1.
a flat tortilla topped with refried beans.
平的玉米粉圆饼，上覆油炸豆瓣。
2.
On Book's Folksonomy--Take Douban. com for Example
图书大众标注评介——以豆瓣网为例
3.
Sakers and aspirators separate the hull from the cracked cotyledons and rollers flake them.
皮壳与破碎的豆瓣，通过振动筛和吸壳器彼此分离，豆瓣由滚轮压成?绕0。
4.
(British) a pudding made with strained split peas mixed with egg.
（英国）一种用拉紧的碗豆瓣和鸡蛋混合做成的布
5.
vinaigrette with chili sauce and chopped watercress.
用红辣椒沙司和剁碎的豆瓣菜做成的调味汁。
6.
Studies on Chemical Constituents and Bioactivities of Peperomia Pellucida and Peperomia Tetraphylla Var. Sinensis;
草胡椒和毛叶豆瓣绿化学成分与药理活性研究
7.
Enlightenment from the Douban. Com:To Improve the Construction of the Platform of Library Subject Information Service
从豆瓣网看图书馆学科信息服务的改进
8.
The process research of improving the amino nitrogen in Pixian bean paste
提高郫县豆瓣中氨基氮含量的工艺研究
9.
OPAC and Douban Combining and Improving Embody FRBR Compile Index Mould Research
OPAC与豆瓣融合改进体现FRBR的编目模式研究
10.
But the feast did include fish, berries, watercress, lobster, dried fruit, clams, venison, and plums.
第一次庆典上有鱼、草莓、豆瓣菜、龙虾、干果、蛤、鹿肉、李子等。
11.
I would recommend the Shredded Pork with Garlic Sauce, the Sauted Chicken Cubes with Chili and Peanuts, Twice-Cooked Pork Slices and the Crucian Carp with Chili Bean Sauce.
我向您推荐鱼香肉丝、宫保鸡丁、回锅肉和豆瓣鲫鱼。
12.
mayonnaise with tarragon or dill and chopped watercress and spinach or cucumber.
龙蒿或莳萝、切碎的豆瓣菜、菠菜或黄瓜做成的蛋黄酱。
13.
INGREDIENTS: beef lard, thick-broad bean, chili, vegetable oil, ginger, refined salt, chicken essence, garlic, sugar, Chinese prickly ash, cooking wine.
配料：牛油、豆瓣、辣椒、植物油、老姜、精盐、鸡精、大蒜、糖、花椒、料酒。
14.
Molecular evidence on the systematic position of Armoracia and Nasturtium (Brassicaceae)
辣根属和豆瓣菜属(十字花科)系统位置的分子证据
15.
Activity of protease determination method for Pixian bean sauce starter propagation with UV-Visible spectrophotometer
紫外可见分光光度计法测定郫县豆瓣制曲过程中的蛋白酶活力
16.
Study on the Flavor Components in Pixian Pea Sauce by Solid-phase Micro-extraction and GC/MS
固相微萃取/气质联机分析郫县豆瓣酱挥发性香成分的研究
17.
Study on the flavor components in pea sauce from Pixian by simultaneous distillation-extraction and GC/MS
同时蒸馏萃取/气质联机分析郫县豆瓣酱风味成分的研究
18.
Reduction of ripening period of Pixian bean chili pastes by coculturing of salt-tolerance Lactobacillus and yeasts
乳酸菌和酵母共培养技术缩短郫县豆瓣酱陈酿期的应用研究