How to soak beans

Whether it is soybeans or black beans, they can provide good nutrition to the human body. Because some nutrients contained in beans are very beneficial to human health, and bean sprouts are a kind of vegetable grown using beans. Before making bean sprouts, you need to soak the beans. Common bean sprouts include soybean sprouts and mung bean sprouts, so you can soak soybeans and mung beans. So what is the method of soaking beans before making bean sprouts?

Bean sprouts are grown like this:

1. Learn to select seeds. Seeds are those with full, complete, alive, and full grains that have passed the dormancy period.

2. Use suitable containers, preferably coarse pottery (it has better air permeability and water absorption properties, the simplest is to use a flower pot).

3. Soak the soybean seeds in a container until they swell, drain the water and place them in a coarse earthenware container, and cover them with a layer of wet cotton cloth to control water loss and surface humidity.

4. According to the conditions for seed germination and the requirements of different seeds for the three conditions of "water, temperature, and air", reasonable control should be carried out. The seed sprouts should be rinsed with clean water at least twice a day. In winter, it is best to control the temperature above 20 degrees. If the temperature is too low, it is not easy to germinate, and even if it germinates, it will be very slow.

5. After a few days, when the length of the bean sprouts meets your requirements, you can cook them and serve them on the table.

6. A reminder: Be careful to prevent the sprouts from rotting during the growth process. Another point is that the bean sprouts grown in this way will be very short, but they will have a different flavor.

Soybeans soaked in vinegar

Method 1

250g fresh soybeans and appropriate amount of original balsamic vinegar. Soak soybeans in original aromatic vinegar for 15 days, and consume 5 to 10 soybeans soaked in vinegar every day. First of all, the method of soaking soybeans in vinegar is actually very simple. The key is that the soybeans must be raw, and the vinegar must be artificially brewed (such as original balsamic vinegar). Just wash the purchased soybeans, put them in a wide-mouth bottle, pour the original balsamic vinegar into the bottle to submerge the soybeans, but the soybeans can only be placed in one-half of the bottle, because the next day, you will find that the soybeans have swelled up. At this time, add vinegar to submerge the soybeans. Do this two or three times until the soybeans no longer swell up. It can be eaten after five days.

Method 2 of soaking soybeans in vinegar

Materials

Main ingredients: 400g soybeans

Seasoning: rice vinegar

1. Wash the soybeans and drain them for later use

2. Heat the pan until 60% hot

3. Add soybeans over low heat and stir-fry for 30 minutes

4. When the soybean skin cracks, remove from heat, place in a stainless steel basin, and let cool.

5. Put soybeans into a glass bottle and prepare rice vinegar

6. Pour the rice vinegar into a glass bottle, cover it with a lid, leave it for a week, and then you can eat it after opening the lid.