2. Find a clean cloth (gauze or cage cloth), soak it with water and cover it on the protruding beans. At this time, there should be no water in the small basin. Then find a warm place to put it. Don't put it in direct sunlight. Waiting for the beans to sprout.
3. Next, if you see that most of the beans have sprouted, just carefully select and throw away the beans that have not sprouted. It depends on how many bean sprouts you want to have to choose the right pot. The best way is to find a basin with a hole in it. Ha, the broken basin in life is useful now. ) Put the sprouted beans in carefully, and be careful not to touch the sprouted beans. Then find a slightly bigger basin than the one just now, and it won't leak. Put a board or two sticks on the complete basin, in short, put the leaking basin on it, and be careful not to block the leaking hole.
4. Then there is watering. When watering for the first time, pour tap water evenly on the beans, and try to water every bean (remove the gauze when watering). Water flows from the cracks in the beans, from the holes in the basin and into the basin below. When watering again in the future, just water it with the water stored in the basin below. Of course, there will be less and less water. When it is not enough, add tap water. There is no limit to watering times every day. The more times, the faster the bean sprouts grow.
If the amount of raw bean sprouts is small and you are not prepared to make it in a big way, there is no need to leak the pot. Just put the germinated beans in a good pot of the right size and cover it with cloth. Every time you water, when the water flows from the gap of bean sprouts to the bottom of the basin, it can be poured out again. You don't need to keep this finished water. When watering again, just use new tap water. Be sure to pour it clean when you pour it, or the bean sprouts will rot if you leave water under it.
You can eat it when you are tall enough. When pulling, you can give priority to places where bean sprouts are densely planted to make room for the bean sprouts below. Pinch off the roots of the plucked bean sprouts, pick up the remaining pods, wash the bean sprouts, and you can cook.
note:
1, there must be no oil in the whole process, and the bean sprouts will rot if they are stained with oil.
2. After watering every time, cover the cloth as it is and keep it moist.
3. If you want the bean sprouts to be thicker, you can choose a larger gauze. When you cover them, you can put them under the bean sprouts in the pot, that is, the tighter the cover, the tighter it is. In this way, the beans will not grow up easily and will not grow into excessively slender bean sprouts.
Question 2: How are bean sprouts made? Methods of spontaneous bean sprouts:
1. Wash dried soybeans and black beans;
2. After soaking for 24 hours, the water is drained and the beans begin to sprout;
3. Move the germinated two kinds of beans into the planting box and sprinkle a little water;
4. Cover the lid, sprinkle water 2-3 times a day, not too much water each time, and grow into thick bean sprouts after four days.
Question 3: How to make bean sprouts at home 100 minutes Raw material: dried soybeans.
Tools: a hollow basket and a basin of similar size, two pieces of gauze and a slightly heavier empty bowl.
1. Soak dried soybeans for more than 8 hours and let them drink enough water.
2. A hollow basket and a pot, the size of the basket in the pot is just right, the pot is not too big, just let the soybeans breathe.
3. Spread a piece of wet gauze in the small basket.
4. Pour the soaked soybeans on the gauze in the basket.
5. Cover it with another wet gauze.
6. Finally, press a slightly more important bowl on it. Gravity can thicken bean sprouts.
7. Water the beans 3-6 times a day to keep them moist.
8. After taking a shower, continue to cover it with wet gauze and press the bowl slightly.
9. On the fifth day, all the bean sprouts in the corner have grown and taken root, so they can be eaten.
The secret of success of spontaneous bean sprouts;
1. Yellow watercress turns green because of photosynthesis, that is, light is seen in the process of hair development, so seeing the wind and seeing the light is the main reason why watercress turns green. Cover the bean sprouts with a black wet cloth or a thicker wet cloth, and the watercress will not change color.
2. It is best to use a flowerpot with eyes at the bottom to make bean sprouts. The purpose is to let the bean sprouts ventilate up and down, and also to shade the wind, so that the growth of bean sprouts will be more gratifying.
Rinse it several times a day to keep it moist, but don't always let it soak in water. Also, try not to turn the soybeans when flushing, so that the bean sprouts will be evenly rooted on the gauze below when growing, and the roots will be removed when cooking!
4. Pressing heavy objects on the gauze wrapped with soybeans is to make bean sprouts thicker, and bean sprouts will grow very thin without pressing them!
To make soybean sprouts in winter, it needs a suitable temperature of 22-25℃. Of course, the higher the temperature, the faster the germination, and the sooner the edible soybean sprouts are made.
Question 4: What should I do if I grow my own bean sprouts? 1) Wash the new mung beans of that year, remove impurities and secondary beans floating on the water surface, put them in pollution-free and oil-free containers, add appropriate amount of warm water, and put them in a ventilated and clean environment. For a family of 3-4, put two handfuls of mung beans in a stainless steel basin with a diameter of 30 cm. If you like to eat, soak beans every one or two days, so there are always fresh bean sprouts to eat every three or five days.
2)
Soak mung beans the night before, and the next morning you will find that all the water in the basin has been absorbed by mung beans. The full green beans all opened their mouths, revealing the small buds of * * * *, which are tender and tender. Don't touch it at this time, wash it.
Clean white gauze is folded three or four times, and it is wet on the bean sprouts, just like a newborn baby. It is best to keep the temperature around 20 degrees. The key point of operation is to keep hands, utensils and environment absolutely clean, and if you are not careful, you will
Rot it all (use a gauze mask, open it and wash it, just like waste is used to cover bean sprouts).
3) Then find a drawer of the pressure cooker, wash it, and gently press it on it. Its function is to suppress bean sprouts and prevent them from colliding or being washed away when changing water three times a day. The plane hole of the pot drawer is convenient for air circulation.
4)
When mung beans grow to about 3 cm, they need to be pressed with heavy objects to avoid making them grow wildly. As people used to say, people are light and stress-free, let alone bean sprouts. Usually use something like a washbasin to inject water and press water.
On bean sprouts, with the growth of bean sprouts, add more water to the washbasin to enhance the weight and make the bean sprouts grow thick and strong. Within four or five days, the bean sprouts in the pot will be fat in vain. You can eat it.
Question 5: How do soybeans make bean sprouts? Prepare a big basket, the kind that can leak water, first spread a cloth to make it permeable.
Soak the beans in clear water for 3-4 hours, then drain the water, and then water them once every 10 hour, twice a day. When the temperature is above 35℃, bean sprouts can grow in about 4 days. It takes about 7 days to 10 days when it is cold.
Question 6: How to make bean sprouts? Soybean sprouts are a kind of nutritious and delicious vegetable, which is the source of more protein and vitamins. According to the analysis, every 100g of soybean sprouts contains protein1.5g, fat 2g, sugar 7. 1g, crude fiber 1g, calcium 68mg, phosphorus 102mg and iron. According to the research, the content of vitamin C is the highest when soybean germinates for 4- 12 days. If exposed to the sun for 2 hours every day, the content can be doubled. But it is not advisable to stay in the sun for too long, so as to avoid the bean sprouts getting old and reducing the taste. The first step is to take out the soybeans that need to be made one day in advance and soak them in clear water until the beans grow tiny germs. Remember to change the water several times during soaking. Step 2: Take out the germinated soybeans, put them in a clean and oil-free leaky basket, grind the beans flat, put a basin full of water under the basket, and control the amount of water in the basin so that the soybeans at the bottom can get a little water. Take a clean oil-free gauze or cotton cloth (you can use an unused dish cloth) and wring it out slightly (keep it moist, but don't drip water), cover it on the beans and press it on the gauze with a heavy object. Let it stand in a warm place. 2-3 times a day, open the gauze, take out the basket containing beans, gently select the beans in the basket, remove rotten beans and bad beans, rinse them with water under the tap several times to keep the beans moist, then cover them with gauze and let them stand. The gauze should also be re-wetted, then the lid should be unscrewed and the weight should be pressed. Keep the program for more than two to three days, and the bean sprouts will sprout slowly. Tip: There are several points to note in this step. First, containers and gauze that come into contact with beans should be clean and oil-free, otherwise beans may rot during soaking. Let the water in the basin only touch the beans a little, keep the beans breathable, and don't soak them for a long time. Pick the beans in the basket every day and make them gently. Don't spoil the sprouted bean sprouts. Remove some rotten beans that are inevitable for other beans to germinate healthily in a hygienic environment. So don't send too many beans at a time, so as not to squeeze each other and affect the breathability. Generally, a handful of soybeans can make a bean sprout. The second thing to note is that bean sprouts will grow faster if they are placed in a warmer place as far as possible. In northern cities, bean sprouts can be put on the heating in winter, and in the season when there is no heating or insufficient heating, low-temperature warm water can be put in the basin containing water under the bean basket (not too hot, it will burn the beans to death). The third point to note is that you must press a heavy object on the gauze, so that the bean sprouts will be thick, otherwise they will be slender and will not be fragrant when used for cooking. This method is also used to make other bean sprouts, such as mung bean sprouts, black bean sprouts, peanut bud and so on. After learning this method, you can also make other bean sprouts at home. Step 3: After two or three days, the bean sprouts will be ready. Take it out of the basket, rinse it and use it for cooking at any time. Looking at your own bean sprouts, you will also have a sense of accomplishment!
Question 7: How to make homemade bean sprouts? How many days does a night take to mature?
Question 8: How to make bean sprouts at home? On the first day, wash the soybeans and soak them in warm water for about 12 hours (because it is cold in winter, you can use cold water directly in summer). During this period, change the water several times to keep it clean and clear.
Question 9: How to make 300g bean sprouts with red beans?
Appropriate amount of auxiliary water
step
1. Wash the red beans, put them in a bowl and add water.
2. Soak until the mung bean breaks the skin.
3. Pour it into the rice bowl. It is very convenient to filter water with this kind of red bean sprouts, and it is not necessary to cut the bottle out like a plastic bottle.
4. Filter out the water through the water filtering hole.
5. Immerse the clean absorbent gauze in water, do not completely squeeze out the water, and then cover it on the red beans.
6. Throw gauze at least once a day and sprinkle some water on it at least three times to keep it moist, but don't let the red beans soak in the water.
7. Next, do the method of 6 every day.
8. The third day is what it looks like in the picture. It exploded before the root grew too long. I like to eat the delicious taste close to the mouth of the bean. If I like to eat some water, I can send it for another day or two.
skill
1 The cloth used must be absorbent and soft.
Put it in the shade.
Question 10: How to make homemade bean sprouts?
Mung beans100g
water
shopping basket (for food)
Napkin or gauze
The practice of homemade bean sprouts
Pick out bad beans.
Soak the beans for about 10 hour until the germ peels. Prepare a clean oil-free vegetable basket and gauze (or napkin).
Spread 1 layer gauze in the vegetable basket, pour in beans, cover with 1 layer gauze, and soak thoroughly. (Gauze can be replaced by napkins)
Black cloth is used to block the light outside, or something else. Anyway, it is airtight and opaque (seeing light red will make you bitter).
Water it at least twice a day, and then pour it directly on the black cloth. Water it thoroughly and don't open it. It's always black. I always leave it on when I take pictures. It's red. This is the second day.
It will take 4-5 days.
Spread it out, you can eat it (the head is red) and keep it in the refrigerator for 2-3 days.
My family eats bean sprouts almost every day. In practice, I found that beans grow thicker and straighter, and the weight is not heavy, so I changed the menu.