Black bean sprouts (small bean sprouts) are a kind of tender and nutritious sprouts. Rich in calcium, phosphorus, iron, potassium and other minerals and a variety of vitamins, the content is higher than the green bean sprouts. Generally eaten when the shoot height is 3-10 cm. At this time, the two true leaves have not yet been unfolded, which can be wonderful for soup or salad and hot pot vegetables. The taste is fragrant and crisp, with unique flavor and excellent taste. 1. Production conditions are carried out in shady or cool rooms in summer and in greenhouses or indoors in winter. Black bean sprouts have a short production cycle and can be harvested in about 10 days. The trays for three-dimensional cultivation can be made of angle iron, wood, and size space. In general, the spacing between each layer is 40 cm, so that the lower layer of sprouts has light. Seedling tray can be used plastic seedling tray, flat bottom vent. 2. The use of new species of black adzuki bean used in the production technology requires a germination rate of more than 90%. The clean seeds were picked and soaked in warm water at 20°C for 36 hours to allow the seeds to absorb enough water to germinate. Sowing without any agricultural fertilizer, the newsprint paper with strong water absorbency can be placed on the seedling plate, and the seeds can be evenly spread on the plate after being moistened with water. About 0.25 kilograms per tray is used. Multi-faceted hands stacked seedlings, generally 5-10 plates for a trip, the top with wet sack insulation. The room temperature is kept at about 22°C. It can be as long as about 1cm in two or three days. At this time, it can be put on shelves separately and sprayed 3 times a day to keep the paper tray moist and water free. At 20°C, it can be harvested after about a week and a length of 8 cm.
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