Method>Choose soybeans with full grains, bright yellow color and bluish-white bean paste as raw materials. When soaking, you should do the following: ① When the bean sprouts grow to 15 mm long, water them thoroughly. Leave dead ends to prevent red and rotten roots. ② Control the water temperature, water regularly, and do not use hot or cold water to prevent the roots of the buds from turning reddish brown. ③The watering 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. ⑤When 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. In addition, I like to eat mung bean sprouts and come with the following preparation methods: ① Select beans: Select new beans with high germination rate and good germination potential, sift and wash them. 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 mung beans 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 mung beans can produce 8kg of bean sprouts. Tools must be cleaned and sterilized to prevent bacterial infection and cause bean sprouts to rot.