Why are the bean sprouts that are self haired crooked, and those bought in the market are straight

In order to have a good appearance, most of the bean sprouts on the market are brewed with chemical agents, and some even use more than 20 kinds of medicines, the sprouts are relatively thick, and they are laid in layers, more uniform, and not easy to lodging, so they are straight, but they are harmful to the human body, and it is safe to eat their own sprouts.

It's better to post it yourself!! Poisonous bean sprouts are too rampant in the market now!! Terrible

The large, thick, and straight sprouts on the market are usually made with toxic growth promoters.

Here's how my mom did: 1 Wash the mung beans, then soak them in warm water at about 40 degrees, and in about a day, the mung beans will swell, and then change the water once a day until they grow small shoots.

Put the mung beans in a container that can leak at the bottom, cover them with a damp cloth (I use a plastic rice basket) and put them in a warm place, drench the bean sprouts once a day, be sure to drench them thoroughly, but don't turn them, keep the damp cloth on the bean sprouts.

After the bean sprouts are issued, they should be pressed on the cloth with something, and the bean sprouts should be as thick as possible.

Use your brains. If you're confident, you can still sell it, because yours is a sprout that you can't really see on the market! The real thing!

What kind of growth promoter is added to the bean sprouts on the general market? It's growing fast, it's big, it's long! When we were in elementary school, there was a practical class of raw bean sprouts, and I experimented with my own hands, and it was indeed slender, and it was not very good-looking, which was different from what was sold in the market.

1 Prepare a kettle, it's the best container I've ever tried.

2 The glass is about half a cup of mung beans, and the one I use to scale it is 100g

3 Soak the bean sprouts for 8-10 hours a night, the water will change slightly and taste a little, try to use as much water as possible.

4 Remove the floating and unsightly ones and move them into the kettle.

5 Bathe the sprouts every 4 hours, and the water from the spout and the spout of the pot to minimize the time it takes to lift the lid to prevent the sprouts from turning pink when they see too much light, and the taste will become bitter.

6 Sleep at night without watering, but not for more than 10 hours. If you have been out for more than 4 hours, please put the kettle in the refrigerator and refrigerate.

7 On the fourth day, you can eat safe bean sprouts. She will repay your care for 4 days with 10 times the amount.

Tips Except for the first soak, everything else is just a bath, and you can't soak it in water.

Be careful not to let the sprouts see too much light. So to change the lid and spout, that's all.

The bean sprouts bought on the market are added with additives, which are harmful to the human body. Buy a household bean sprouts machine, recommend Luyuankang brand, the operation is very simple, as long as you fill up the water, put the beans on it, it is fully automatic control of the microcomputer, will be regularly sprinkled, sterilized, automatic constant temperature, is the most advanced machine at present.

The bean sprouts sold in the market have additives.

What is the king of rotten roots, rootless agents, growth agents, etc.

Some even add urea.

Home-made bean sprouts will not grow to the extent of medicated bean sprouts without added drugs.

It may be that there is something wrong in the process of gestation, you can ask some experts or change the method of incubation, and wish your sprouts a good price.

Because you don't put chemical fertilizers, you haven't given birth, green and healthy, if you want to eat the same, you can buy a family sprout machine.

I didn't grasp it well, but there is one point that shows that spontaneous sprouts are green food, and it is safe and secure to eat.

It may be overdone, and the home-haired ones are usually not as long as the ones bought in the market, so don't think that the hair is good when it is so long, and the color of the roots is almost fine.

In fact, bean sprouts are not applauded without fibrous roots, and most of the bean sprouts sold on the market are made with additives when they are made, and even some are prompted by chemical fertilizers or herbicides, so don't worry too much about the bean sprouts you eat, after all, health is the most important.

However, if there are too many fibrous roots, it may be that the temperature control is not very good when you are hair, or the cover is not tight, and the sprouts should be covered to control the temperature, and the second is to control the air permeability

There is no chemical fertilizer, it is a green food.

There are two reasons why mung bean sprouts are thin and long, one is the temperature problem, and the other is the light problem.

The temperature suitable for mung bean sprouts is about 25°, the temperature is high, the beans will rot, and the temperature of the bean sprouts is slow. Drench water three to four times a day, but the water, the watercress is shriveled and not full, ensuring humidity, and also playing a cooling role, because the sprouts will release heat when they sprout.

The sprouts should be in a dark place, and the beans will turn red and thin when they see the light, which will also affect the taste.

The sprouts of mung bean sprouts will be very thin, and if you press them with something, the sprouts will slowly become thicker. The container of raw mung bean sprouts must be deep, shaded, not sunburned, and it is recommended not to use plastic or iron.

The rootless sprouts I bought were added with rootless agents.

The white, thick, shiny sprouts sold at the farmer's market look mouth-watering. But such sprouts are all made with "mequaticin", which is harmful to the human body. Chlormequat is a widely used plant growth regulator, which can be used for wheat, rice, cotton, tobacco, tomatoes, corn and flower seedlings, etc., which can make plants dwarf and strong, and can make crops drought and waterlogging tolerant.

"Chlorquatin" has low toxicity to humans and animals.

How to identify fertilizer sprouts.

When it is found that the bean sprouts are particularly thick and have no roots, and if you smell it again, you can still smell a faint smell of ammonia, then this bean sprout may be induced by chemical fertilizer.

A look at the bean sprout stalks, the naturally cultivated bean sprouts are straight and slightly thin, the sprout feet are not soft, crisp and tender, and the glossy white, while the bean sprouts soaked in chemical fertilizer are thick and watery, and the color is gray and white.

Second, look at the bean sprout roots, the naturally cultivated bean sprouts have well-developed roots and whiskers, and there are no rotten roots and rotten tips, while the bean sprouts soaked in chemical fertilizer have short roots, few roots or no roots.

Three look at the bean grains, the naturally cultivated bean sprouts, the bean grains are normal, and the bean sprouts soaked in chemical fertilizer are blue.

Fourth, look at whether there is water emerging from the section of the broken bean sprout stalk, the bean sprouts that come out without water are naturally cultivated, and the bean sprouts that have been soaked in chemical fertilizer are those that come out with moisture.

Commonly used additives are: insurance powder, which is a chemical whitening agent, used for bleaching of silk hair, etc., and its component 2 sodium sulfite, which has strong carcinogenicity. There is also a preservative regulator, sodium metabisulfite, which will make the sprouts contain a large amount of sulfur dioxide and nitrite, of which nitrite can exceed the standard by more than 20 times.

In addition, there is rootless bean sprout, which is an injection with 6-benzyl adenine, which can make the bean sprouts grow white and strong. These harmful ingredients are seriously harmful to people's health and may cause somatic cell cancer.

Important: Choose fresh mung beans and suitable containers, and the operation steps are very important

1. Put the mung beans in a clean (especially emphasize that there should be no oil stains) container, soak the seeds in warm water, preferably in hot water at 50-55 degrees Celsius until they naturally cool down to room temperature.

2. It is best to use ceramic flower bowls, mud pots and earthen pots for bean sprouts, the outer walls of these containers have the function of breathable and water absorption, which will not cause local water accumulation in the tank and breed pathogens to rot and deteriorate, which is conducive to the healthy growth of bean sprouts.

The ceramsite is spread at the bottom of the flower bowl, and the function of the ceramsite is to form a water leakage and breathable layer at the bottom of the bean sprouts and the flower bowl, and the purpose is to avoid the bean sprouts from directly contacting the bottom of the flower bowl to produce stagnant water and damage the roots of the bean sprouts.

3. Lay a small cotton scarf that absorbs water on the ceramsite.

4. After the square towel is wet, spread the sprouted mung beans evenly in one layer.

5. Cover the bean sprouts with a layer of absorbent cotton cloth, of course, if there is such a thick flannel cloth, the effect will be better, and it will allow you to reduce the number of times you spray water. The function of the upper and lower layers of cotton cloth is to keep the humidity in the tank high, balanced and without water accumulation.

6. When the bean sprouts grow to 1-2 cm long, use a relatively thick and leaky plastic bag to fill in the appropriate weight of water.

In this way, it not only exerts enough pressure to the bean sprouts below, but also isolates the air convection above the bean sprouts, so that the bean sprouts are in an air atmosphere close to "nitrogen 80, oxygen 10, carbon dioxide 10". This is the secret of making the sprouts thick.

1. Prepare a container. I use a plastic sieve and spread a cloth or towel.

2. Soak the beans in water to promote germination. Soaking time 24 hours.

3. Spread the beans flat in a sieve.

4. Cover the beans with a thin towel and press heavy objects (red bricks, etc.). Pressed with weight, the sprouts grow much thicker.

5. Put the sieve in a place away from light, so that you can't see the light and don't blow the wind. Take it out and flush it twice a day. At temperatures of 25-30 degrees Celsius, the harvest can be achieved on the fifth day.

10-20 degrees will not be harvested until the sixth day. The height of the bean sprouts is about 8 cm, the diameter of mung bean sprouts is about 4 mm, and the diameter of soybean sprouts is about 5 mm.

1. The method of making bean sprouts thicker is as follows:

1. Choose fresher mung beans, it is recommended to go to a professional seed wholesale store to buy, which is fresher and close to agricultural planting.

2. Put the selected beans in a container, add warm water below 40 degrees, and let it soak naturally for more than 8 hours.

3. Spread a piece of wet gauze in the vegetable basket, spread the beans evenly on the gauze, and try not to overlap the beans. Then cover it with another piece of wet gauze, and finally press a slightly more focused bowl on top of it, gravity can make the sprouts thicker.

4. Put the basket covered with a towel in a place that is opaque and slightly warmer.

5. Watering 2-4 times a day to keep the bean moistness, during the watering process, try to keep the bean sprouts not light, generally 3-5 days, you can harvest.

2. The light red color of the residual watercress is generally caused by the high temperature of the culture, and it is okay to put something important such as a wet towel on the beans.