1 When cooking soybean milk and milk, add a small amount of wheat germ when it is nine-ripe, and stir it a little to serve.

When cooking porridge, cook until it is mature, sprinkle a little wheat germ and mix well, then serve.

When making various kinds of pasta such as pancakes, steamed bread, bread, noodles, etc., wheat germ accounting for 3-7% of the total flour is added, kneaded for two or three times, so that the wheat germ and flour are fully bonded, and then operated according to the conventional method.