Pressurized instant bean sprouts is a new technology. Each kilogram of soybeans can produce about 8 kilograms of bean sprouts, and each kilogram of mung beans can produce 12-14 kilograms of mung bean sprouts, which is 3-4 kilograms more than conventional methods. The sprouts sprouted by pressing, the buds are thick, the roots are short, the length is the same, the whiteness is crisp, and it is very popular. Pressurized fast-growing bean sprouts, the operating technique is simple and easy to learn. One is to prepare materials: to do a number of simple wooden boxes, the bottom of the box is required to have seams to filter water. Each wooden box is equipped with 3-5 pieces of red bricks just out of the kiln, a few pounds of white thatch, and some rough sawn wood chips. The second is to dip beans: choose fresh soybeans or mung beans, remove the disability, insects, rotten beans, pour into the clean water soak, soak for 4-6 hours, mung bean soak for 7-9 hours. The third is the germination: soaked soaked beans, flat on the bottom of washed wooden boxes, green beans 3-4 cm thick booth, beans 4-5 cm thick, and then covered with 6-20 cm thick thatch. In the event of a cold day, a layer of 2-3 cm thick rough sawdust can be spread first, and then thatched. Finally, the red bricks were pressed side by side to compress the thatched grass. Hot days cool place, cold weather shelter place, empty the bottom of the tank in order to leak. For the first day after packing, apply water once every 12 hours; 2-3 days, once every 8 hours; 4-5 days, once every 6 hours; 6-7 days, once every 4 hours. In cold weather, pour with warm water at 10 degrees Celsius. Do not turn red bricks during sprouting. Matters needing attention: Dieffenbachia must be fresh and clean without mould, use twice at most; sawdust can only be used once.