The most detailed method of eating green bean sprouts raw.

To cultivate bean sprouts, we should try to choose fresh beans that were born in the same year or every other year and are fully mature, and at the same time strive for full particles and bright colors.

2. Prenatal treatment

In order to promote seed germination, "starting treatment" and "soaking treatment" are usually adopted. The method of start-up treatment is: before pre-selected beans are sent to the germination accelerating container, they are generally soaked in hot water at 60℃ for 1 ~ 2 minutes, and then washed with cold water for 1 ~ 2 times, so as to adjust the activity of oxidase system related to bean seed germination, and stimulate dormant seeds with temperature, which is helpful to the uniform germination of bean seeds.

How to send mung bean sprouts?

The method of soaking seeds is: 1 kg mung bean or soybean needs about 1 kg water, and the most suitable water temperature for soaking bean seeds is 20 ~ 23℃. Soak seeds in warm water in winter, or directly in cold water in summer. The soaking time of bean seeds generally takes about 8 ~ 12 hours.

3. Bud temperature

The seeds of soybean and mung bean belong to vegetable crops that like temperature and heat. The lowest temperature of bean seed germination is 10℃, the optimum temperature is 2 1 ~ 27℃, and the highest temperature is 28 ~ 30℃, which should not exceed 32℃. In the process of bud culture, water is used to adjust the temperature. For example, if the temperature is too high in summer, bean sprouts should be watered thoroughly with cold water. Families grow a small amount of bean sprouts. In winter, the cultivation container can be placed next to the stove and kept warm by the stove.

Step 4 Sprinkle water to accelerate germination

There are generally two ways to shower buds: one is the shower method, which requires more water each time, and at the same time, the buds in the whole container should be drenched thoroughly, and the heat of the buds in all parts of the whole container must be adjusted evenly until the water temperature flowing out is consistent with the water temperature when drenched. The other is to fill the whole container with water, so that the water level is about 2 cm higher than the surface of bean sprouts, so that bean sprouts in the container are generally immersed in water, and then all the water is discharged or emptied. This is repeated for 1 ~ 2 times until the temperature of sprouts in all parts of the container is adjusted evenly.

Step 5 harvest

It is most suitable to harvest bean sprouts when the germ stalk is fully extended, and it is best when the true leaves are exposed or exposed. At this time, the embryonic stem is about 5 ~ 6 cm long, the root is about 0.5 ~ 1.5 cm long, the watercress is egg-yellow, the embryonic stem is milky white and bright, and the first exposed true leaf is milky yellow without lateral roots. At this time, each kilogram of mung bean can produce 7-8 kilograms of mung bean sprouts, and each kilogram of soybean can produce 4-5 kilograms of soybean sprouts.

Dietary taboo: mung bean sprouts belong to cold food. Eating too much is easy to damage stomach qi, and contains crude fiber, which is easy to accelerate intestinal peristalsis and cause diarrhea. Therefore, patients with chronic enteritis, chronic gastritis and dyspepsia should not eat more.