1) dishes bamboo shoot process
菜笋加工
2) shoot processing
竹笋加工
1.
Meantime, bamboo shoot processing industry has been correspondingly growing , oriented to to quality rather than output and demands of international market.
并带动了竹笋加工业的发展,从重视产量到质量和适应国际市场的需求为目的。
3) bamboo shoot and bamboo processing
笋竹加工
1.
This paper investigated the present productive situations and existing problems of 10 bamboo shoot and bamboo processing enterprises whose production values are over 10 millions in Jian ou City,and raised the developmental countermeasures.
调查了建瓯市10家年产值上千万元的笋竹加工企业的生产现状和存在问题,提出发展对策。
4) canned bamboo shoot residues
笋加工废料
5) bamboo shoot process industry
竹笋加工业
1.
:This paper analysed the advantages of developing bamboo shoot process industry in Lin an and some difficuties, and proposed countermeasures to improve its development.
分析了临安市发展竹笋加工业的优势及存在的问题,提出促进其持续发展的对策。
6) minimally processed bamboo shoot
最少化加工毛笋
1.
Influence of processing and storage technology on quality and shelf-life of minimally processed bamboo shoot;
加工和贮藏工艺对最少化加工毛笋外观品质的影响
补充资料:草菇笋菜
草菇笋菜
原料: 原 料:
鲜草菇250克,干草菇100克,青菜心50克,熟笋片50克,精盐,黄酒,麻油,素鲜汤,胡椒粉各适量。
制法: (1)干草菇放温水中浸泡透,剪去根蒂,用清水洗净,控水。
(2)鲜草菇去根蒂,洗净后入沸水锅中焯透捞出控水。
(3)青菜心洗净,入沸水中烫透,捞出,控干水。
(4)汤锅上旺火,倒入素鲜汤1000克,放入鲜草菇,水发草菇,熟笋片烧沸,加精盐,黄酒,胡椒粉,烧沸5分钟,出锅盛入汤碗内,淋上麻油即成。
特点: 鲜香利口,减肥抗癌。
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