1) Clitocybe maxima
猪肚菇
1.
Study on Extraction Technology of Water Soluble Polysaccharides from Clitocybe maxima;
猪肚菇水溶性多糖提取工艺的研究
2.
Effect of different cultivation C/N on protein nutritional value of fruit body of Clitocybe maxima;
栽培料的碳氮比对猪肚菇子实体蛋白质营养评价的影响
3.
Optimization of Conditions for Polysaccharid Extraction from Clitocybe maxima Using the Microwave-assisted Technology
微波辅助技术优化猪肚菇多糖提取工艺
2) Panus giganteus
猪肚菇
1.
Effect of Cultivation Substrate C:N Ratio on the Nutritional Value of Protein from Panus giganteus Fruit Bodies;
培养料碳氮比与猪肚菇蛋白质营养水平的关系
2.
Nutritional Value of Protein in Fruit Bodies of Panus giganteus under the Condition of Exogenous Addition of Ge;
添加外源锗对猪肚菇子实体蛋白质营养价值的影响
3.
Nutritional Value of Protein from Panus giganteus Fruit Bodies Cultivated Using Composts Supplemented with Different Concentrations of Sodium Selenite;
添加外源硒对猪肚菇子实体蛋白质营养水平的影响
3) mushroom & pork stomach in soup
蘑菇猪肚汤
4) pork tripe
猪肚
1.
Processing technology for pork tripe canning was introduced as a new way for pork tripe utilization.
本文阐述猪肚罐头的制作技术 ,为猪肚的利用开发了一条新途
5) smoked pig's stomach
熏猪肚
6) frozen pork stomach
冻猪肚
补充资料：麻辣猪肚丁
麻辣猪肚丁
主料：猪肚1个
辅料：扁豆10克
调料/腌料：椒麻料、冷高汤、香油、辣油、盐各1大匙、鸡精少许
制作过程 (1) 扁豆去筋洗净，用开水氽烫，熟后捞出浸凉。
(2) 猪肚洗净，蒸熟后切丁。
(3) 扁豆拌少许香油和盐放在盘底，肚丁拌入调味料放扁豆上面即可。
备注说明
自己做椒麻料：花椒1大匙，先用干锅爆香，取出后用擀面棍擀碎，筛除粗皮另将葱花与花椒混合即成。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。