What is the processing technology of bean sprouts?

1. Selection of bean seeds: Mung beans can be bought in the market. Before bud propagation, seeds should be selected to remove impurities such as broken petals, shriveled leaves, moth-eaten, soil, etc., which is the first step of cultivation.

2. Soaking bean seeds: Soak the selected whole mung bean seeds with 65,438+0 kg water and 65,438+0 kg beans. The water temperature can be controlled at 20-23℃, and the soaking time is generally 6-7 hours, so that the beans are full and not wrinkled.

3. Culture in a container: The container for bud culture can be placed in a place with stable air, not in a ventilated aisle or an open place. At the same time, after the beans are filled, cover the beans with gauze (or straw bags, sacks and woolen cloth) in multiple layers; The rice-covered container can be made of wooden barrels with holes at the bottom, and the bottom plate can be moved, which is convenient for taking bean sprouts and cleaning. The container should be clean, and the lid must be cleaned with boiling water before use.

4. Spraying water: The growth of bean sprouts must have sufficient moisture, which can be supplied by spraying water regularly. There are two ways to spray water. One is that every time there is more water, the bean sprouts in the whole container should be sprayed out, so that the temperature of the sprayed water is the same as that of the discharged water. Another way is to fill the whole container with water and then let the water run away, which can be repeated two or three times.

When watering, the cover above the cultivation container should be uncovered. After watering can be light and even, the cover should be covered again in time. The watering time is generally 4-5 hours, and it must be carried out continuously during the day and night.

5. Harvest: The real leaves should be harvested as soon as they appear. They are too old to wait for the roots to grow more fibrous roots.

In addition, do not see the sun during the cultivation process, and rinse the container with boiling water after one cultivation to prevent the harm of germs.

Edible method

Chinese food is suggested to pinch off the beans above and the roots below, so it is also called pinching vegetables. Cooking methods include raw food, stir-frying, soup making, stew, etc. For example, the traditional dish in Zhenjiang, Jiangsu Province is "shredded chicken with silver seedlings" (fried chicken with mung bean sprouts), and the dish in Shaanxi Province is "fried silver bars" (fried mung bean sprouts with onions and peppers to keep the bean sprouts crisp and tender). Yuan Mei, a litterateur in Qing Dynasty, advocated that bean sprouts should be cooked to maturity.

It is widely eaten in East and Southeast Asia. For example, on the Korean peninsula, mung bean sprouts are used for cooking, pickling, making pickles with other vegetables, or blanching in hot water and then eating cold. In Vietnam, bean sprouts are mostly eaten raw. In western food, all kinds of bean sprouts can be eaten raw in salad.

Soybean sprouts will turn green under light because of photosynthesis, but the taste has no effect. Because the environment in which bean sprouts are made is easy to breed bacteria, for the sake of safety, they should be scalded or cooked before eating.

Refer to the above? Baidu encyclopedia-bean sprouts