1) shiro
松茸窝
1.
On the other hand, the theory on Shiro is brought forward, which contains Shiro function, mechanism of Shiro formed, hiberarchy of Shiro, development trend and selection of suitable environment etc.
对长白山区松茸驯化研究的进展以及松茸窝的意义、形成机理、层次结构、动态变化、适地判断等基本理论进行了专题论述。
2.
In this paper,we elaborate the basic theory and method of domesticating cultivation and artificial forcing breeding by the theory of Shiro on the basis of national natural protective area foundation of Tricholoma matsutake.
在国家松茸自然保护区建设的基础上 ,应用松茸窝理论阐述松口蘑驯化栽培和人工促繁的基本理论和基本方法。
2) Tricholoma matsutake
松茸
1.
Submerged Culture of Mycelium of Ectomycorrhizal Basidiomycete Tricholoma matsutake;
共生食用菌松茸菌丝体液体发酵的研究
2.
Study on Polysaccharide Extraction from Tricholoma matsutake Fruitbodies;
松茸多糖提取方法的研究
3) bird's nests with mashed chicken
鸡茸燕窝
4) Agaricus blazei Murill
姬松茸
1.
Extraction of intracellular polysaccharides from Agaricus blazei Murill by submerged culture;
姬松茸液体发酵胞内多糖的提取
2.
Quick Isolation and Purification of Extracellular Polysaccharides from Agaricus blazei Murill and Elementary Property Analysis;
姬松茸胞外多糖快速分离及性质初步分析
5) Agaricus blazei
姬松茸
1.
Application Study on Agaricus blazei Dietary Fiber in Processing Bread;
姬松茸膳食纤维在面包生产中应用的研究
2.
Response Surface Methodology for Optimization of the Concentration of Brown Sugar and Yeast Extract for Mycelial Biomass and Exopolysaccharide Yield of Agaricus blazei;
响应面法优化姬松茸液体发酵培养基中红糖和酵母膏浓度
3.
Physicochemical Property of the Water-Soluble Polysaccharide ABP-Ⅱ-a from Agaricus blazei;
姬松茸水溶性多糖ABP-Ⅱ-a的理化性质
6) Agaricus blazei Murrill
姬松茸
1.
Study on Ultra-fine Pulverization Technology of Agaricus blazei Murrill;
姬松茸超微粉碎工艺的研究
2.
Anti-thrombosis action of Agaricus blazei Murrill ω-6 polyunsaturated fatty acid on rats and mice;
姬松茸ω-6多不饱和脂肪酸对鼠的抗血栓作用
3.
Effects of Polysaccharide of Agaricus blazei Murrill on Immune Ativities of Liver Kupffer s Cells in Rat;
姬松茸多糖对大鼠肝枯否细胞免疫活性的影响
补充资料：奶酪姬松茸炒饭
Image:11812045263764053.jpg
奶酪姬松茸炒饭
奶酪姬松茸炒饭
原料：姬松茸5根 培根2片洋葱30克西葫芦半根 黄油10克 隔夜饭1碗马苏里拉奶酪30克番茄酱2汤匙（30ml）盐1/2茶匙（3克）
做法：
1）将姬松茸用温水浸泡至回软，大约1小时左右，切碎备用。培根切小片，西葫芦洗净切丁，洋葱切碎。
2）用中火将黄油融化后，改成大火，放入培根片，洋葱和姬松茸炒香，再放入西葫芦炒2分钟后，加入番茄酱，盐炒匀。
3）倒入米饭，用铲子炒散。与酱料炒匀后，加入奶酪，改成中火炒匀即可。
超级罗嗦：
- 这是西式的菜肴，所以要保持一个相对清淡的口味，调料不需多加，以免遮盖姬松茸，培根和奶酪本身的香味。
- 没有姬松茸，可以用其它菌类代替，比如香菇等。
- 可以选择自己喜欢的蔬菜配合，随意搭配。吃前，撒些奶酪粉，更加浓香。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。