adzuki

简明释义

英[ədˈzuːki]美[ədˈzuːki]

小豆

英英释义

单词用法

同义词

反义词

例句

1.PP333 and NAA treatment increased the content of carotenoid, soluble protein, chlorophyll of adzuki bean's function leaf, and strengthened the photosynthesis ability.

多效唑和萘乙酸处理均增加了红小豆功能叶中叶绿素、类胡萝卜、可溶性蛋白的含量，增强了光合作用的能力。

2.The NAA treatment increased adzuki bean's plant high, the leaf area and the branching number, it reduced the main stalk pitch number slightly, its influence to the stem thick was not obvious too.

萘乙酸增加了红小豆的株高、叶面积和分枝数，略微降低了主茎节数，对茎粗的影响效果不明显。

3.This research was conducted to clarify the production property improvement of old and new cultivars in yield and yield components in adzuki bean.

本研究就是对红小豆新旧品种产量和产量构成因素的改良进行阐述和分析。

4.The eggs then hatched into larvae and intruded into adzuki bean grains. The spatial distribution of the egg-laying pattern was aggregation distribution caused by environmental factors.

绿豆象卵在小豆荚上的空间分布型为聚集分布，其聚集原因是由环境因素引起。

5.Boil together mung beans, pearl barley, adzuki beans, and figs. This makes a delicious desert that will sustain good energy and help digestion.

把绿豆、珍珠麦、红豆和无花果放到一起煮，这就做成了一道美味的甜点，可以提供丰富能量，同时有助消化。

6.Adzuki bean SOYBEAN, who grew up a little faster, and let know that you grew up in the end, what will become.

小豆豆儿，们快一点儿长大吧，让知道你们长大以后到底会变成什么样子。

7.The NAA treatment increased adzuki bean's plant high, the leaf area and the branching number, it reduced the main stalk pitch number slightly, its influence to the stem thick was not obvious too.

萘乙酸增加了红小豆的株高、叶面积和分枝数，略微降低了主茎节数，对茎粗的影响效果不明显。

8.In addition, the adzuki bean soup, longan soup, rice pudding is a good daily selection, southerners like fermented glutinous rice boiled egg is also good.

另外，红豆汤、桂圆汤、八宝粥都是不错的日常选择，南方人喜欢的醪糟煮鸡蛋也很好。

9.You can find adzuki 红豆 beans in most Asian grocery stores.

你可以在大多数亚洲杂货店找到红豆。

10.I love adding adzuki 红豆 to my rice for extra flavor.

我喜欢在米饭中加入红豆以增加风味。

11.The soup was enhanced with the addition of adzuki 红豆 for texture.

汤中加入了红豆以增加口感。

12.In Japan, adzuki 红豆 is often used in traditional sweets.

在日本，红豆常用于传统甜点。

13.I made a delicious dessert using adzuki 红豆 paste.

我用红豆酱做了一个美味的甜点。

作文

Adzuki beans, known scientifically as Vigna angularis, are small, red beans that are widely cultivated in East Asia. They have a sweet flavor and are often used in various culinary dishes, particularly in Japanese and Chinese cuisine. The popularity of adzuki (红豆) beans can be attributed to their versatility and nutritional benefits. Rich in protein, fiber, and essential vitamins, they serve as an excellent source of plant-based nutrition for vegetarians and vegans. In Japan, adzuki (红豆) beans are commonly used to make 'anko', a sweet red bean paste that is a staple in many traditional desserts. This paste can be found in mochi, dorayaki, and even as a filling for cakes. The process of making anko involves cooking the beans until they are soft, then mashing or pureeing them with sugar to create a smooth or chunky texture, depending on the desired outcome. In addition to their use in sweets, adzuki (红豆) beans can also be incorporated into savory dishes. They can be added to soups, stews, and salads, providing a hearty texture and a boost of flavor. The beans are often cooked with rice, creating a nutritious and satisfying meal that is both delicious and filling. Nutritionally, adzuki (红豆) beans are packed with health benefits. They are low in fat and high in fiber, making them an excellent choice for those looking to maintain a healthy weight. The fiber content helps to regulate digestion, while the protein aids in muscle repair and growth. Furthermore, adzuki (红豆) beans are rich in antioxidants, which can help combat oxidative stress and reduce the risk of chronic diseases such as heart disease and diabetes. Beyond their culinary uses, adzuki (红豆) beans hold cultural significance in various Asian traditions. In some cultures, they are associated with good fortune and are often eaten during celebrations such as the Lunar New Year. Their vibrant red color symbolizes prosperity and happiness, making them a popular choice for festive dishes. Growing adzuki (红豆) beans is relatively easy, as they thrive in warm climates and well-drained soil. They are usually planted in late spring and harvested in late summer or early fall. Farmers appreciate adzuki (红豆) beans not only for their economic value but also for their ability to improve soil fertility through nitrogen fixation. This makes them a valuable crop in sustainable agricultural practices. In conclusion, adzuki (红豆) beans are a versatile and nutritious food that has been cherished in Asian cuisine for centuries. Their sweet flavor, health benefits, and cultural significance make them a unique ingredient worthy of exploration. Whether enjoyed in sweet desserts or savory dishes, adzuki (红豆) beans continue to be a beloved staple in many households around the world. As more people become aware of their benefits, it is likely that adzuki (红豆) beans will gain even greater popularity in global cuisine.

红豆，学名为Vigna angularis，是一种小型红豆，广泛种植于东亚。它们味道甜美，常用于各种烹饪菜肴，尤其是在日本和中国菜中。adzuki（红豆）豆的受欢迎程度可以归因于其多功能性和营养益处。富含蛋白质、纤维和必需维生素，它们为素食者和严格素食者提供了极好的植物性营养来源。在日本，adzuki（红豆）豆通常用于制作'anko'，一种甜红豆沙，是许多传统甜点的主食。这种豆沙可以在麻糬、铜锣烧甚至作为蛋糕的馅料中找到。制作anko的过程包括将豆子煮至软烂，然后用糖捣碎或搅拌成光滑或粗糙的质地，具体取决于所需的结果。除了用于甜食外，adzuki（红豆）豆还可以加入咸菜肴中。它们可以添加到汤、炖菜和沙拉中，提供丰富的口感和风味。豆子常与米饭一起煮，形成一道营养丰富且令人满意的餐点，既美味又填饱肚子。从营养上看，adzuki（红豆）豆富含健康益处。它们低脂肪、高纤维，非常适合那些希望保持健康体重的人。纤维含量有助于调节消化，而蛋白质则有助于肌肉修复和生长。此外，adzuki（红豆）豆富含抗氧化剂，有助于对抗氧化压力，降低心脏病和糖尿病等慢性疾病的风险。除了烹饪用途，adzuki（红豆）豆在各种亚洲传统中具有文化意义。在一些文化中，它们与好运有关，常在春节等庆祝活动中食用。它们鲜艳的红色象征着繁荣和幸福，使其成为节日菜肴的热门选择。种植adzuki（红豆）豆相对简单，因为它们在温暖气候和排水良好的土壤中生长良好。它们通常在晚春播种，在晚夏或初秋收获。农民们欣赏adzuki（红豆）豆不仅因为其经济价值，还因为它们通过固氮作用改善土壤肥力。这使它们在可持续农业实践中成为一种宝贵的作物。总之，adzuki（红豆）豆是一种多功能且营养丰富的食物，几个世纪以来在亚洲美食中受到珍视。它们的甜美风味、健康益处和文化意义使其成为一种独特的成分，值得探索。无论是在甜点还是咸菜肴中享用，adzuki（红豆）豆仍然是世界许多家庭中备受喜爱的主食。随着越来越多的人意识到它们的好处，adzuki（红豆）豆在全球美食中的受欢迎程度可能会进一步提升。