1) Geng
羹
1.
Thai's Contacts with Geng:A Historical Perspective;
饭稻羹鱼与粿条肴糅——泰人接触羹食文化的历史分析
2.
Wang Li declared emphatically that at the beginning of ancient times,geng(羹) was a kind of meat with much juice,but not soup.
古汉语中“羹”与“汤”现在多据王力说,释“羹”为浓汁食物;凭一个“羹汤”例,定唐代“羹”变为菜汤义,“汤”引申出菜汤义。
3.
Wang Li argues that in early ancient times, geng (羹) was a kind of meat with juice, but not vegetable ″soup″.
王力先生强调上古的“羹”只指带汁的肉 ,并据唐诗一个“羹汤”例 ,定唐代“羹”变为菜汤义 ,“汤”产生菜汤义。
2) rice paste
米羹
1.
The relationships between physic-chemical property and sensory quality of extruded rice paste was studied using 18 rice varieties grown in Hubei province widely, so as to provide basis for quality evaluation of extended supping food.
采用湖北大米生产膨化米羹,对不同品种大米加工的膨化米羹的理化特性及其感官品质进行研究,为膨化冲调食品的品质评价提供依据。
3) Returning share
芼羹
4) geng tang
羹汤
1.
Wang s argument was based on A Bride, a Tang poem by Wang Jian, in which ″羹汤″ (geng tang) were found.
王力先生强调上古的“羹”只指带汁的肉 ,并据唐诗一个“羹汤”例 ,定唐代“羹”变为菜汤义 ,“汤”产生菜汤义。
5) jelly
[英]['dʒeli] [美]['dʒɛlɪ]
羊羹
1.
Study on perilla leaf-mangosteen jelly;
紫苏叶、罗汉果羊羹的研制
补充资料：Diy泡面羹
鱿鱼切片 75公克
九层塔 少许
笋丝 少许
蛋(打散) 1个
醋 1大匙
太白粉 1/2大匙
水 3杯
泡面面条 1包
泡面酱料包 1包
泡面胡椒盐粉包 1包
制作：
(1)将水3杯加热煮沸後，加入泡面酱料包及胡椒盐粉包煮开。
(2)放入鱿鱼、笋丝煮开後打入蛋花续煮3分钟，以太白粉勾芡。
(3)选一个汤碗，将乾面块放入，倒入煮好的羹汤，淋上醋，放上九层塔，等到面条泡软即可食用。
使用泡面种类：维力真爽猪肉面
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