate sprouts, they hold up well in stir-fries.
Soybean sprouts: They have a stronger flavored than mung bean sprouts and are also good for stir-fries
在種植菜芽之前有沒有想過他們是什麼味道呢？
以下是6種常見菜芽的味道簡介：
紅豆芽：紅豆本身十分香甜。當它們發芽時，會形成細小的草狀根莖，帶有堅果味。
苜蓿芽：苜蓿芽是我們最喜歡的菜芽之一。它們具有溫和的堅果味和爽脆的質地，非常適合加入捲餅，沙拉和三明治。
西蘭花苗：這些帶有細小白色根莖的綠色菜芽具有溫和的椰菜味並且略帶辛辣，適合用於壽司，薄餅和捲餅。
蘿蔔嬰：蘿蔔嬰的味道像成菜蘿蔔一樣爽脆辛辣，但口感更為細膩。當與菲達芝士，沙拉和草莓一起食用時，它們的味道就更好了。
綠豆芽：它們在亞洲菜餚中是很常見的，質地爽脆而略帶青草味。與許多細緻的菜芽不同，它們在炒菜中保持良好的質感與味道，所以很適合快炒。
大豆芽：它們的味道類似綠豆芽，但比綠豆芽更為濃郁，也很適合炒菜。
My personal favourite is Alfalfa!