1)  new burner
新型烧嘴
1.
Briefly presents the application of a new burner in the gasification plant of Shandong Yankuang Lunan Chemical Fertilizer Factory and studies on the new burner.
简述新型烧嘴在山东兖矿鲁南化肥厂气化装置上的应用情况及对新型烧嘴所作的研究,通过应用情况分析证明新型烧嘴在运行到120d后各项指标正常,烧嘴处于良好状态,提出烧嘴维护和改进的几点设想。
2)  new-type
新型
1.
The design idea or new-type inverter welding power;
新型逆变式焊接电源的设计思想
2.
New Course:build out the new-type classroom instruction form;
新课程:营造新型的课堂教学形态
3.
The hot-forging dies made by new-type precision casting die steel are applied on site.
采用新型精铸模具钢制备热锻模并进行现场应用。
3)  new type
新型
1.
A new type steam distillation and reflux apparatus;
一种新型水气蒸馏回流仪
2.
Development of a new type smoking insecticide against cockroaches and its packing design;
新型灭蟑烟剂的研制及其包装设计
4)  new
新型
1.
Influences of high energy ball milling on microstructure and properties of a new steel bonded titanium carbide;
高能球磨对新型TiC钢结硬质合金组织和性能影响的研究
2.
The characters and developmengts of new light weight aggregate concrete;
新型轻骨料混凝土特性及发展
3.
Neotame:a new high-intensity sweetener;
纽甜(Neotame)——一种新型强力甜味剂
5)  new style
新型
1.
Introduces the status of the mine winch and the basic ideas about the new style of haulage winch.
介绍了国内矿用小绞车现状及一种新型运输绞车的设计思想。
2.
This thesis introduces the status and importance of the mine winder and the basic ideas about the new style of mine endless-rope winder's drive system.
介绍了绞车在矿井辅助运输中的重要性和现状及新型无极绳绞车传动系统的设计思想。
3.
A new style device for pallet stabilization is introduced in this paper.
本文介绍一种新型吊盘稳盘装置。
6)  new-style
新型
1.
This assay summarized the research and literature of new-style bioflocculant in the latest two years.
本文对近两年来新型生物絮凝剂的研究报道进行了综述。
2.
This article is an introdution to a new-style dormitory which meets the demands of collectiveness and privacy and provides a new idea for 21st century dormitery design.
介绍一栋新型集体宿舍楼。
3.
The preparation of new-style Solid Alcohol Fuel has been studied.
研究了两步法制备新型固体醇燃料的工艺,详细讨论了各种影响因素,确定了最佳工艺条件:反应温度为70℃,固体醇燃料的化学组分分别为分散剂1。
参考词条
补充资料:沙煲烧汁焗鱼嘴

菜名: 沙煲烧汁焗鱼嘴

主料: 鱼嘴750克,蒜子250克,姜50克。干葱头50克,鲜葱头100克,葱茎50克,青红辣10克,特制烧汁30克,蚝油50克,花雕酒25克。

配料: 味精、盐、辣椒酱、胡椒粉少许。

做法: 爆香姜、蒜子、干葱头及鲜葱头放入沙煲,然后放鱼嘴、烧汁,加水25克,中上火焗5分钟,加青红椒丝、葱丝、芫茜。

特点: 鱼香、蒜香、酱香和谐,飘香扑鼻,肉甘味鲜。

说明:补充资料仅用于学习参考,请勿用于其它任何用途。