1) green soybean
菜用毛豆
1.
Effects of some new organic manures on yield,quality and N use efficiency of green soybean;
几种新型有机肥对菜用毛豆产量、品质及化肥氮利用率的影响
2) snow pea with preserved vegetable
雪菜毛豆
3) vegetable soybean
菜用大豆
1.
Factor analysis on vegetable soybean under different environments;
不同生境下菜用大豆产量与品质性状的因子分析
2.
Study on method of core collection construction for sensory quality traits of summer-planted vegetable soybean.;
夏播菜用大豆感官品质性状核心种质构建方法的研究
3.
Canonical correlation analysis of growing period, agronomic character, yield and quality character in the spring vegetable soybean;
春播菜用大豆生育期、农艺性状与品质性状的典范相关分析
4) vegetable broad bean
菜用蚕豆
1.
Improvements on the yield and quality of vegetable broad beans were studied using techniques,such as main stem tip pruning,branch thinning,floret thinning,and/or top cutting,during growing period of the broad beans.
为提高菜用蚕豆产量和外观品质,对大粒菜用蚕豆进行摘心、疏枝、疏花和打顶等疏剪技术的应用试验。
6) Specialized soybean for vegetable
芽菜专用豆
补充资料：盐水毛豆
盐水毛豆
【菜名】 盐水毛豆
【所属菜系】 全部
【特点】 清香鲜嫩，佐酒最美。
【原料】
毛豆50克，花椒15粒，精盐适量。
【制作过程】
1.将毛豆洗净，沥去水汾，挑选饱满个大的，用剪刀去两端的尖角，(为使毛豆进味)。
2.将剪好的毛豆放入锅中，放花椒和精盐，加清水至与毛豆平，用旺火加盖煮20分钟后捞出，装盘。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。