How to produce green bean sprouts in low temperature season(ru he zai di wen ji jie sheng fa lv dou ya )

How to produce green bean sprouts in low temperature season

Introduction:

"The spring in Yantai comes later than other places. It's not easy to come. The temperature is always hovering in the range of more than ten degrees. The highest temperature in half a month has only reached 18 degrees in two days. The green bean sprouts began to sprout on April 4, three days earlier than I did. The sprouts germinated slowly at first, but grew fast in the later stage. On the night of April 18, they bloomed on my dinner table. And mung bean sprouts are still growing slowly, it seems to test the patience of the host. And its owner, I, is a very patient person, I can wait for it to grow up slowly. Other people's bean sprouts came out in three or five days. Today, April 24, my mung bean sprouts, after 20 days of patient watering, finally became useful. The experience of raw bean sprouts comes from those who sell raw bean sprouts in their hometown. When I was a child, I lived near the river and often played by the river. There were two families in the upper reaches who sold bean sprouts for a living. The big earthen jar for bean sprouts was placed on the big stone beside the river. There was a hole in the bottom of the earthen jar. There were beans in the jar and there were big stones on it. Every day, people who sell bean sprouts can be seen picking up loads of water from the river in wooden barrels and pouring it on the bean sprouts. The water at the bottom of the tank will flow out and return to the river in an instant. My hometown is very hot in summer, and I can't water it during the day, so the bean sprout seller will come out to water it before the sun goes up and after the sun goes down. Every time I produce bean sprouts, I can recall playing by the river when I was a child. I can also vaguely recall the appearance of the person who sold bean sprouts, wearing a hat and a coir raincoat in the rain. I have made a more careful record of the growth of mung bean sprouts, which can be used as a reference for the growth of mung bean sprouts in low temperature season. "

Production steps:

Step 1: choose fresh mung beans and pick out rotten beans and impurities.

Step 2: on April 4, 2012, clear 12C, after simple washing, soak for a night.

Step 3: on April 5, 2012, the 13C bean was swollen. Pour out the water, put the mung bean in the leaky basin, and put a leaky stainless steel basin or similar container under it. Cover with wet towel to keep moisture and avoid light.

Step 4: on April 6, 2012, the skin of qing13c bean began to crack. Water

Step 5: after watering at 13C on April 7, 2012, cover with a wet towel, pad a small steaming rack under the leaky basin to block water, and press a basin of water on it. Bean sprouts will grow white and fat only when they grow with weight.

Step 6: April 8, 2012 sunny 14C, the temperature is a little higher, but people can't feel it. Bean sprout tail exposed a little more, like a little fat insect.

Step 7: on April 10, 2012, there was a light rain, and 16C was about 1cm with roots and stems, and the growth was very obvious. Pour enough water, cover with a wet towel and press on a basin of water.

Step 8: 14 C on April 13, 2012

Step 9: 14 April 2012

Step 10: April 15, 2012

Step 11: on April 17, 2012, 15C was almost 3cm, and the height of bean sprouts was from the bottom of the pot to two-thirds of the height of the pot

Step 12: on April 19, 2012, the height of Qing 18C bean sprouts is even with the height of the leaky basin

On April 21, 2012, the edge of the bean sprouts is over. The length and height of the culm were more than 4cm by visual observation, and two yellowish buds appeared at the top of some culms.

Step 14: April 21, close up.

Step 15: there was a light rain on April 24, 2012. The height of 18C bean sprouts was 8-10cm. It's time to harvest.

Step 16: light yellow buds.

Step 17: look closer.

Step 18: harvest. A total of 1300 grams of bean sprouts were harvested.

Step 19: length measurement: average 8-10 cm.

Step 20: chest measurement: average 2-2.5mm

Step 21: wash with water and remove the seed coat.

Step 22: put the fresh-keeping bag in the refrigerator. It's OK to keep it for three or five days.

Materials required:

Mung bean: 220g

Note: the key to sprouting: 1. Water frequently. At least twice a day. 2. Avoid light. Bean sprouts turn green when they see light, and they get old. 3. Load. Bean sprouts can grow strong. 4.

Production difficulty: simple

Craft: Skills

Production time: several days

Taste: Original

Chinese PinYin : Ru He Zai Di Wen Ji Jie Sheng Fa Lv Dou Ya