How to make spontaneous bean sprouts, how to make spontaneous mung bean sprouts?

Method 1: Spontaneous mung bean sprouts.

Material. 2 mung beans A stainless steel basin with a hole, a larger pot, and a pot that is one size smaller than the pot with a hole.

Method. 1 Wash the mung beans, put them in a clean basin without oil, cover with a lid, and let the beans swell in the dark until the bean skin swells, about one night.

2 Put the swollen beans into a stainless steel basin with holes, then cover a large basin and carry the basin to the sink so that the bottom can be ventilated.

3 Wait until the beans have sprouted 3 cm, then put a smaller pot with some water and press it onto the sprouts. In this way, the sprouts are stressed and will grow thicker.

4 Give the bean sprouts a day, do a "shower", then cover it, press a basin of water, cover it with a larger basin, so that for 4 consecutive days, the sprouts can be eaten, and on the third day, remove the basin above, and on the fourth day, the sprouts will run around.

5 When eating the sprouts, remove the roots and the beans on them

Tips. The whole process of mung bean sprouts should be protected from light, otherwise the bean sprouts will be red, but they can still be eaten, but the taste is not so delicious. If the beans are not new and are old, they will also turn red, but don't worry, this is normal.

There must be no stagnant water in the basin, otherwise the sprouts will rot, just give it a shower once a day.

People have no heavy pressure and fluttering, on the bean sprouts, press things, the bean sprouts will be thick, don't worry about the bean sprouts will not grow, but the bottom will be a little bent.

Of course, the mung bean sprouts that you send yourself have roots, so when you eat them, it takes some time to remove the roots, but the sprouts you send yourself are more comfortable to eat.

Method 2: Homemade safe bean sprouts.

Material. Organic mung beans 30 grams"Method.

1: After the mung beans are cleaned, soak them in water overnight until the bean skin cracks and small cracks, and spread them on the filter screen (if you are afraid that the beans are too small and leak out of the hole, you can put a kitchen paper towel under the pad, I have done it without pads. )

2: Cover with a piece of gauze (to prevent the neatly lined beans from being washed aside), just pick up the strainer and let water pour water on each place.

3: Put a bag of water on top and press it, and the bean sprouts will grow stronger after pressure (not too light and not too heavy) The water in the plastic bag is about centimeters high. )

4: Flush three times a day, put it in a cool, ventilated, no light place, and do not need to cover anything on the plastic bag. (Wet gauze has a peculiar smell after a long time, and it can be covered with tin foil when it grows.) )

5: Remove the tin foil and flush it every time, and then cover the tin foil and plastic bag water back after rinsing.

6: It can be harvested in about four days, which is beyond imagination o The first picture is more than 1 day, it grows longer, the buds and leaves also grow, if you want green, you can bask in the sun for photosynthesis.

7: Add dried tofu, cucumber and carrot and stir-fry three shreds, white pepper and white vinegar to taste, sour and spicy, refreshing and rice, in summer can be changed to cold dressing, and use chili pepper and lemon juice to enhance the flavor

Clean a bowl of mung beans and pour it into a pot. There should be no impurities on the surface, otherwise it will be easy to deteriorate during the raw process.

Then pour in boiling water (the amount of boiling water is just over the mung beans, you don't need too much) and then add cold water into it in stages, control the moisture in the pot at about 37 degrees, stir evenly and soak it with a lid overnight.

The next morning, when you open the lid, you will see that some mung beans have begun to sprout, change the water and wash it a few more times, then pour out the water, and continue to cover the lid for fermentation.

In the afternoon, open the lid again and continue to wash with water, rinse and catch the lid to continue fermentation.

On the morning of the third day, open the lid and continue to wash it with water, then cover the lid and ferment the silver old lead, continue to open the lid in the afternoon and rinse it clean and change the water, at this time the mung bean sprouts have grown, and then spread a layer of gauze on it, and cover something on the gauze to continue fermentation.

On the morning of the fourth day, when the things were taken out, the mung bean sprouts were ready, and it only took a small bowl of mung beans to produce a large pot of mung bean sprouts.

How to make spontaneous mung bean sprouts? If the spontaneous mung bean sprouts must be scalded with hot water, and then the mung bean sprouts are soaked and changed, and the water is changed with warm water every day, and then placed in a pot, it will slowly sprout.

When we spontaneously sprout mung bean sprouts, we first go to some mung beans, soak them in water for a few hours, then drain them, put them in a leaky container, cover them with straw retreats, and water them regularly every day.

First prepare the mung beans of the year, and then scald them with boiling water, put them in the basin and cover them with a layer of gauze, and the container residue finger must not be there, otherwise it will be easy to rot, so that the water is taught 4 or 5 times a day, and the mung beans will sprout in about a week to be able to eat.

How to make spontaneous mung bean sprouts? To first scald the mung beans with boiling water. After that, it should be placed at a suitable temperature in the hall. Cover with gauze. Insist on stealing with water every day. Clean spine and no oil. After a few days, mung bean sprouts slowly grew.

Make mung bean sprouts by yourself, first of all, soak the mung beans for a day and a night, and then use a reversible sieve to pack them up, cover them with a layer of opaque cloth, water them every day, and water them once a day, and then cover the cloth again, do not stain oil and salt, and water them every day.

The mung beans are changed to soak the orange one night in advance, soak until the small teeth are slightly exposed, put the water empty and dry into a manuscript remainder, cover it with a round and clean rag, put it in a dark place, wash it with water several times a day, keep the mung beans moist but not soaked in water, and it will grow into mung bean sprouts on the second day, and it can be eaten when it grows to a suitable height.

Be sure to choose fresh mung beans of the year, and the indoor temperature should reach about 25 degrees, so as to have a high germination rate.

First, soak the mung bean in hot water, then spread a damp cloth, wait for it to sprout, and then water it twice a day.

How to make spontaneous mung bean sprouts? That is their own home-born mung bean sprouts, that is, the mung beans are soaked in clean water and returned to the source of the cherry blossoms overnight, and the next day the soaked mung beans are put into a frame with a net, covered with a layer of gauze, and the water is changed regularly every day, so that the drain bush will grow cracked branches and mung beans.

Prepare 1 bowl of mung beans, pour them into a basin to stare at Xuzhou, first stir them with hot water, then gradually pour in cold water, warm the water, and then soak the mung beans for 8 hours. Put the mung beans into a vegetable washing basin and cover it with a damp cotton cloth, and if the indoor temperature is too low, cover it with a thicker piece of clothing. Then water twice per day.

It can be eaten after seven days.

When making mung bean sprouts, you should first place the mung beans evenly in the basket, and be careful not to overlap the mung beans. Then use a clean water cover to soak in the field cavity for about 20 hours, then find a clean damp cloth, cover it on top of the mung bean, and then use a heavy spine to press it well, and put it in a dark place on the opposite object, so as not to see the sun. Finally, it should be sprayed with water once a day, and it will be ready to eat in less than a week.

Steps: Stare at the plastic bottle with polyester, and hinge off the conical part with scissors to leave the bottle body;

Use an awl to punch holes under the hands of the bottle field, as much as possible, in order to prevent water storage and rotten root of bean sprouts;

Grab a handful of mung beans and soak the beans in water overnight;

Prepare 70 grams of new mung beans for the year.

Pick up the miscellaneous silver and shriveled mung beans with rotten notches in the mold and pants by hand, leaving the full and scarred mung beans for later use.

Rinse the selected mung beans with water.

Put the soaked soybeans into a container, then cover with a layer of blackout cloth, you can pour some water on the cloth, let the bean sprouts absorb enough water, and then put them in a darker environment to let them sprout naturally.

In daily life, everyone likes to eat some light vegetables, bean sprouts contain high permeability, eat fresh and crisp, and cheap, a dollar of bean sprouts can be fried out, very affordable. If you like to eat bean sprouts, you don't need to buy them, you can make them yourself at home. Ensure that it is pure natural and additive-free, it is healthier to eat, and secondly, the sprouts are very fast, and the operation is very simple, you can use mung beans and water to make a good hair, and you can eat it in 3 days, which is more cost-effective than buying bean sprouts, and the process is also very interesting.

Vegetable characteristics

Bean sprouts (English name sprouted beans) are a nutritious vegetable that sprouts and grows into legumes after soaking in water, the most common ones are mung bean sprouts, soybean sprouts and pea sprouts. Although the protein and carbohydrate content of bean sprouts has decreased compared with beans, the content of soluble amino acids, vitamins and dietary fiber has been greatly improved, such as soybeans do not contain VC, and sprouted sprouts can produce a large amount of VC, and the biological potency and utilization rate are greatly improved.

Bean sprouts are formed after the bean germination type is not formed, so bean sprouts are also called "live vegetables", and the nutritional value and nutrient utilization rate have also been greatly increased, the most typical is that dry beans basically do not contain vitamin C, but the vitamin C content of bean sprouts is very rich.

1. Bean selection: the first is to choose soybeans, there are many kinds of soybeans on the market, to choose small soybeans with high germination rate such as Lu and Jian, or the original new soybeans, otherwise the total number of germination will be greatly discounted.

The soybeans are evenly covered with seedling trays, and the first step of careful selection of beans is to select insects, gray-black, and non-rounded particles.

2. Soak beans: Put soybeans into a clean and oil-free utensil, add water to 8 10 cm above the soybeans, soak them overnight, up and down for 8 hours, and you will see the soybeans rise early and coincidentally.

Pour in the soaked soybeans, pour warm water from the top, and flow out from the bottom. (The water needs to be drenched with all the soybeans).

Wrap it in an impermeable cloth or glass bottle, and water it twice a day on average.

4. Cleaning the shed

In summer, soybeans are generally soaked for 10 hours, and the soybeans have already grown up and gone, so they are immediately cleaned with liquid water and discarded with mixed beans.

After 4 days, the sprouts are ready. It is a bean sprout that is raw at room temperature, and if the temperature is high, the bean sprouts will look fast.

5. Daily management:

1) Temperature: Soybean germination is affected when the temperature exceeds 30 degrees, and it is not easy to spoil only at a suitable temperature, and the suitable temperature for germination is around 28 degrees.

2) Watering: Watering is a more critical stage, to maintain moisture anytime and anywhere, but not too much water, the bottom of the dish and bowl can not retain water, otherwise it may rot roots.

3) Light source: soybeans must be shaded and pre-seedling, when spraying water, the seedling tray should be covered with a very thick and moist sand cloth.

4) Sprouting: mung bean sprouts should be watered thoroughly, and the cotton cloth should be sprayed again after the wet cover plate is on it, and the fine and tender leaves can be passed out by the next night.

The growth process of bean sprouts is very short, generally it only takes five days for the beans to grow into sprouts. Just dip the bean sprouts into a basin filled with water, wait for the beans to absorb water and expand and break the skin, slowly, each small bean will gradually grow into bean sprouts, and wait until the bean sprouts grow more than 10 cm, and the bean sprouts will be ready.

Diary of observation of the growth process of bean sprouts.

Mung bean seed growth process:

On the first day, dip the baby mung beans into the basin with a water volume that completely submerges the mung beans.

The next day, the small mung beans will absorb water and swell, gradually becoming full and expanding one by one.

On the third day, a few small mung beans began to break their skins, and many small bean sprouts came out unevenly.

On the fourth day, the small mung bean grows about a centimeter of bean sprouts, the sprout petals are tender yellow, the bean shells hang on the edge of the sprout petals, and the bud roots are deep and shallow in the water.

On the fifth day, the sprouts grow to more than 10 centimeters, and the mung sprouts are considered to be ready.

How to grow mung bean sprouts with soil.

1. Prepare a plastic box with a small width, fill the plastic box with fine sand, and then sprinkle the mung beans evenly.

2. After sprinkling, take some sand and cover it with it, everywhere.

3. Sprinkle the water evenly, and then water it once a day, and it will germinate in about two or three days.

4. Continue to observe and water after germination, and it will take about 15-20 days for the bean sprouts to mature.

The fastest way to sprout mung bean sprouts.

1. Nail a (or find one) wooden box of the right size by yourself. (Roughly equivalent to about 15 times the volume of mung beans to be sent).

2. Choose mung beans with better quality. Soak the mung beans in warm water until the mung beans sprout tiny sprouts. Then remove the bad, rotten beans.

3. Spread a towel on the bottom of the wooden box. Pour the mung beans into a wooden box and lay them flat. Cover the mung beans with another towel. Press another board of wood on top of the towel and a heavy object on top (Eli sprouts grow thick).

4. Water about twice a day. When watering, let the water gradually penetrate to take away the heat generated during the growth of mung beans.

5. It takes about 4 days in summer and about 7 days in winter for mung bean sprouts to sprout.

6. Do not use chemicals or chemical fertilizers. Although the mung bean sprouts produced in this way are not as fat as those sold in the market, they are definitely green food.