If you want raw soybean sprouts to be thick but not rotten, you need to soak the mung beans at a temperature of about 20 degrees for 12 hour, then pick out the mung beans floating on them, wrap the soybeans in gauze and wash them under the tap two or three times a day. Then cover the soybeans with gauze, put a small bottle of water pressure on the gauze, and finally put the soybeans in a dark and ventilated place.

Bean sprouts, also known as bean sprouts, also known as Qiao Ya, Bean Sprouts, Ruyi, Caicai, Yinya, Yinzhen, Miao Yin, Bud Heart, Bean Sprouts and Qingshui Bean Sprouts, are edible "bean sprouts" cultivated from seeds of various cereals, beans and trees, and are also known as "live vegetables". Rich in variety and comprehensive in nutrition, it is a common vegetable. The main edible part is hypocotyl. Common sprouts are: Toona sinensis bud, buckwheat bud, alfalfa bud, pepper bud, black bean sprout, acacia bud, bean sprout, sunflower bud, radish bud, asparagus bud, peanut bud and broad bean bud.