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煮豆的方法,因豆的种类和调味法等不同而异。平时吃的煮豆,有煮成膨胀五香豆的,有用文火煮成带皱皮的硬豆的。常用来作煮豆的豆类,有含蛋白质和脂肪多的大豆(包括黑豆)和含淀粉多的小豆、豇豆及菜豆等。一般来说,虽然淀粉多的豆类易煮,但其外皮坚韧,内部(子叶)组织比谷
The method of cooking beans varies according to the type of bean and flavoring method. Normally eat boiled beans, boiled spiced beans, sibilant hard beans with a cricket. Commonly used to cook beans beans, protein and fat containing soybeans (including black beans) and more starchy adzuki beans, cowpea and beans and so on. In general, although many starchy beans are easy to boil, their crusts are tough, with the inner (cotyledons) tissue of Valley