1) red sweet pepper
红甜椒
1.
Using red sweet pepper and fruit of Lycium chinense Mill as the main material, a new type of combined vegetable beverage with rich neutral was developed.
以红甜椒、枸杞为原料,研制出了一种营养丰富的新型复合蔬菜汁饮料。
2.
In this article,the fat-soluble composition of red sweet pepper was extractted by the methanol-chloroform mixed solvent and the bolarious,intense fragrance and viscous fat-soluble composition was gotten(the yield was 0.
采用甲醇和氯仿混合溶剂对红甜椒脂溶性成分进行抽提,得到具有浓郁香味的暗红色黏稠状物质(即脂溶性成分,得率为0。
2) red sweet capsicum
红甜辣椒
4) pickled red capsicum
甜酸红辣椒
5) sweet pepper
甜椒
1.
Preservation of sweet pepper by konjac glucomannan composite film;
葡甘聚糖涂膜对甜椒保鲜效果影响的研究
2.
Response of greenhouse sweet pepper under alternate partial root-zone irrigation to different irrigation low limits;
根系分区交替灌溉对温室甜椒不同灌水下限的响应
3.
The effect of organic fertilizer on yield and quality of sweet pepper;
高效有机肥对甜椒产量和品质的影响
6) Pepper
[英]['pepə(r)] [美]['pɛpɚ]
甜椒
1.
Effects of Controlled-release and Common Compound Fertilizers on Growth and Fertilizer Use Efficiency of Pepper Seedlings;
控释复合肥对甜椒苗生长及肥料利用率的影响
2.
Eco-effects of NutriSmart~(TM)’s application in pepper’s production;
生态肥料NutriSmart~(TM)在甜椒生产中应用的生态效应
3.
Effects of High Temperature Stress on Photosynthesis and Chlorophyll Fluorescence in Sweet Pepper ( Capsicum fructescens L.);
高温胁迫对甜椒光合作用和叶绿素荧光的影响
补充资料：红甜椒盅餐盒
(1)红胡椒 1个
(2)白饭 1/2碗
(3)综合豆 1大匙
火腿丁 1大匙
(4)起司 4大片
(5)绿花椰菜 4朵
(1)盐 1小匙
胡椒粉 1小匙
蒜末 1/2小匙
糖 1小匙
(2)盐 1小匙
香油 1小匙
蒜泥 少许
制作：
(1)先将红甜椒洗净外表後，由中间用尖刀左右斜切，绕圈，分开後将籽去除备用。
(2)用少许油加热，放入蒜末爆香，依序加入综合豆、火腿、白饭略炒後，加入调味料(1)翻炒均匀後，盛入红甜椒中，上面放入起司片交叉形装饰即可。(起司事先须切粗丝)
(3)用烤箱加热，以200℃放入红甜椒盅，烤15～20分钟即可，取出放入餐盒中。
(4)将绿花椰菜洗净用热水川烫捞起，沥乾水份备用，以少许油热锅，将绿花椰菜与调味料(2)一起放入略炒均匀，盛起排入餐盒即成。
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