1) mushroom wine
香菇酒
1.
Study on fermentation technology of mushroom wine;
香菇酒发酵工艺条件优化
2) lentinus edodes primi tive wine
香菇原酒
3) Study on the Mushrooms Wine Technology
香菇酒的研制
4) lentinus edodes
香菇
1.
Study on property of γ-GTP and its influence on formation of arom compounds during lentinus edodes' hot-air drying;
γ-GTP对香菇热风干燥香气形成的影响及其性质研究
2.
Characterization of Polysaccharide L-2A Isolated from Lentinus Edodes;
香菇多糖L-2A的结构表征
3.
Study on Carbon and Nitrogen Resource of Lentinus edodes in Liquid Fermentation;
香菇液体发酵过程中碳氮源的研究
5) Lentinula edodes
香菇
1.
Dynamics of absorption and accumulation of Lentinula edodes accumulated heavy metals from culture medium and critical contents;
香菇对培养基中有害重金属的吸收富集规律及临界含量值
2.
Study on Optimization of Culture Conditions for Improved Production of Lentinula edodes Laccase;
优化培养条件对提高香菇漆酶产量的研究
3.
Study on Optimization of Cultivation Condition in Zinc-enriched Lentinula edodes;
香菇富锌及其培养条件优化
6) mushroom
[英]['mʌʃrʊm] [美]['mʌʃrum]
香菇
1.
Research on the Preparation of the Health Mixture-bag Beverage Consisting of Mushroom and Chinese Dates;
香菇大枣复合保健袋泡饮品的研制
2.
The development of yellow rice wine with mushroom and sticky rice;
香菇糯米黄酒的开发研制
3.
The craft of mushroom cola and its nutritional analysis;
香菇可乐加工工艺及营养分析
补充资料：香菇盆
香菇盆
原料: 原 料：
干香菇36个，豆腐半块，净冬笋50克，熟面筋25克，鸡蛋1个，精盐2克，味精1克，酱油20克，白糖5克，素鲜汤150克，干淀粉25克，湿淀粉10克，麻油10克，植物油25克，葱花，生姜末各适量。
制法: （1）选用其所长样大小的香菇，用温水泡软（泡香菇水定清沉渣待用），去蒂洗净，摊开在案板上（菇面向下）用砧板压平。（2）冬笋，熟面筋切成碎粒，豆腐放入碗中，用筷子捣成泥状，放入冬笋凿，熟面筋粒，葱生姜末，打入鸡蛋，加干淀粉，精盐，10克酱油，0,5克味精,白糖,熟油捣拌均成馅心. (3)取18个压平的香菇,菇面向下摆在案板上,均匀撒上15克干淀粉,再在每个香菇上放一份馅心,然后在每个放好馅心的香菇上盖1个未撒干淀粉的香菇,即成为香菇盒. (4)将香菇盒整齐地摆在盘内,上笼蒸约15分钟取出. (5)炒锅上火,放素鲜汤,滗入澄清的香菇水,放酱油,精盐,味精烧开,再用湿淀粉勾薄芡,淋上麻油,起锅浇在香菇盒上即成.
特点: 菇香馅鲜,汤汁味美,益气利肠,生津润燥,益气补虚.
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条