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绿豆芽,即绿豆经水浸发的嫩芽,晶莹如玉,脆嫩鲜爽,是百姓餐桌上四季常见的佳蔬。绿豆芽是我国的一大发明,早在一千多年前,古人已掌握了浸发绿豆芽的工艺。宋代陈元靓在《岁时广记》中记述“七夕”用水浸发绿豆芽,视这为“生花盆儿”。当时人们在农历七月初七前十日,以水浸绿豆,每天换两次水,待芽长到五六寸长时,将绿豆芽移至花盆
Mung bean sprouts, that is, the mung bean water-soaked buds, crystal jade, fresh and crisp crisp, is the common people on the table four seasons vegetables. Mung bean sprouts is a great invention in our country. As early as a thousand years ago, the ancients already mastered the technology of soaking green bean sprouts. Chen Yuan Liang in the Song Dynasty in the “age-wide record” in the description of “Tanabata” with water-soaked green bean sprouts, depending on this as “flower pot children ”. At that time, people were in the seventh day before the seventh day of the seventh lunar month in order to flood the mung bean and change the water twice a day. When the buds grew to five or six inches long, they moved the mung bean sprouts to the flowerpot