Cultivation techniques of green bean sprouts and bean sprouts

Mung bean sprouts are germinated sprouts of mung bean seeds until they are unfolded. The edible part is mainly the hypocotyl, and its unfolded cotyledons can also be eaten. Mung bean sprouts have a long history of cultivation and eating in our country, and there are extensive eating habits everywhere. Due to the convenient production of mung bean sprouts and the few facilities required, it can be produced throughout the year and is the main vegetable that is balanced throughout the year. Mung bean sprouts are rich in nutrients, crispy and delicious. According to the test, aspartic acid 6.4 g, tyrosine 1.9 g, valerate 1.7 g, leucine 1.6 g, and phenylalanine are measured per 100 g of dry matter. 1.5 grams and other amino acids. Each 100 grams of fresh bean sprouts contains 30 to 40 milligrams of vitamin C. The nutrients in mung bean sprouts are easily absorbed and utilized by the human body. They can be used as fried food, soup, and salad. They are the most widely consumed and most productive of sprouts.

1. The new mung bean species with high germination rate and good germination potential were selected for the selection. Remove the broken, moth-eaten, mildewed seeds. Rinse with water to remove impurities and floating seeds.

2. Soaking, germination, soaking with fresh water for 8 to 12 hours, remove and drain excess water. In barrels or bamboo baskets, drain holes should be provided at the bottom of the barrel. Wooden barrels or bamboo baskets should be disinfected in advance, and the thickness of the beans should be 13 to 16 cm, and then put into a warm room. The germination period is maintained at about 25°C, and watering is performed once every 4 to 5 hours to maintain the humidity of the seeds. The shading of the seed with a clean burlap is beneficial to heat preservation and moisture retention. In 5 to 7 days, the buds can be listed as a whole when they are 7 to 10 cm in length. One kilogram of green beans produces 8 kilograms of bean sprouts. The production method of bean sprouts is the same as that of green bean sprouts.

Chinese traditional chicken growth cycle is long, mature slowly, less meat. Meat features more fat, rich flavor, more suitable for soup, braised, white cut and other traditional diet. The introduction of white feather broiler with advanced scientific large-scale collective breeding experience, so that its growth cycle is greatly shortened, and there are more mature and fast meat characteristics, compared with the meat of its own flesh less fat, rich gravy, Fine fibers, the nutrients contained in the body more easily absorbed. Because of the characteristics of white chicken meat, so they are more suitable for deep-fried, barbecue, fried chicken and other cooking methods.

Fresh lamb, high nutritional value, where lack of kidney yang, Yaoxisuanruan, abdomen cold pain, labor-deficit who can use it for therapeutic products. Mutton is rich in nutrition, and is of great benefit to tuberculosis, bronchitis, asthma, anemia, deficiency of both qi and blood in the postpartum, cold pain in the abdomen, chills, malnutrition, weakness of the waist and knees, impotence and premature ejaculation, Bushen impotence, moderate temperature effect of tonic, men are suitable for regular consumption.

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