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1)  modified Xianxiong Taocheng decoction
加减陷胸桃承汤
1.
Effects of modified Xianxiong Taocheng decoction(加减陷胸桃承汤) combined with Shenmai injection (参麦注射液) on cell apoptosis in acute respiratory distress syndrome;
加减陷胸桃承汤合参麦注射液对急性呼吸窘迫综合征大鼠细胞凋亡的影响
2)  Jiawei Xiaoxianxiong Decoction
加味小陷胸汤
1.
Effect of Drug Serum of Jiawei Xiaoxianxiong Decoction on Bovine Aortic Endothelial Cells Proliferation and eNOS Expression;
加味小陷胸汤含药血清对BAECs增殖及eNOS表达的影响
3)  Xiaoxianxiong
小陷胸汤方加味
4)  Xiaoxianxiongtang adding taste
小陷胸汤加味方
1.
Objective:To study the effects of Xiaoxianxiongtang adding taste on ischemia/reperfusion injury in habbits.
目的:研究小陷胸汤加味方对心肌缺血再灌注心肌的作用。
5)  Modified Taohe Chengqi decoction
加味桃核承气汤
1.
Effect of Modified Taohe Chengqi Decoction and Different Extractions on Myocardial Flbrosis of Rats with Diabetes;
加味桃核承气汤及不同提取物对糖尿病大鼠心肌纤维化的影响
2.
Effect of Modified Taohe Chengqi Decoction and Its Composition of Prescription on Diabetes Mellitus Endothelium Dysfunction;
加味桃核承气汤及其不同配伍组方对糖尿病血管内皮损伤的影响
6)  Supplemented Taoren Chengqi decoction
加味桃仁承气汤
1.
Effect of Supplemented Taoren Chengqi decoction on NIT-1,a pancreatic β-cell from a transgenic NOD/Lt mouse;
复方加味桃仁承气汤对小鼠胰岛β细胞作用的研究
补充资料:麻酱香桃蜜糖烤鸭胸
麻酱香桃蜜糖烤鸭胸
麻酱香桃蜜糖烤鸭胸

600g duck breast鸭胸肉、20g honey蜜糖、80g baby corn小白菜、80g bak choi白菜、80g baby carrot小胡萝卜、80g turned potatoes土豆、60g green beans青豆、6g chinese parsley中国芫荽、10g butter牛油、80g peach桃子、salt & pepper to taste盐和胡椒粉 适量。

调味料 :

5cl red wine vinegar 红酒醋、20g sugar糖、3cl duck demi glaze 烧汁、2spoon soya sauce 酱油、2cl lemon juice 柠檬汁、5g roast sesame seeds 炒好的芝麻

wine recommendation推荐酒

muscadet de sevre & maine, marc bredif, 1988

做 法 :

make the sauce:

cook the sugar until golden brow, deglaze with red wine vinegar add the duck demi glaze, soya sauce and little lemon juice, check the seasoning; keep aside until further use.

prepare the duck:

sauté the duck breast, skin facing down, with a little butter for 2-3 minutes, then coat the skin with honey and finish the process in the oven ( 280ºc, 7-8 minutes for medium).

blanch all the vegetables and toss with butter. season with salt and pepper.

slice the peaches in quarters and panfry gently.

arrange slices of duck on the bed of vegetables and cover with the sauce. sprinkle with sesame seed.

decorate with the peach quarters and fresh chinese parsley.

将糖在锅中烧成金黄色,倒入红酒醋,然后加入烧,酱油与柠檬汁,烧开后调 味,搁在

一旁待用。

用少许牛油煎鸭胸,鸭皮向下,煎二至三分钟。在鸭面扫上蜜糖。用局炉以摄氏280度中火烘焙7至8分钟。

所有蔬菜去水,用牛油拌匀,加盐与胡椒。

桃子一开四,放在平底锅内慢慢地煎。

鸭胸片放在蔬菜面,淋上汁料,撒上炒好的芝麻。

以桃和新鲜中国芫荽作装饰。

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