论文部分内容阅读
豆芽,即用黄豆、绿豆经水浸出芽后,在酶系作用下,部分营养成分降解或被利用的一种佳蔬。其形态优美,水嫩晶莹,给人们以冰肌玉质之感。 我国食用豆芽历史悠久,古代曾有不少名人对豆芽大加赞美,明代诗人陈嶷有十分生动形象的《豆芽赋》:“有彼物兮,冰肌玉质,子不入于污泥,根不资于扶植,金芽寸长,珠蕤双粒,匪绿匪青,不丹不赤,白龙之须,春蚕之蛰,信哉斯言,无斯其实。虽狂风急雨,不减其芳,重露严霜,不调其实,物美而价廉,众知而易识。”可见,豆芽之为菜,自古为人喜
Bean sprouts, that is, with soybeans, mung bean water after budding, under the action of enzymes, some nutrients degradation or utilization of a good vegetable. Its beautiful shape, supple crystal, giving people a sense of ice muscle jade. There is a long history of edible bean sprouts in our country. In ancient times, many celebrities praised the bean sprouts greatly. Ming Dynasty poet Chen Huan has a very vivid image of “bean sprouts”: “There are things Xi, ice muscle jade, children do not enter the sludge, Roots are not funded in support of the golden bud inch long, Beads Shuangli, Bandit Green Bandit Youth, Bhutan is not red, white dragon whiskers, spring silkworm sting, letter Takasawa statement, no In fact, although the stormy rain, not diminished Its aromatic, heavy exposure to severe frost, not tune in fact, the United States and inexpensive, all known and easy to understand. ”Visible, bean sprouts for the vegetables, since ancient times is gratifying