1) dry date wine
干红枣酒
1.
Effect of ultra high pressure treatment on higher alcohols in dry date wine;
超高压处理对干红枣酒中高级醇的影响
2.
The effects of ultra-high pressure processing(UHP,100~700 MPa) on microflora amount,and the survival amount of mold and yeast in dry date wine were studied.
研究了超高压处理对干红枣酒中菌落总数、霉菌和酵母菌存活量的影响。
3) jujube cheese
红枣干酪
4) dried jujube
干红枣
1.
GC/MS Analysis of Components in Dried Jujube Extracted by ASE and Its Application in Cigarettes
干红枣ASE提取物的GC/MS分析及其在卷烟中的应用
5) dry winter date wine
干型冬枣酒
6) red jujube and hops beverage
红枣酒花饮料
1.
Study on the stability of red jujube and hops beverage fermented by lactic acid bacteria;
乳酸菌发酵红枣酒花饮料稳定性的研究
补充资料:红绿豆干丁
红绿豆干丁
原料: 原 料:
原材料:蒜苗200克,豆腐干200克,青红菜椒30克。调味料:精盐3克,味精3克,湿生粉2克,麻油2克,白糖2克。
制法: (1)豆腐干切丁,蒜苗切段,青红菜椒去瓤切丁。
(2)锅内加水烧开,放入豆腐干稍煮片刻,捞起待用。
(3)烧锅下油,加入蒜苗和青红椒丁炒至八成熟,放入豆腐干,调入盐,味精,白糖爆炒至干香,用湿生粉勾芡,淋入麻油即成。
特点: 小贴士:蒜苗不要炒得过熟,口感才会好。
说明:补充资料仅用于学习参考,请勿用于其它任何用途。