豆芽菜是我国城乡人民冬春季节的家常菜,但在传统豆芽培育中,存在周期长、产量低,有根须、纤维多,吃时口感差的特点.目前,采用科学的方法生产高产无根豆芽,生长周期短,操作简单,不烂窝,而且粗壮白嫩无根,卖相好.黄豆每公斤可生产9～11公斤豆芽菜,绿豆则更高.豆芽菜生产不受气候条件的限制,也不需土地,是家庭和 Bean sprouts is a kind of home-grown dish for the urban and rural people in the spring and winter in our country, but in the traditional cultivation of bean sprouts, there are some characteristics such as long cycle, low yield, root exudates, many fibers and poor mouthfeel when eating.At present, Root bean sprouts, short growth cycle, simple operation, not rotten nest, and sturdy white tender rootless, good looks.Soybean can produce 9 to 11 kilograms of bean sprouts per kilogram of vegetables, mung bean is higher.Motivation of bean sprouts are not subject to climatic conditions, Also do not need land, is home and