How to grow non toxic, harmless rootless bean sprouts?

Preparation: 40-50 grams of mung beans, soak in water for one day. I soaked it in the morning, and I could put it in the box in the evening and prepare it for distribution.

Take a box that can filter water, put the mung beans on a strainer, and add water underneath. The vegetable box I use is particularly useful.

3.Pocket a thick cloth or towel on top of the box to shade out the light. Because mung bean sprouts will photosynthesize with light when they see light, and they will become bean sprouts.

The first time I did it, it wasn't shading enough, and it ended up being an ornamental plant, which you can use if you want to make an ornamental plant. You can put something heavy on the towel, but you don't need it until a day or two after it's been handed out, because then the sprouts will grow up. The purpose of pressing things is to make the sprouts grow thicker.

But it doesn't seem like enough for me to press a thick magazine. ）

4.Make sure to water at least twice a day. Anyway, it depends on the water level, which is basically level with the filter. Be sure to make sure it is moist so that the sprouts will be tender. You can't have too much water, especially freshly sprouted mung beans, which are easy to rot when soaked in water.

5.It takes 3 days, and if it takes a long time, you may get old.

Temperature: Normal temperature.

It's very simple, the procedure is the same as making bean sprouts, just add rootless agent, if you don't add it, how to produce it will have roots, note that rootless agent is harmful to the human body.

Rootless sprouts are non-toxic, and the country can produce them regardless of it.

In the production of bean sprouts, in addition to the long sprouts, but also long roots, because the roots are longer, it is inconvenient to eat, if the roots are picked before eating, it is more troublesome. The so-called rootless sprouts are not actually rootless, but only rootless, only bald radicles. Compared with ordinary bean sprouts, there are 5 main characteristics:

The appearance of rootless bean sprouts has no roots, the thickness of the hypocotyl is consistent, the color is white, and the chewing is not fibrous and the cherry blossom dimension is sensitive, and the feeling of laughter is fat and tender, refreshing. The cotyledons of rootless bean sprouts account for 60%, the hypocotyl and germ account for 40%, and the fibrous roots of ordinary bean spring sprouts account for more than 10%, so the edible rate of rootless bean sprouts is more than 10% higher than that of ordinary bean sprouts. Rootless bean sprouts are of good quality, fat, tender, thick, refreshing, easy to eat, and high in nutrients, such as vitamin C, amino acids, sugar, etc.

Rootless bean sprouts not only have no roots, the hypocotyl is white, and the watercress has no red spots, which meets the requirements of canning export, so it can be used as a raw material for the production of canned food; In addition, it can also be dehydrated to make dry products and exported to Japan; There is a bean sprout with long roots, the color is not white, and the watercress is reddish, which is not suitable for making canned food. Rootless sprouts are easy to eat and can save a lot of time for root picking.

1. Soak beans

1) Pour the selected beans into a container with water and stir constantly to clean up the floating debris, then soak and cover the container mouth so that the beans absorb enough water.

2) Then pour the beans into the sterilized container, put the beans flat, it should be noted that the leakage hole of the container needs to be plugged with a bamboo grate (sterilized), so that it can drip smoothly, but it is advisable not to leak the beans.

2. Drenching water

1) Use a watering can to pour water, the water temperature should be at 22, the amount of water should be sufficient, and let the water in the container flow out of the leaky hole while drenching.

2) The number and quantity of watering need to be determined according to the season, in summer it is generally 4 hours to shower once, once to shower twice, and in spring and autumn seasons to 4-5 hours to shower once, in winter it is necessary to keep the room temperature at 22-25, every 6 hours to shower once a time.

3. Liquid medicine treatment

1) It generally takes 3 days from soaking to growing bean sprouts, and the first soaking with NE-109 plant growth regulator soybean sprouts No. 1 powder generally takes 1 minute.

2) When the soybean sprouts grow to 5cm, that is, on the 4th to 5th day of soaking, soak the bean sprouts with NE-109 soybean sprouts No. 2 powder for 2 minutes, and use the method of drenching water to treat the bean sprouts.

3) It should be noted that when configuring NE-109 plant growth regulator, we must pay attention to the concentration of the liquid to avoid low or too high concentration, which will affect the growth of bean sprouts, and generally 65-75kg of water can be added to each pack.

Fourth, wash the bean sprouts

2-3 days after treatment with NE-109 solution, the bean sprouts can be placed in water at a temperature of 22 before eating, turned up and down, and the bean shells and non-germinated beans can be cleaned up to ensure that they meet the edible standards before they can be eaten.

Here's how to produce sprouts without a machine:

1. Select the new soybeans of the year, soak them in water for about six hours, so that the soybeans absorb enough water and become fat, then drain the water and put it in a dissolver that can drip water, cover it with a thick cotton cloth, pour water twice a day, and you can eat it after five or six.

2. Bean sprouts do not need to be heated by fire, and do not need electricity, which can save a lot of electricity costs, save a lot of manpower, and save floor space.

3. Soak the beans in water for 3 4 hours, then drain the water, and water them once for about 10 hours, twice a day. If the temperature is above 35, the sprouts will grow in about 4 days.

4. Bean sprouts, also known as bean sprouts, are cultivated from the seeds of various cereals, beans and trees that can be eaten clearly"Sprouts", also called"Live vegetables"。

5. Common sprouts are envied: toon sprouts, buckwheat sprouts, alfalfa sprouts, pepper sprouts, green black bean sprouts, acacia bean sprouts, sunflower seed sprouts, radish sprouts, dragon's beard bean sprouts, peanut sprouts, broad bean sprouts, broad bean sprouts, and more than 30 varieties.

1. The rootless bean sprouts are slender, white and clean, with only one taproot and no other extra roots;

2. Rootless bean sprouts are crisp in taste, taproot, high nutrition, and pollution-free Yuyun and bean sprouts;

3. The site for cultivating rootless bean sprouts should be selected in a place with ventilation, stable airflow, dark light, and good thermal insulation performance, and the room temperature should be kept at 22 to 25 degrees Celsius. The utensils for cultivating bean sprouts should be clean, and sterilized with boiling water or 0.2% bleach solution.

Hello, rootless sprout germination refers to the process of making sprout seeds germinate and grow in a certain period of time through nutrients in water and air without using soil. Not only is this method simple and easy, but it can be done at home, making it a very convenient and healthy food. First, soak the sprout seeds in water, which takes about 6-8 hours, until the seeds absorb enough water and become swollen.

Next, put the soaked seeds into a sprout machine or container, and then add an appropriate amount of water to keep the seeds moist. In a suitable temperature, the seeds will start to germinate in 2-3 days, at which point it is necessary to place the sprout machine or container in a well-lit place to promote the growth of the sprouts. During the germination process, the water needs to be changed regularly every day to keep the water clean and fresh, and at the same time, it can also promote the growth of the sprouts.

After the sprouts have grown to a certain height, they can be picked and eaten. In conclusion, rootless sprouts are easy to sprout and are packed with nutrients, making them a very healthy food for <>people of all ages