Many friends are interested in making bean sprouts at home. First, it is safe, and second, the nutritional value is much higher than that bought outside. Below, my kitchen has collected several methods of raw bean sprouts for you at home. I hope you will know how to make bean sprouts after reading them and what are the methods of raw bean sprouts.

First, how to make bean sprouts and raw soybean sprouts:

1, soak the soybeans in warm water for one night. Soak until it swells, and it looks slightly bulging. Wash it clean, drain the water and put it in a bowl. If there are bad broken beans, you can pick them out. In this way, they will not sprout.

2, find a clean, oil-free gauze or towel, cotton cloth or something, cover it.

3. Open the gauze and change the water for soybeans once a day, and drain the water every time. The gauze can be washed by the way. Figures 3 to 4 are the second day and the third day respectively. You can eat it on the fourth day.

Second, how to send mung bean sprouts and raw bean sprouts:

1, prepare a container. I use a plastic sieve and put a cloth or towel on it.

2. Soak beans in water to accelerate germination. The soaking time is 24 hours.

3. Spread the beans in a sieve.

4. Cover the beans with a thin towel and press on heavy objects (red bricks, etc.). The bean sprouts grow much stronger when pressed with heavy objects.

5. Put the sieve in a place away from light, so as not to see the light or blow. Take it out and flush it twice a day. At the temperature of 25-30 degrees Celsius, the harvest can be harvested on the fifth day. 10-20 degrees will not be harvested until the sixth day. The height of bean sprouts is about 8 cm, the diameter of mung bean sprouts is about 4 mm, and the diameter of soybean sprouts is about 5 mm.

Three, the matters needing attention of soybean sprouts:

In fact, bean sprouts are easier to grow than mung beans, and they are not so light-proof. Of course, if I take them out to take photos in a bright place every day, they will turn a little green, as can be seen from the fifth picture. However, the taste has little effect.

The bean sprouts I sent are thinner. If you like to eat thick and long soybean sprouts, please try pressing something important on the gauze.

What's more, I found that sometimes there were black cracks in the bean sprouts I made. Later, I took a closer look at them during the hair making process, but some beans had their own, which may have been injured in a certain link of harvesting and drying. It doesn't matter, it doesn't affect eating.

There are still some soybeans that can't sprout at all. I don't know the reason. I simply searched. Some people say that they are genetically modified, and some people say that they are dried beans. However, at the right temperature, soybeans will sprout soon, and after being covered with gauze, small buds will usually appear the next day, not more than the third day. So if there is nothing wrong with the operation process, if the beans still don't respond on the third day, cook the beans while they are fresh. Or soy milk is also good.