Method for make soybean sprouts

The dish made of soybean sprouts.

Bean sprouts dishes (12)

Choose soybean with full grain, bright yellow color and bluish white watercress as raw materials, and do the following work when soaking:

(1) When the bean sprouts grow to 15 mm long, thoroughly water them, leaving no dead ends to prevent the red roots from rotting.

(2) Master the water temperature, and water it regularly (the water temperature should be within 30 degrees). The water is neither too hot nor too cold to prevent the bud roots from turning reddish brown.

③ The watering 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 stalks.

(4) When the bud length is 50 mm, the water temperature and heat should be increased to prevent the bud root from blackening.

⑤ After bean sprouts are ready, the water temperature of the last three watering should be lowered, and the bean sprouts should be taken out in time to prevent the bean sprouts from rotting halfway.

Method of self-made rootless bean sprouts

Soak pure soybeans in warm water for 6-7 hours. After the soybean swells, put it in a cloth bag and put it in a ventilated environment at about 25℃ without direct sunlight. Warm or cold water can be used to control the temperature. After germination, every 4 hours, put the bag into the sodium naphthylacetate solution with the concentration of 10% for 30 seconds, and sprinkle some water on the bag frequently for 4 days, which can make the bean sprouts fat and rootless.

Soak the soybeans in water first. Then put the soaked soybeans in the mesh basket, and then put the mesh basket in the basin. Cover with wet gauze, water it every day, and keep the humidity.

Cultivation techniques of bean sprouts

soybean sprout

soybean sprout

soybean sprout

(1) Selecting beans: selecting new beans with high germination rate and good germination potential, screening and cleaning.

(2) Soaking beans to accelerate germination: first soak the seeds with warm water equal to beans, and turn them up and down several times to make them even. After 8- 12 hours, the seed shells burst, drained the remaining water, and put them into a bucket to accelerate germination. At the temperature of 25-30℃, after 12 hours, the bud length is 1cm, and it is transferred to a bean sprout bucket for water spraying cultivation.

(3) Barrel culture: multi-purpose barrels are produced seasonally, and multi-purpose cylinders or cement tanks are used all year round. There should be a drain hole of appropriate size at the bottom of the container. Every 1kg soybean needs a container with a volume of 20l. The container should be scalded with boiling water, soaked in lime water or disinfected with 0. 1% bleaching powder, and dried in a waterfall. When packed in barrels, the suitable thickness of soybean grains is 13- 16cm. Sprinkle water every 4-5 hours. Every time you pour water, you must overflow the beans and drain them for 3-5 minutes. The incubation temperature is about 25℃. The barrel surface is covered with clean linen, which is beneficial to heat preservation, moisture preservation and gas regulation. The whole cultivation process lasts 4-5 days in summer and 6-7 days in autumn and winter. 1kg soybean can produce 8kg bean sprouts. Tools must be cleaned and disinfected to prevent bean sprouts from rotting due to bacterial infection.