Spontaneous yellow bean sprouts

1

200 grams of dried soybeans, and select out the bad beans and insect beans. Wash it.

2

Use blisters at room temperature for 5 to 8 hours.

3

Soaked beans. Install it with a leaking basin. Then place the leaking basin into a slightly larger basin. Leave a little water on the bottom of the basin.

4

Cover with a damp towel to avoid light.

5

The next day. The temperature is 14 degrees. Keep watering every morning and evening.

6

Start sprouting and press heavy objects. Place a small steaming rack or bowl under the leaking basin to help drain out the remaining water.

7

The third day. The temperature is 14 degrees.

8

The fourth day. The temperature is 14 degrees.

9

The sixth day. The temperature is 15 degrees. Because the temperature is not high, the growth is relatively slow.

10

The eighth day. Temperature 16C. The bean sprouts are approximately 3-4 cm long by visual inspection.

11

The ninth day. The temperature is 16 degrees. The bean sprouts are about 4-5 cm long. Bean sprouts grow faster.

12

The tenth day. The temperature is 15 degrees. It's longer.

13

The eleventh day. The fast-growing bean sprouts are almost 10 centimeters long and can be harvested.

14

A recent photo of bean sprouts.

15

The bean sprouts are about 10 centimeters long. I grabbed a few random pieces and photographed them.

16

The chest circumference of bean sprouts is about 3 mm.

17

Picking and washing bean sprouts are still relatively fresh. Forgot to take a photo alone. I only remembered when I was cooking that there were two green onions on it.

About 200 grams of soybeans were used, and about 650 grams of bean sprouts were produced. Bean sprouts are produced short, so the yield is not high. The other was that due to the quality of the beans, some of the freshly brewed beans were bad, so some were thrown away and were not weighed. Four secrets to making buds: 1. Water frequently. 2. Cover with a wet towel, humidify and avoid light. 3. Load growth. 4. Prevent water accumulation. Self-produced bean sprouts. Make them more bean flavor. The stems have no tendons and taste good. This time I used it with the vegetable base of spicy pickled crucian carp, and I put a picture of the finished product. I took it at night and it's not clear.