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1)  Jiayundou
架芸豆
1.
The Selective Breeding of Jiayundou 95-8;
架芸豆95-8新品种的选育
2)  kidney bean
芸豆
1.
Analysis of yield traits and stability in kidney bean of different genotype
不同基因型芸豆品种丰产性及稳定性分析
2.
SDS-PAGE analysis of storage protein (SP) accumulation was conducted with trailing type (Y09) and erection type (Y06) of kidney beans as materials during seed development stage.
以半蔓生型奶花芸豆(Y09)和直立型奶花芸豆(Y06)为材料,通过SDS-PAGE分析研究了开花后种子形成过程中贮藏蛋白(SP)的积累规律。
3.
The results indicated that the YD02-11 has the best integrated characters among the tried Kidney bean varieties, YD02-02,YD02-07 and YD02-012 were in the middle, YD02-03 and YD02-06 the worst.
应用同异分析法对2006年国家芸豆品种区域试验(西昌点)9个品种进行了综合评价,结果表明:YD02-11综合性状最好,其次是YD02-02、YD02-07、YD02-012等,YD02-03、YD02-06最差。
3)  Phaseolus vulgaris
芸豆
1.
Production Investigation and Sustainable Development Suggestion of Phaseolus vulgaris in Wuzhai;
五寨芸豆生产调查及持续发展建议
2.
Study on Extraction and Separation of Protein from Phaseolus vulgaris by Ultra Filtration Technology;
芸豆蛋白质的提取及超滤分离研究
3.
Test and Extension of Introduction of Phaseolus vulgaris;
晋西北芸豆引种试验与推广
4)  preserved kidney bean
芸豆蜜饯
1.
The processing technology for low-sugar preserved kidney bean was studied.
研究了低糖芸豆蜜饯生产工艺。
5)  red speckled kidney bean
红花芸豆
1.
Identification and purification of pigments in red speckled kidney bean(Phaseolus vulgaris L.) by macroporous resin;
大孔树脂法纯化红花芸豆色素及初步鉴定
2.
The optimal extractive process and stability of the pigment extracted from red speckled kidney bean (Phaseolus vulgaris L.
本研究探讨了红花芸豆色素的最佳提取条件和色素的稳定性。
6)  Yundou beans
芸豆角
补充资料:干煸芸豆
干煸芸豆
干煸芸豆

【菜名】 干煸芸豆

【做法】 煸

【菜系】 川菜菜谱

【主料】 蔬菜

【味型】 咸鲜

【成菜】 热菜

原料

芸豆、猪肉、虾米、冬菜、葱,姜、蒜、精盐、味精,糖、酱油、麻油、花生油各适量。

制作

1、将芸豆择洗干;争切成长段,猪肉切成末。

2、虾米、冬菜、葱、姜、蒜均切成末。

3、将芸豆放入热油锅内过油捞出;锅内留少许油,下肉末煸炒,放入虾米、冬莱、姜末和芸豆,中火干煸片刻,加高汤,收干汤汁,加调料,淋麻油,撒葱花,装盘即可。

特点

脆嫩爽口,清香鲜美。

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