1) fried lotus root chips
油炸藕片
1.
Effects of lactic fermentation on fried lotus root chips were studied.
本实验研究了乳酸发酵对油炸藕片质量的影响。
2) fried chip
油炸脆片
4) lotus root slices
藕片
1.
Optimizing of boiled lotus root slices processing technology;
水煮藕片的加工工艺优化
5) fried purple sweet potato
油炸红薯片
1.
The effects of mainly processing operations such as color protection,harding,seasoning,frying on the quality of fried purple sweet potato were investigated by single factor,and the processing operations were optimized by orthogonal and uniform test designed methods in this study.
通过单因素、正交及均匀试验设计方法,探讨了护色、硬化、调味、油炸等主要加工工序对油炸红薯片品质的影响。
补充资料：鲜藕粥
鲜藕粥
原料：鲜老藕２５０克，粳米１００克，红糖适量。
制法：⒈鲜老藕洗净，切成小丁；粳米淘洗净待用。⒉将粳米、藕同放锅内，加水适量，煮成粥。加入适量红糖。
效用：健脾，开胃，止泻。适用于中老年人体虎，食欲不振，口干舌燥等。
说明：每日１～２次，每次１小碗。
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