1) condiment of pickled vegetable
酸菜调味料
2) flavour pickled vegetable
调味酸菜
1.
By the synthesizing principle and method of the compound condiment,the compound cooking condiment of pickled vegetable is produced from flavour pickled vegetable and related spice .
通过复合调味品的制作原理和技术方法,将调味酸菜及相关调味辅料,加工、复配成符合大众食俗与风味爱好的新型酸菜复合烹饪调味品。
2.
The article discusses the research and production of the flavour pickled vegetable,and according to public eat custom and fondness for taste,the condiment of pickled vegetable is produced from the flavour pickled vegetable and related spice by the synthesizing principle and method of the complex condiment.
本文研制调味用酸菜,并按大众食俗与风味爱好,用复合调味品的制作原理和技术方法,将调味酸菜与相关调味辅料,加工、复配成调味能力强、用途广、使用方便的新型酸菜系列调味料。
3) season vegetable
调味蔬菜
1.
There are many natural antioxidants in season vegetables,they are bio-activity substances.
调味蔬菜中存在不少具有生理活性作用的天然抗氧化物质。
4) flavor laver
调味紫菜
1.
Intelligent dry and wet temperature controller for flavor laver;
智能调味紫菜干湿温度控制装置
5) Seasoned dish and original dish
调味菜和本味菜
6) amino acid seasoning
氨基酸调味料
补充资料：酸菜豆腐擦尖
原料：豆腐，酸菜，高梁面，白面，绿豆面，温水，色拉油7，葱花、蒜片、精盐、酱油、鸡精、胡椒粉、香油、高汤各适量。
制法：1、将三种面粉同时放入面盆内拌匀，加入温水和成面团，揉匀揉光，稍饧。
2、将擦片床放在开水锅沿上，左手把稳床架，右手揪拳头大一块面团放在擦床上，将面擦入锅入，煮熟即成，捞出浇汤调合食用。
3、将豆腐切成樱桃小丁，入开水掉一下，去掉豆腥味捞出，沥干水分备用。
4、瓢上火放入料油，投入葱花、蒜片及豆腐略炒，再倒入酸菜（带少许汁汤）同炒，随后加入适量精盐和少许酱油、胡椒粉及高汤，待菜烧热入味后，盛入大碗内，淋少许香油待用。
特点：酸味浓醇，软嫩鲜香，筋滑利口，易消化。
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