A dish made of soybean sprouts.

Dishes made of soybean sprouts (12)

Choose soybeans with full grains, Huang Liang color and bluish white watercress as raw materials, and do the following when soaking:

(1) when the bean sprouts grow to 15 mm long, water them thoroughly without leaving any dead ends to prevent red roots and rotten roots.

(2) master the water temperature, (water temperature within 30 degrees is suitable) water regularly, and the water is not hot or cold to prevent the bud roots from becoming reddish brown.

③ The watering temperature should not be too high and the water head should not be too short, otherwise the bean sprouts will only grow roots and not stalks.

(4) When the bud length is 50 mm, the water temperature should be increased and the heat should be increased to prevent the bud root from blackening.

⑤ When the bean sprouts are ready, the water temperature of the last three watering should be lowered, and the sprouts should be taken out in time to prevent the bean sprouts from rotting in the middle.

Self-made method of rootless bean sprouts

Soak pure soybean in warm water for 6-7 hours. After the soybean swells, put it in a cloth bag and put it in an environment with ventilation and no direct sunlight at about 25℃. The temperature can be controlled by warm water or cold water. After germination, every 4 hours, put the bag into the sodium naphthylacetate solution with the concentration of 10% for 30 seconds, and sprinkle some water on the bag frequently for 4 days, which can make the bean sprouts fat and rootless.

Soak the soybeans in water first. Then put the soaked soybeans in a leaky net basket and put the net basket in a basin. Cover it with wet gauze and pour water on it every day to keep the humidity.

Cultivation techniques of bean sprouts

soybean sprout

soybean sprout

soybean sprout

① Bean selection: New beans with high germination rate and good germination potential are selected, screened and washed.

(2) Soaking beans and accelerating germination: first, soak the seeds with warm water equal to the beans, and turn them up and down several times to make them even. After 8- 12 hours, the seed shell swells and cracks, and the remaining water is drained and put into a barrel to accelerate germination. At the temperature of 25-30℃, after 12 hours, the bud length 1cm is transferred to a bean sprout bucket for drenching cultivation.

(3) barrel cultivation: multi-purpose barrels are used for seasonal production, and multi-purpose cylinders or cement tanks are used for years. The bottom of the container should be provided with a drainage hole of appropriate size. Every 1kg soybean needs a container with a volume of 20l. Containers should be scalded with boiling water, soaked with lime water or disinfected with 0. 1% bleaching powder, and dried in the sun. The appropriate thickness of beans in barrel is 13- 16cm. Sprinkle water every 4-5 hours. Every time you pour water, you must overflow the beans and then drain them in 3-5 minutes. The incubation temperature is about 25℃. The barrel surface is shaded by clean linen, which is beneficial to heat preservation, moisture preservation and gas regulation. The whole cultivation process takes 4-5 days in summer and 6-7 days in autumn and winter. 1kg soybean can produce 8kg bean sprouts. Tools must be cleaned and sterilized to prevent bean sprouts from rotting due to bacterial infection.