1) Pleurolus sp
香平菇
2) wild Jinping's Lentinula edodes
金平野生香菇
3) 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
4) Lentinula edodes
香菇
1.
Dynamics of absorption and accumulation of Lentinula edodes accumulated heavy metals from culture medium and critical contents;
香菇对培养基中有害重金属的吸收富集规律及临界含量值
2.
Study on Optimization of Culture Conditions for Improved Production of Lentinula edodes Laccase;
优化培养条件对提高香菇漆酶产量的研究
3.
Study on Optimization of Cultivation Condition in Zinc-enriched Lentinula edodes;
香菇富锌及其培养条件优化
5) mushroom
[英]['mʌʃrʊm] [美]['mʌʃrum]
香菇
1.
Research on the Preparation of the Health Mixture-bag Beverage Consisting of Mushroom and Chinese Dates;
香菇大枣复合保健袋泡饮品的研制
2.
The development of yellow rice wine with mushroom and sticky rice;
香菇糯米黄酒的开发研制
3.
The craft of mushroom cola and its nutritional analysis;
香菇可乐加工工艺及营养分析
6) xianggu mushroom
香菇
1.
Research on the technique of cultivating xianggu mushroom with materials of corn stalk for substitutes in spring;
香菇玉米秸秆袋料春季栽培技术研究
2.
The measurements in Xianggu mushroom cultivation in Northern China were reported,including the building facility,cultivation seasons,varieties,Medium composition,culture operation and management.
从栽培场地及设施要求、栽培季节与品种、栽培基质原料选择与配方、灭菌与接种、发菌期管理、出菇管理、采收和保鲜加工等方面,介绍了一套适合我国北方地区香菇露地栽培的标准化技术体系。
3.
The author have succeeded in cultivating xianggu mushroom with the material of com stalk in broad scale on the basis of experiments.
在实验研究的基础上,成功地进行了玉米秸秆代料栽培香菇的规模化生产试验。
补充资料：鱼香炖猴头菇
原 料：
鲜猴头菇400克，玉米笋25克，豆瓣辣酱10克，泡辣椒25克，酱油10克。白糖15克，醋15克，黄酒15克，胡椒粉1克，干淀粉25克，湿淀粉15克，植物油250克（实耗约50克），精盐、味精各适量。
制法: （1）猴头菇用清水泡洗干净，去掉根蒂，杂质，切成厚1厘米的片，用沸水焯透捞出，在清水中泡洗两次，捞出挤干水分，放入碗内加精盐、味精、胡椒粉拌匀玉米笋洗净，切片。（2）取大碗1个，放入酱油、醋、黄酒、白糖、味精、湿淀粉，调成鱼香汁。（3）炒锅上旺片，放油烧至六成热，下猴头菇划油，倒入漏勺沥净油。炒锅中留20克底油，放入切碎的泡辣椒炒几下，再放豆瓣酱炒出红油，放入划过油的猴头菇、玉米笋翻炒几下，放入鱼香汁收紧起锅装盘即成。
特点: 色泽红亮，质地软嫩，香辣酸鲜，微带甜味，养阴健脾。
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