Home-made soybean sprouts

1

Wash the soybeans in a basin and soak the soybeans in clear water. During this period, the water has to be changed three times a day.

2

Pour clean water the next day.

3

Cover it with a clean thread-free cloth, gently pour water on the gauze with clean water, then press the gauze well, and then pour away the water.

4

At this time, the small buds of soybeans from the fourth day are the most tender when mixed with them.

5

This is the bean sprouts from the sixth morning, so you can already cook.

6

This is for picking up and taking pictures, look! It comes from bean sprouts.

1. When you produce bean sprouts, you must water them three times a day and then clean them. When watering, you must use gauze and let the water flow slowly over it. The tap water must be turned small. When you reach the water, you must also put a gauze through it, hold the gauze with your hand, and gently pour out the water slowly. 2. After the bean sprouts are ready, they should be washed and placed in a fresh-keeping bag, and then placed in the refrigerator, but not left for too long. It is best to eat them within two days. 3. During the bean sprout making process, all utensils must not touch oil. You must also wash your hands during the water change process so that you cannot take up any oil. 4. Similarly, mung bean sprouts can also be made this way.