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1)  ooze water in the northern part of South China Sea
南海北部软泥水
1.
In the paper, the ooze water in the northern part of South China Sea is divided chemically in vertical section into four types.
本文将南海北部软泥水化学垂向剖面,分为4种类型。
2)  northern South China Sea
南海北部
1.
Characteristics of Tertiary Sediments and Main Source Rocks,Northern South China Sea;
南海北部边缘盆地第三系沉积及主要烃源岩发育特征
2.
Residue of BHC and DDT in three species of Nemipterus fish from continental shelf of northern South China Sea;
南海北部三种金线鱼属鱼类BHC,DDT残留研究
3.
Reservoir type and sedimentary evolution in the continental margin deepwater area of the northern South China Sea;
南海北部大陆边缘盆地深水区储层类型及沉积演化
3)  the Northern South China sea
南海北部
1.
Optimum first capture standards of major capture species of the northern South China Sea;
南海北部主要捕捞种类最适开捕规格研究
2.
The carbonate cycles in the northern South China Sea during the last 30 ka and the paleoclimatic significance;
近3万年来南海北部碳酸盐旋回及古气候意义
3.
Variations of the phytoplankton biomass in the northern South China Sea;
南海北部浮游植物生物量的研究特点及影响因素
4)  South China sea
南海北部
1.
Biology analysis of Saurida tumbil in northern South China Sea;
南海北部多齿蛇鲻生物学分析
2.
A study on particulate silica in the northern part of the South China Sea in winter
冬季南海北部陆架锋区悬浮颗粒态硅的分析
3.
61 E),and we selected some indices of n-alkanes,sterols,and alkenone to recover the provenance and climatic and environmental changes in the northern part of South China Sea since the last 25ka.
文章在AMS14C定年的基础上建立了南海北部MD05-2905钻孔(20°08。
5)  deep-water continental slope area in the northern South China Sea
南海北部陆坡深水区
6)  deep water basin in the north of the South China Sea
南海北部深水盆地
补充资料:软炸软丝条

中文名称: 软炸软丝条

出处: 川辣子

产地: 四川

类别: 菜谱

制作方法

title 制作方法

软炸软丝条

【材料】

墨鱼300克、红辣椒2支、大蒜2瓣、葱1根、花生1大匙、蛋黄粉1杯

调味料

盐1茶匙、糖1茶匙、酱油膏少许、味精少许

【作法】

1.墨鱼洗净切成条状,拌入蛋黄粉,入油锅炸熟备用。

2.红辣椒切段,大蒜切片,葱切段,入锅爆香,加入炸好的墨鱼、花生及调味料即可。

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