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1)  middle part of the east sag of Liaohe Depression
辽河坳陷东部凹陷中段
1.
Effective reservoir recognition of paleogene trachyte in the middle part of the east sag of Liaohe Depression;
辽河坳陷东部凹陷中段古近系粗面岩有效储集层的识别
2)  Liaohe eastern depression
辽河东部凹陷
1.
Paleogene passage system in the northern part of Liaohe eastern depression and its effect on hydrocarbon migration;
辽河东部凹陷北部古近系输导体系及其对油气运移的影响
3)  Liaohe depression
辽河坳陷
1.
Diagenetic facies analysis and high quality reservoir prediction of the Cenozoic in southern segment of western slope of Liaohe Depression;
辽河坳陷西部斜坡带南段新生界成岩相分析与优质储集层预测
2.
Diagenesis of Liaozhong sag in Liaohe depression and pore evolutionin its middle-deep strata;
辽河坳陷辽中凹陷成岩作用与中深层孔隙演化
3.
Characteristics of volcanic rock reservoirs in Ou-Huang area of the eastern sag in Liaohe depression and prediction of favorable reservoirs;
辽河坳陷东部凹陷欧-黄地区火山岩储集层特征及有利储层预测
4)  mid-north section of eastern sag
东部凹陷中北段
1.
Application of log response in igneous reservoir study: A case study in the mid-north section of eastern sag, Liaohe oil province;
测井响应在火成岩储层研究中的应用——以辽河油区东部凹陷中北段为例
5)  central east sag
东部凹陷中段
1.
Igneous reservoir forming conditions for central east sag;
东部凹陷中段火山岩成藏条件分析
6)  Eastern Depression of the Liaohe Basin
辽河盆地东部凹陷
1.
Based on heat flow measurements and vitrinite reflectance ( R o) data, the geothermal history of Eastern Depression of the Liaohe Basin was reconstructed, which indicated that the Eastern Depression was characterized by lower present day heat flow varying between 47~70 mW/m 2, and that the depression experienced a much higher heat flow (66~82 mW/m 2) period from 43 Ma to about 25 Ma ago.
根据辽河盆地东部凹陷大地热流测量和镜质体反射率数据 ,恢复了该区的热历史 ,结果表明 :东部凹陷热流呈现古热流高现今热流低的变化特征 ,沙河街组三段沉积期到东营组沉积期 (距今 43~ 2 5Ma)盆地热流为 66~ 82mW m2 ,现今热流值为 47~ 70mW m2 。
补充资料:豆豉烧中段

【菜名】 豆豉烧中段

【所属菜系】 浙江菜

【特点】 色泽金黄,肉嫩鲜美,爽滑利口。

【原料】

桂鱼一条(约重600克)。 猪肥肉末25克,豆豉末25克。精盐3克、味精2.5克、白糖15克、芝麻油15克,酱油乃克、姜末10克、葱末5克、熟猪油60克、葱段10克、湿淀粉5克。

【制作过程】

将桂鱼洗净,斩下头和尾部在鱼的两侧背部厚肉部位剞上粗网形花刀,用酱油均匀地涂在鱼皮上。将炒锅置旺火上,下入熟猪油,烧至七成热(约154℃)放入鱼段,两面煎至金黄色时,倒出。原炒锅内加入葱段、姜末,豆豉末,猪肥膘肉末略煸,加入绍酒、酱油、白糖和清水250克,复将鱼段落锅,用中火煮沸,加盖改用小火,焖炆至汁浓。然后,添加味精,用湿淀粉勾芡,撒上葱末、淋上芝麻油即成。

说明:补充资料仅用于学习参考,请勿用于其它任何用途。
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