1) numbed and hot duck neck
麻辣鸭脖
1.
The technology of soft can of numbed and hot duck neck is studied in detail in this paper,The problem of technique that must be taken careful of is also discussed,and the quality standard of this product is analyzed.
详细说明了麻辣鸭脖软罐的生产工艺,指出了应注意的工艺技术问题,提出了麻辣鸭脖软罐的产品质量标准。
2) hot duck
麻辣鸭
3) duck wings in pepper and sesame sauce
麻辣鸭膀
4) wild duck with sesame and pepper sauce
麻辣野鸭
5) sauce duck with cayenne pepper
麻辣酱鸭
1.
In this paper, the optimal processing of sauce duck with cayenne pepper was investigated and volatile compounds in sauce duck leg were determined through headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS).
以鸭腿为原料,研究麻辣酱鸭的加工工艺,并采用顶空固相微萃取(HS-SPME)和气质联用(GC-MS)技术检测分析酱鸭中挥发性风味物质的组成。
6) Shredded Spicy Duck Wings
麻辣鸭膀丝
补充资料：麻辣黄瓜魔芋片
麻辣黄瓜魔芋片
原料
魔芋1盒、小黄瓜1根、胡萝卜50克
辅料
a料：辣椒酱1小匙
b料：酱油2大匙，糖1大匙
c料：花椒粉1/4小匙
做法
1 胡萝卜去皮，小黄瓜洗净，均切片备用。
2 锅中倒入2大匙油烧热，倒入a料略炒，加入魔芋片拌炒，再放入胡萝卜片、黄瓜片一起炒，最后倒入b料，撒上c料即可。
特色
魔芋的滑爽筋道、小黄瓜的多汁、胡萝卜的爽脆，拌成香辣可口的小菜，滋味清凉爽辣，是一盘能刺激食欲的小菜。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。