How to make bean sprouts at homeHow to make bean sprouts at home

How to grow sprouts at home on your own? How to make cold bean sprouts?

1. The raw materials that need to be prepared for bean sprouts are a handful of bean sprouts, and the tools are relatively simple and easy to find.

2. After preparing the tools, you can clean the mung beans first, and then put them in pure water, soak them for 5 or 6 hours, or soak them directly overnight, get up and take them out.

3. Cover the gauze on the draining basket, spread the mung beans on the gauze, a uniform layer is enough, wrap the mung beans with the remaining gauze part, wet the mung beans with water, and then take a ** to change the infiltration to buckle the gauze.

4. Put the black plastic bag under the drain basket, wrap it, and put it by the window.

5. After the next day, water 3 times in the morning and evening, and drain it in the draining basket after each watering, and do not have excess water. Basically, on the 5th day or so, we can see the same sprouts that we bought at the supermarket.

1. Find a flower pot at home, wash it, dry it, and set it aside. In addition, choose soybeans or mung beans with plump and neat grains and soak them in clean water.

2. When there are no more wrinkles on the surface of the beans, take them out and put them in a flower pot, and cover them with several layers of wet gauze on top of the beans.

3. During the period of sprouts, be sure to water the beans more. In summer, it is generally necessary to drench it several times, about eight times in the jujube hall, because the water is easy to evaporate in summer. In winter, you can drench it five or six times, and the stool will be hidden.

4. When the bean sprouts have emerged, you can press a brick on the gauze to increase a little pressure, so that the bean sprouts will be thicker. After about five or six days, the sprouts are ready to eat.

5. When bean sprouts are born, sometimes there will be rotting. In order to avoid this phenomenon, you can wash it with water once after sending it out, and this kind of thing will not happen.

6. Bean sprouts are nutritious and rich in protein. In order to increase the vitamin C content in the sprouts, we can also take the sprouts out to bask in the sun after the sprouts are released.

<>1. Soak the soybeans in warm water overnight. Soak until it swells up, and there is a slight bulge, Zhao Xun washes it, drains the water, and puts it in a bowl. Cover with a clean gauze or towel.

Change the water for soybeans once a day, and drain the water each time. Wait a few days for the sprouts to sprout.

2. Prepare a container and put the beans in water to germinate. Soaking time 24 hours. Spread the beans flat in a sieve.

The beans are covered with a thin towel and pressed and ground with a heavy object (red bricks, etc.). Keep the sieve out of light and take it out to flush twice a day. At a temperature of 25-30 degrees Celsius, the sprouts can be developed on the fifth day.

3. Prepare mung beans and soak them in water. Prepare a piece of gauze, soak the gauze in advance, spread the beans on top of the gauze, wrap it, and water the gauze. For 3-4 days, water once a day, in the morning and evening, and after three days, the sprouts will be ready.

1. Step 1:

First take the soybeans or mung beans and wash them with an appropriate amount, soak them in a container, soak them in warm water below 40 degrees, the water can cover the beans, and soak them for more than 10 hours, and you will find that the beans have been soaked.

2. Step 2:

Find a more breathable basket or basin at home, be sure to breathe, put the soaked soybeans or mung beans in a breathable basin, note, the basin also needs to have ventilation holes, if not, just prick a few small holes yourself), spread the beans flat, rinse them three or five times with cold water, and then find a clean and breathable cloth to cover it and put it in a cool place, wait for four or five days, the bean sprouts will grow out (remember not to bask in the sun), if you want the bean sprouts to grow a little longer, you can put it for one more day.

The main ingredient is rejuvenated mung beans.

1 100g rice dill.

Scouring pads. 1 excipient.

1 watering can.

Appropriate amount of water. Step 1The mung beans are washed down with boiling water at 80 degrees (this is called blanching) and soaked overnight, and drained when they are rising.

2.The water basin is filled with half a basin of water, 3The surface of the mung bean is covered with a damp cloth (no oil), preferably on the edges.

4.The next thing is to sprinkle water on the damp cloth 3-4 times a day, the beans must not see the light, and the damp cloth should not be opened because of curiosity (after the mung bean sprouts see the light, they will become red, which directly affects the taste of the bean sprouts).

When the mung beans are young, they begin to grow buds and send out roots, and they grow until they touch the water in the basin, and the water in the basin needs to be replaced once a day

6.If the weather is around 25-6 degrees, then it will be ready in about 5 days.

7.Take the bean sprouts out of the pot, and as soon as the water is flushed, the bean shells will fall off, which is very easy to take care of.

8.The sprouts have roots, and they need to be plucked when they are eaten, so that they are delicious.

How to grow sprouts at home on your own? How to make cold bean sprouts?

First, prepare mung beans first, usually, I use organic mung beans, because it is healthier to eat, there are no organic mung beans at home, you can also use other mung beans instead, of course, soybeans are also available, but it will take a little longer. Soak the mung beans in water first, some people will soak the beans in water at 50 to 60 degrees Celsius, but it doesn't matter if you are at home, but the beans that have been soaked in hot water are particularly easy to turn red, so you must pay attention to avoid light.

The skin of the mung beans has cracked after soaking, so now we are starting to sprout bean sprouts, which everyone has in ordinary steamers, right? Prepare a piece of gauze and soak it in advance, so that it is easier to absorb water for a while. Spread the beans flat on top of the gauze and wrap it around or take another piece of cloth, but be careful not to cover it too thickly, as it will be breathable, and then pour water on top of the gauze.

For the next 3 to 4 days, water it once a day in the morning and evening like this, remember, the water does not need to be poured too much, and let the pot be careful not to let the water in the pot cover the beans, cover the lid, if the lid is glass translucent, then cover it with another cloth.

On the second day, the third day, and the fourth day, the sprouts have been completely developed, and if the sprouts are allowed to see the light during the sprouts, the sprouts will turn red, and the color of the sprouts will be more beautiful. When sending bean sprouts, you only need to remember three key points - moisturizing, breathable and light-proof, breathable means that the belly of the bean sprouts should not be blistered, and the container should not be too airtight, if you want this effect of brushing up, use a flat-bottomed container, after the sprouts rise, put a heavy object on it, so that the operation will be slightly thicker.

I used organic mung beans above, the beans themselves are relatively small, you can also use ordinary mung beans, so the sprouts will be thicker. We cut a little leek, make a side dish, pour oil in a hot pan, put in the bean sprouts and stir-fry a few times after it is hot, the leeks continue to stir-fry, turn off the heat when the bean sprouts are just broken, add some oyster sauce, there is salt in the oyster sauce, and no more salt is put in it. Stir-fry evenly out of the pot, bean sprouts, leeks and oyster sauce are three, but the taste is very delicious, oyster sauce is an umami seasoning, many people use oyster sauce to mix dumpling filling, or when cooking vegetables to increase its umami, in fact, you use it for relatively light vegetarian dishes, which can better reflect its deliciousness and umami.

Wash the beans first and pick out the empty shells and bad beans inside. Put the processed beans into a clean basin, add an appropriate amount of water, and soak for an overnight time. Prepare a clean basin, clean it, soak two pieces of clean cotton cloth of appropriate size in water, wash it and wring it out, spread it on the bottom of the basin, pour it into the soaked beans and cover it with another piece of cotton cloth, put it in a dark place, after five or six hours, rinse it with water, so that you can eat your own bean sprouts in five or six days.

Buy a bean sprout machine, it's very convenient, it's not expensive, and the quality of raw bean sprouts is good! In the past, I also used to make my own bean sprouts, first picking the soybeans clean, then soaking them in warm water overnight, and the next day the purified water was packed in an airtight oil-free and clean ceramic tile basin, covered with several layers of wet gauze, and then covered with a cover nailed from a breathable sorghum stalk, put on a quilt, and put it in a warm place. Rinse twice a day with warm water in the morning and evening, and the sprouts will be ready to eat in a few days!

Boil the water and pour it on the washed mung beans, stir it with chopsticks until it cools, let it sit for two days, send out small sprouts, and then filter the water and cover it with gauze on the beans, three times a day the warm water head grows large sprouts and press them on a flat plate, put the weight, generally I use an oil bucket [snickering] In short, I will give birth to mung bean sprouts