1) fragile and smelling goober
脆香豆
1.
Various factors, including amount of wheat amylum, cooked rice powder, low protain flour ,baking temperature and baking time were studied in the production process of fragile and smelling goober.
研究了脆香豆加工过程中 ,淀粉、寒梅粉、低筋面粉的添加配方、膨松剂以及烘焙时在不同温度不同烘焙时间下对脆香豆成品品质的影响。
2) crisp tofu
脆豆腐
1.
The composition of Laojiang was analyzed which was used for coagulation of crisp tofu, and the coagulant mechanism by Laojiang was studied.
对脆豆腐制作过程中所使用的点浆液,即老浆液,进行了成分分析,并对其使豆乳蛋白质凝固的机理进行了实验研究。
3) patato chip
土豆脆片
1.
In this paper, the technological pross of patato chip was systematically studied With the emphasis on the tissue treeting and the Vaccum Frying.
本文研究了土豆脆片的生产工艺过程，重点研究了土豆片的组织处理和低温真空油炸。
4) Sweet and crisp pea
甜脆豌豆
1.
Characteristics of two sweet and crisp pea varieties at seedling stage;
两个甜脆豌豆品种苗期生长特性研究
5) crispy-skinned beancurd
脆皮豆腐
补充资料：鱼香脆皮鸡
鱼香脆皮鸡
菜 名： 鱼香脆皮鸡
主 料： 鸡脯肉（150克）
配 料： 豆辨酱、料酒、鲜汤、蒜米、白糖、醋、葱末、姜末、味精
做 法： 嫩鸡脯肉（150克）去白筋，切1厘米厚的大片，在两面剞浅花刀，改刀成3厘米长、1厘米宽的条，纳盆内，码味10分钟后，挂匀脆皮糊，入六成热的油锅中浸炸成金黄色，且熟透后，捞出沥油。底油锅上火，下入剁细的豆辨酱炒几下，溅入料酒，添鲜汤，放入蒜米、白糖、醋、葱末、姜末、味精等烧沸，倒入鸡条推匀，淋入香油，出锅即成。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。