Cooking Steps

1. 

   Step1:Lay a layer of Maifan stone ball without passing through the drain hol

2. 

   Step2:Spread a layer of mung beans. The thickness of a bean is about. 80g

3. 

   Step3:Spread the rest of the maifanshiqiu. Pay attention to the thickness of the Maifan stone ball. If there is less paving, the bean sprouts will come out in advance. They will turn red and bitter when they see the light. The amount of maifanshiqiu should be good with bean sprouts. Maifanshiqiu can still be completely covered.

4. 

   Step4:Water it three to five times a day. Water it slowly so as not to wash up the beans. The amount of water can be a little more. It plays the role of washing. Pay attention to keep the drainage unobstructed. The water will blister the bean sprouts.

5. 

   Step5:The fastest two days. Usually three to five days. When the Maifan stone ball is covered with the jar, you can harvest it.

6. 

   Step6:It has plenty of water, short roots, few fibrous roots and thick bean sprouts. Completely dark. Bean sprouts don't turn red or bitter.

7. 

   Step7:81 grams of mung beans can give a jin of sprouts. This harvest is early. Before the jar is full, it's early. There are 442 grams.

8. 

   Step8:The Maifan stone ball is heavy. Pour it into the water. The bean shell will float on it. You can pour water while flushing. Wash the bean shell away.