How to make bean sprouts at home, how to make bean sprouts

The first is to choose beans, there are many kinds of soybeans on the market, to choose this kind of small soybeans with high germination rate, but also new soybeans of the year, otherwise the number of sprouts will be greatly discounted.

Spread the soybeans evenly all over the seedling tray, and carefully select the first step of beans, to pick out the ones with insect eyes, black, and not full particles.

2.Soak the beans: Put the beans in a clean and oil-free container, add water to about 8 10 cm above the soybeans, soak them overnight, about 8 hours, and you will see the beans grow.

Pour the soaked beans in, pour warm water over the top, and flow out from the bottom. (Soak all the beans in water).

Wrap in a light-tight cloth, bottle, and water an average of 2 times a day.

4.Rinse: In summer, the beans have grown a lot after soaking for about 10 hours, so rinse them with running water immediately and discard the beans.

After 4 days, the sprouts were growing. It is a sprout that is born at room temperature, and if the temperature is high, the sprouts will grow faster.

Daily management: 1. Temperature: Soybean will affect germination when the temperature exceeds 30 degrees, and it will not spoil only at a suitable temperature, and the suitable temperature for germination is about 28 degrees.

2. Watering: Watering is the most important link, it should be kept moist at any time, but the water should not be too much, and the bottom of the dish should not be left with water, otherwise the roots may rot.

3. Light: Soybeans must be protected from light to raise seedlings, and after spraying water, the seedling tray should be covered with a thick layer of moist gauze.

4. Germination: soybean sprouts should be watered thoroughly, and the cotton cloth should continue to be sprayed and moistened and covered on it, and the thin shoots can generally be sent out by the next night.

Precautions: 1. When the bean sprouts grow to 15 mm long, the watering should be thorough without leaving dead corners to prevent red roots and rotten roots.

2. Master the water temperature, water regularly, and use water without being hot or cold to prevent the buds from turning reddish-brown.

3. The watering water temperature should not be too high, and the water head should not be too short, otherwise the bean sprouts will only grow roots and not stems.

4. When the bud is 50 mm long, the water temperature should be increased to increase the heat to prevent the bud root from blackening.

5. When the bean sprouts are about to be good, the water temperature of the last three waterings should be lowered, and the sprouts should be taken out in time after germination to prevent the bean sprouts from rotting in the middle.

There are many ways to eat, but you must eat some healthy food, and if you want to be healthy, you need to do it yourself, and the casserole raw mung bean sprouts introduced below are very suitable for cooking.

Soak in an appropriate amount of water for 12 hours.

The casserole is washed and oil-free. Grab four handfuls of mung beans, wash them and put them in a casserole.

Rinse in the morning, noon and evening, and after each flush, force the water in the casserole to dry. At the very least, make sure to water in the morning and evening, water a little more, and flush out the exhaust gas from the bean breath. Day 3.

The mung beans swell in size and force the water dry.

5.Day 4.

6.Day 5.

7.Day 6.

8.Day 7.

9.Day 8. You can start eating.

10.Day 9.

11.Day 11.

12.Close-up.

13.Harvest.

14.Wash it and remove the seed coat and germ petals.

15.Put it in a plastic bag and refrigerate it for about a week.

I believe that after reading the introduction of the method of raw mung bean sprouts in the casserole, you will find that this dish is actually not difficult to make. Of course, it will be difficult for you to make it for the first time, but if you try it a few times, you will definitely make the most delicious one.

I like to look at it hands-on.

Soak the mung beans for 24 hours in advance, prepare a steaming rack, spread a towel, then spread the soaked mung beans, cover with a towel, water about twice a day, insist on about five or six days The bean sprouts are ready, the specific method is as follows:

1. Prepare half a bowl of mung beans and soak them in warm water overnight.

2. After overnight soaking, the volume of mung beans will become significantly larger, and some mung beans have slightly exposed small white spots, which means that mung beans have absorbed enough water and slowly began to sprout.

3. Pour the soaked mung beans into the leaky basket, put a basin under the leaky basket, and rinse it under the faucet in the morning and evening to prevent the mung beans from smelling.

4. Then put it in a pot, cover it with a damp cloth, the cloth should wrap all the mung beans and put them in a dark place to make them sprout slowly.

5. The work to be done is to flush the water once in the morning and evening, and when flushing, do not take off the wet cloth on it to avoid seeing the light.

Germination conditions

1. Suitable temperature: mung bean germination process should have a suitable temperature range, preferably between 20-30 degrees Celsius, and can be appropriately higher in winter, which can be increased to 27-30 degrees Celsius.

Because if the temperature is too low, the growth cycle of mung bean sprouts will become slower and the yield of mung bean sprouts will also decrease; On the contrary, if the temperature is too high, it will cause the sprouts to grow too fast, and the hypocotyl will be slender, which will reduce the quality.

2. Sufficient water source: In the growth process of mung bean sprouts, the water demand is large, and there are certain requirements for water temperature, so the cultivation room of mung bean sprouts is best built according to the water source.

3. Clean air: If the exhaust gas in the growth process cannot be discharged in time, the growth of bean sprouts will be sluggish, and it is easy to appear dead vegetables, spots and other bad vegetables. Therefore, it is necessary to ventilate regularly and discharge the waste gas produced by the metabolism of bean sprouts in time, which is an important factor to ensure the healthy growth of mung bean sprouts.