Soybean sprouts

1

Buying back the soybeans of the season cleans out the bad soybeans and throws them away and pours them into the basin with the right amount of hot water. Soak the water over the soybeans for eight hours。

2

Find an air-breathing container to pour in the immersed beans, pour warm water from above and flow out of the bottom. The water's all wet。

3

Find a piece of unlighted cloth and wrap it up in a cold, unsunless place。

4

It can be eaten four days after two days of unbridled cloth is poured on the water cover。

5

Remove the sprouts and sprouts of soybeans from the basin and then scrape them with a knife and rub them in the proper salt。

6

flour pouring 500 g into the basin, 6 g fermenter in the bowl and adequate water to melt the fermenter and water back up with chopsticks。

7

One side of the flour pours into a small amount of fermented powder water, while the flour is mixed with chopsticks until it is mixed into dry flour and snowflakes, rubbed in the hand and covered with smooth shampoo, and fermented the face for one to two hours。

8

The pickled soybean sprouts clean and control dry moisture with fresh water, and the onion-cleaning is split into onions of ginger mush。

9

The smell of onion onions burst when the proper amount of oil boiled into the pot。

10

The meat that was bought was turned and turned into a spoon of platinum oil, a spoon of sugar, a spoon of sweet noodles, a half a spoon of life, and evenly。

11

A small amount of soybean sprouts is burned to the point where a small amount of soybean sprouts drops to the ground after the sprouts are broken and the fire is even。

12

The fermented noodles are placed on the board from the basin, with a few rubbings of their hands and a half cut open with a knife to get one of them to grow。

13

The long strips are cut to equal size with a knife and are replaced with ammonium in the palm。

14

When you have taken a carbide, the face cane is folded into a bun with a chopstick, and the proper amount of soybean sprouts is put on it。

15

Wrap the bag like a bag, and a full bag。

16

Packed buns covered with a pancap, with a second fermentation in 1 to 2 hours。

17

A proper amount of water is poured into the pot, a beak and evaporation is covered, a fermented bag is placed on the evaporation sheet [a gap between the two buns to prevent the adhesion during the evaporation], a pan cap is placed on the top of the pancap, a heavy one is placed on the surface of the pot so as not to enter the excess air in an impregnable manner during the evaporation, and 10 minutes of evaporation of the fire is turned off by the fire 10 minutes to 2 minutes。

1: Bean sprouts must be placed in the cold of the wind and prevent sunlight. 2: Soybeans must buy the beans for the season and pick out the bad ones, thereby increasing the soybeans sprouts. 3: When immersed soybeans are sprouted in a ventilated container, water is prohibited and the soybeans' surface is wet. 4: New hands can mix flour with water while they're on the table, and more water is needed to prevent it from falling. 5: To determine whether the noodles are fermented or not, they can be fermented with an index finger on the face, the face is fermented without condensing, and the fermented face is light, twice the size of the original one and has an uneven beehive. 6: The fermented buns feel lightly with their hands. 7: The fermentation time and temperature of the noodles and buns is associated with higher temperatures and faster. 8: More fermentation in winter and warm water and surface. 9: Soybean sprouts have increased immunity, beauty pigmentation, skin protection, cholesterol reduction, heat relief, etc。