1) horsebean chili paste
蚕豆辣酱
1.
Study on the fermentation techniques of Anqing horsebean chili paste;
安庆蚕豆辣酱的工艺探讨
2) Broad Bean Paste
蚕豆酱
1.
White particles which appeared on the surface of beans and the wall of bottles,during the shelf life of broad bean paste were investigated.
成品蚕豆酱随着货架期的延长,在豆瓣表面及其瓶壁上会出现一些乳白色硬质圆粒状小点,有时呈较大的片状结构。
3) preserved black bean chilli paste
豆豉辣椒酱
4) hot pepper sauce
辣酱
1.
Dandelion (Taraxacum mongolicum) could be served as a food and a drug, and it can be applied in a hot pepper sauce, which extended its application in nutritional and functional value.
该文介绍了蒲公英的药食两用价值,将其加入人们喜欢的辣酱中可使其营养价值和保健价值得到更广泛的应用。
6) soybean paste
豆酱
1.
The different germ grows to the influence of the soybean paste quality;
不同菌种对豆酱品质的影响
2.
Study on white particles in fermented soybean paste;
豆酱中白色物质的分析研究
3.
Functional compounds of soybean paste and current quality problems;
豆酱生理功能性物质研究进展及其现存质量问题
补充资料：辣酱豆腐
主料：豆腐六块。
佐料：辣椒酱三两，猪油、酱油、青蒜段、高汤少许。
做法：将豆腐切成五分见方的小块， 放在盛辣酱的碗里；炒锅放在微火上，锅内放入高汤， 随即把豆腐、辣酱放入，再加酱油烧到豆腐浮起，放入青蒜和熟猪油即可。
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