炎炎夏日,母亲总喜欢自己动手做绿豆汤解暑。每次动手熬煮之前,她都会把那些细小的、色泽灰暗、硬邦邦的绿豆放进清水中浸泡一段时间。当我问母亲原因时,她笑着说:“没有浸润过的绿豆特别难煮,花费的时间多不说,煮出来的绿豆汤色泽也不好看。绿豆经过水的浸润后,吸足了水分会显得色泽鲜亮,柔软润滑有分量,更快更容易煮熟煮烂。同时浸润后的绿豆煮出来的汤味道鲜甜可口。”我在旁边 Summer, the mother always like to do their own mung bean soup Jieshu. Every time before cooking, she will be those small, dark gray, hard-boiled mung bean soaked in water for some time. When I asked her why she was a mother, she smiled and said: “The mung bean that has not been infiltrated is particularly hard to cook, the time spent does not say much, and the mung bean soup cooked out does not look good in color. Moisture will appear bright color, soft and smooth, weight, faster and easier cooked boiled. At the same time the infused mung bean cooked soup taste sweet and delicious. ”I was beside