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星期一的下午一放学,回到家里,我就迫不及待地往罐子里抓了一把绿豆:小绿豆圆圆的,比米粒大一点,紧紧地穿着绿衣裳,表面很光滑,摸起来可硬了。端来一碗水,把绿豆放进去,绿豆全都沉入碗底。今晚,这些绿豆便在我的实验碗里过夜。第二天早上一起床,我飞奔到厨房一看,哇!变化真不少,喝饱水的绿豆变胖了好多,颜色也变浅了。有些绿豆中间裂开了一条细细的缝,露出了白白的皮,有些绿豆还是没有变化。我小心翼翼地把绿豆倒在有孔的篮子,上面盖了一块湿润的布。
Monday afternoon school, back home, I can not wait to grab a mung into the jar: green mung bean round, bigger than the grain, tightly dressed in green clothes, the surface is very smooth, it feels hard It’s Side to a bowl of water, mung bean into it, mung bean all sink into the bowl. Tonight, these mung beans will spend the night in my experimental bowl. The next morning, get up, I flew to the kitchen to see, wow! A lot of changes, drink plenty of mung bean fat a lot better, the color lighter. Some green beans split in the middle of a thin seam, exposing the white skin, some mung bean still no change. I carefully pounded the mung beans in a perforated basket covered with a damp cloth.