1) Bullfrog leg
![点击朗读](/dictall/images/read.gif)
牛蛙腿
2) frozen bull frog leg
![点击朗读](/dictall/images/read.gif)
冻牛蛙腿
3) Rana catesbeiana
![点击朗读](/dictall/images/read.gif)
牛蛙
1.
Distribution of the Major Digestive Enzymes of Rana catesbeiana and the Effects of pH and Temperature on the Activities of Digestive Enzymes;
牛蛙主要消化酶的分布及pH和温度对消化酶活力的影响
2.
Construction and analysis of cDNA library of Rana catesbeiana skin tissue;
![点击朗读](/dictall/images/read.gif)
牛蛙(Rana catesbeiana)皮肤cDNA文库的构建与鉴定
4) Bullfrog
[英]['bʊlfrɔɡ] [美]['bul'frɔg]
![点击朗读](/dictall/images/read.gif)
牛蛙
1.
Effects of Ligusticum chuanxiong Hort and volatile oil of Ligusticum chuanxiong Hort on cardiac contractility and heart rate in bullfrog;
川芎及川芎挥发油对牛蛙心脏活动的影响
2.
Cloning and expression of antimicrobial peptides gene from bullfrog skin;
![点击朗读](/dictall/images/read.gif)
牛蛙(Rana catesbeiana)蛙皮抗菌肽基因的克隆、测序及其表达
3.
A Preliminary Study on Pathogen of "Caratact" Disease of Bullfrog;
![点击朗读](/dictall/images/read.gif)
牛蛙"白内障"病病原的初步研究
5) Rana catesbiana
![点击朗读](/dictall/images/read.gif)
牛蛙
1.
The pathogen and control of Aeromonas sobria disease of Rana catesbiana;
![点击朗读](/dictall/images/read.gif)
牛蛙温和气单胞菌病病原及防治
2.
Histopathological Study on the Hepatomegalical Disease of the Frog Rana catesbiana;
![点击朗读](/dictall/images/read.gif)
牛蛙肝肿大病的组织病理研究
3.
Prokaryotic expression and antibacterial activity of antibacterial peptide Ranalexin gene from Rana catesbiana
牛蛙皮肤抗菌肽Ranalexin基因的原核表达及其抑菌活性
6) Rhacophorus megacephalus
![点击朗读](/dictall/images/read.gif)
斑腿树蛙
1.
Genotoxicity of the pesticide Dichlorvos and herbicide Butachlor in Rhacophorus megacephalus tadpoles;
杀虫剂敌敌畏和除草剂丁草胺对斑腿树蛙蝌蚪的遗传毒性(英文)
2.
Preliminary Study on Histology of Digestive Tract of Rhacophorus megacephalus;
![点击朗读](/dictall/images/read.gif)
斑腿树蛙消化道组织学的初步研究
补充资料:辣子牛蛙腿
辣子牛蛙腿
原料: 原 料:
牛蛙腿500克,姜片8克,葱段15克,绍酒15克,精盐5克,味精1克,鸡汤250克,麻油5克,泡辣椒25克,泡仔姜30克,糖色30克,色拉油500克(耗约100克)。
制法: (1)将泡辣椒去蒂及籽,切成6厘米长的段。泡仔姜斜切成0.2厘米厚的片。牛蛙腿洗净放入碗内,加入精盐(3克)、姜片(4克)、葱段(5克)、绍酒(8克)拌匀,腌渍15分钟。
(2)炒锅置旺火上,加入色拉油烧至七成热,投入牛蛙腿炸至浅黄色捞出,沥油。
(3)炒锅复置旺火上,加入色拉油烧至五成热,投入泡辣椒、姜片、葱段炒出香味,加入鸡汤、精盐、绍酒、糖色、泡仔姜片、牛蛙腿、用旺火烧开。再用小火加热至汤汁浓,下入味精,麻油拌匀,晾冷后装盘即成.
特点: 色泽红亮,辣而不燥,蛙肉干香油润。
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