Bean Sprouts Cultivation Methods and Key Points for Daily Management
The one thing that daily life cannot do without is eating. As the saying goes, "Man is iron, food is steel; skip one meal and you will be hungry." This is enough to show how important eating is to us. Only when humans have satisfied their most basic needs will they pay more attention to building spiritual civilization. Vegetables are one of the food categories we eat often, and I believe you have all eaten bean sprouts. Bean sprouts can be prepared in many ways and taste very delicious, making them deeply loved by the general public. So how are bean sprouts cultivated? Follow along below to learn more!
Bean Sprouts
Bean sprouts, also called sprouting vegetables, are edible "sprouts" cultivated from the seeds of various grains, beans, and trees, and are also called "living vegetables." Common sprouting vegetables include: Chinese toon sprouts, buckwheat sprouts, alfalfa sprouts, Sichuan pepper sprouts, green black bean sprouts, rosary pea sprouts, sunflower seed sprouts, radish sprouts, dragon beard bean sprouts, peanut sprouts, broad bean sprouts, and more than 30 other varieties. With rich varieties and comprehensive nutrition, they are a common vegetable.
How to Grow Bean Sprouts
Bean Sprouts - Raising Seedlings
1. Selecting beans: Wash with clean water. When washing, be careful to remove all floating beans (mung beans, soybeans, peas); these are immature or already spoiled beans, and their germination rate is extremely low. Bean sprouts
2. Use a vat, a large plastic box, or another container (the material does not matter as long as it is clean, and the bottom can drain water). Spread a layer of clean sand about 5CM thick, evenly spread a layer of the washed beans that have been soaked until swollen and cracked on the sand; do not use too many or they will easily spoil. Then evenly cover the beans with another layer of clean sand about 1CM thick.
3. Water several times a day to maintain moisture, but do not let water remain trapped.
4. After a few days, the bean sprouts will push up through the sand. Wash away the sand in clean water and they are ready.
Technical Key Points:
A. Remove bad beans during washing.
B. The container must drain well. Never let the beans soak in water, but still maintain enough moisture.
C. Do not let the beans see sunlight, otherwise they will quickly turn green. Covering with sand can avoid sunlight. If you are still worried, you can cover the container with a lid.
D. After the beans sprout, they grow very quickly, so harvest them in time!!!
Bean Sprouts - Daily Management
The suitable temperature for bean sprout growth is around 15-32°C. When the temperature exceeds 30°C, growth is fastest and the demand for water is also greater, so you should spray water twice or more each day. At temperatures of 20-30°C, you also need to spray water once each in the morning and evening. If a rootless thickening agent was used when soaking the seeds, then after turning the sand, rinsing, and throughout the entire growth period there is no need to spray the rootless thickening agent again; using the agent during seed soaking is effective for the entire growth period of the bean sprouts and has a notable effect on the root hairs, main stem, and bean cotyledons. However, it can also be used twice after turning the sand. The first time is after turning the sand and rinsing, when the bean sprouts have grown to 6.6-10 cm tall; mix one 2 ml dose of rootless thickening agent with 3-5 kg of water, enough to spray 5-10 sq m. When spraying, the solution must absolutely be even. The first spraying must not be too heavy; if too heavy, the root system stops growing and after harvest the rootless appearance is poor. The second application is in the late growth stage, about two days before harvest when the stems are about 13 cm long; mix the same amount of water to spray 4-6 sq m, spraying somewhat more heavily to speed up horizontal thickening of the main stem.
Of course, the concentration of the spray and water should vary according to the temperature, weather changes, and the growth condition of the bean sprouts themselves. When the sprouts are about 10 cm tall, keep the sandy soil moist and the air humidity moderate, and spray water reasonably (in the later stage, the water mist can be slightly heavier), so that the bean sprouts grow healthily and quickly and so that the bean cotyledons that have not fully shed their shells basically all shed them. If the humidity is insufficient and the air is dry, and the bean cotyledons do not touch water vapor for a whole day, the bean shells and cotyledons will dry, shrink, and stick together, directly affecting product quality. When they are 12 cm tall, prepare for greening according to the temperature conditions.
Bean Sprouts - Harvesting
The harvest standard for bean sprouts is sprout height of about 15 cm, with the sprouts neat, stems white and leaves emerald green, bean cotyledons closed, half-open, or slightly open, basically shed or loosely shelled, and the root system white, clear, and distinct, with one main root and few or no lateral roots. When pulled up, a little river sand clings to them. After washing, they are ready to eat.
Bean Sprouts - Nutritional Value
Bean sprouts contain an interferon inducer, which can induce interferon, increase antibiotics in the body, and increase the body's ability to resist viruses and tumors.
The above is the related introduction in this article. I believe after reading it you now have a simple understanding of this. If needed, you can continue to follow No. 1 Home Network to learn more information.