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绿豆汤是夏季消暑佳品。目前有一种流行说法:绿豆汤只要煮五、六分钟,吃时只喝清汤不吃肉,因为“绿豆清热之力在皮,解毒之力在肉”。这种说法其实并不全面。那只煮五六分钟的绿豆汤碧绿清透,看着爽心、尝着清口,煮至酥烂的绿豆汤则味浊不可口,自然无此观感。但是,并不能以观感来截然划分清暑力与解毒力,也较难明确绿豆皮与肉之间的不同作用。绿豆是食中要物、菜中佳品,以其富含蛋白
Mung bean soup is summer heat Jiapin. There is a popular saying: mung bean soup as long as cooking five or six minutes, eat only clear soup do not eat meat, because “mung bean heat in the skin, the power of detoxification in the meat.” In fact, this argument is not comprehensive. That only cooked five or six minutes green bean soup clear green, looking cool, taste Qingkou, cook until the rotten green bean soup is unpleasant, naturally no such feeling. However, it is not possible to categorize Qingshu force and detoxification force with the concept of perception, and it is also more difficult to clarify the different roles between mung bean skin and meat. Mung bean is a staple in food, vegetables in the share, with its rich protein