How to make homemade soybean sprouts
Dishes made from soybean sprouts
Dishes made from soybean sprouts (12 photos)
Choose granules Soybeans that are plump, bright yellow in color, and have bluish-white watercress are used as raw materials. When soaking, the following points should be followed:
① When the bean sprouts grow to 15 mm long, water them thoroughly without leaving any dead ends. Prevent red roots and root rot.
② Control the water temperature well and water regularly (water temperature within 30 degrees is suitable). Water should not be hot or cold to prevent the buds and roots from turning reddish brown.
③The water temperature should not be too high and the water head should not be too short, otherwise the bean sprouts will only grow roots but not stems.
④When the buds are 50 mm long, the water temperature should be increased and the heat should be added to prevent the roots of the buds from turning black.
⑤ When the bean sprouts are ready, the water temperature of the last three waterings should be lowered, and the bean sprouts should be taken out promptly after germination is completed to prevent the bean sprouts from rotting in the middle.
How to make homemade rootless bean sprouts
Soak pure large soybeans in warm water for 6 to 7 hours. After the soybeans swell, put them in a cloth bag and place them in a well-ventilated place with good air circulation. In an environment of around 25°C without direct sunlight, warm or cold water can be used to control the temperature. After germination, every 4 hours, soak the bag in a 10% naphthalene acetic acid sodium salt solution for 30 seconds. Sprinkle some water on the bag frequently for 4 consecutive days to make the bean sprouts fat and rootless.
Soak the soybeans in water first. Then put the soaked soybeans in a leaky mesh basket and place the mesh basket in the basin. Cover it with wet gauze and pour water on it every day to maintain humidity.
Bean sprout cultivation technology
Soybean sprouts
Soybean sprouts
Soybean sprouts
①Choose beans: Select sprouts New beans with high germination rate and good germination potential should be sieved and washed.
② Soaking beans and accelerating germination: First add the same amount of warm water as the beans to soak the seeds, and turn them up and down several times to make them even. After 8-12 hours, the seed shell will swell and crack. Drain off the remaining water and put it into a bucket for germination. At 25-30°C, after 12 hours, the sprouts with a length of 1cm are transferred to a bean sprout bucket and watered for cultivation.
③ Barrel cultivation: wooden barrels are used for seasonal production, and cylinders or cement troughs are used for year-round production. Drainage holes of appropriate size should be placed at the bottom of the container. Each 1kg of soybeans requires a container with a volume of 20l. Containers should be scalded with boiling water, soaked in lime water or disinfected with 0.1% bleaching powder, and dried in the sun. When loading into buckets, the thickness of beans should be 13-16cm. Pour water every 4-5 hours. Each time the water is poured, it must cover the beans, and then drain away within 3-5 minutes. The cultivation temperature is about 25℃. The surface of the barrel is covered with clean linen cloth to block light, which is beneficial to heat preservation, moisture retention and gas regulation. The entire cultivation process takes 4-5 days in summer and 6-7 days in autumn and winter. 1kg of soybeans can produce 8kg of bean sprouts. Tools must be cleaned and sterilized to prevent bacterial infection and cause bean sprouts to rot.