1) Lactarius camphorates
香乳菇
1.
Research on the Nutritional Identification of Lactarius camphorates;
香乳菇菌丝营养特性研究
2) Lactarius camphoratus
浓香乳菇
1.
Study on Submerged Fermentation Technology of Lactarius camphoratus;
浓香乳菇深层发酵工艺的研究
2.
A Preliminary Study on Protoplast Regeneration and the Characteristics of Regenerative Strains of Lactarius camphoratus;
浓香乳菇原生质体再生及再生株特性研究
3) Lentinus edodsyoghourt
香菇酸乳
1.
In order to elucidate the effects of self-make Lentinus edodsyoghourt on mice immune function,the rate of mice\'s growth,viscera index,anti-bacterial activity of serum,hemolysin content of serum,serum lysozyme activity and phagocytic function of mononuclear macro-phage were determined to compare the effects of the Lentinus edodsyoghourt,yoghourt and physiological saline on mice immune function.
为了研究自制的香菇酸乳对小白鼠免疫功能的影响,作者采用小白鼠的体重增长率、脏器指数、血清抗菌活性、溶血素含量、溶菌酶活性和巨噬细胞吞噬功能等检测方法,比较了自制的香菇酸乳与普通酸乳和生理盐水对小白鼠免疫功能的影响。
4) steamed young pigeon with mushroom
香菇炖乳鸽
5) canned steamed young pigeon with mushroom
香菇炖乳鸽罐头
6) lentinus edodes
香菇
1.
Study on property of γ-GTP and its influence on formation of arom compounds during lentinus edodes' hot-air drying;
γ-GTP对香菇热风干燥香气形成的影响及其性质研究
2.
Characterization of Polysaccharide L-2A Isolated from Lentinus Edodes;
香菇多糖L-2A的结构表征
3.
Study on Carbon and Nitrogen Resource of Lentinus edodes in Liquid Fermentation;
香菇液体发酵过程中碳氮源的研究
补充资料：鱼香猴头菇
原料：水发猴头菇250克 青笋150克 泡辣椒25克 姜米5克 蒜米10克 葱花15克 精盐、料酒、白糖、酱油、醋、味精、上汤、水淀粉、化猪油、精炼油各适量
制法：
1猴头菇去掉老根，改刀成条状，纳碗，加入料酒、上汤后，入笼蒸约20分钟取出，沥干水分；青笋去皮洗净，切成菱形片；泡辣椒剁细。
2炒锅置火上，放入精炼油烧热，下入青笋片炒熟，调入精盐、味精，起锅装入盘中垫底。
3净锅重上火，放入精炼油、化猪油烧热，下入姜米、蒜米、泡辣椒炒香出色，掺入上汤，调入精盐、料酒、白糖、酱油等，放入猴头菇，烧至入味后，调入醋、味精，用水淀粉勾二流芡，撒入葱花，起锅倒在盘中青笋上，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