1) salty yolk
咸蛋黄
1.
The salty yolk has more oil, softer mouth-feel and better flavour after 48-hour salting.
蛋黄和蛋清分离后直接对蛋黄进行腌制,可以达到咸蛋黄快速腌制的目的,选择了三种咸蛋黄腌制的方法,分别是半透膜法、冷-热变性法和模具定型干腌法。
3) Sautéed Hard-Shell Crab with Salted Egg Yolk
咸蛋黄炒肉蟹
4) Sautéed Jumbo Crab with Salted Egg Yolk
咸蛋黄珍宝蟹
5) BEANCURD WITH SHRIMP AND SALT YOLK
咸蛋黄虾仁豆腐
6) salted egg
咸蛋
1.
Pickling dynamics of salted eggs;
咸蛋盐水腌制动力学研究
2.
Study on the effects of seven pickling and coating reagents on salted egg's fresh-keeping effect;
七种保鲜剂和涂膜剂对咸蛋保鲜效果的比较
3.
The effects of pickling temperature,time and concentration of salt solution on maturation of salted eggs were investigated.
以鲜鸡蛋为原料,分析了腌制温度、时间和盐水浓度对咸蛋品质的影响。
补充资料：咸蛋黄豆瓣沙
原料] 新鲜豆瓣200克，咸蛋黄4只，雪菜茎末30克，樱桃半只。
[调料] 盐1克，味精1.5克，葱油15克，白酒2克。
[操作程序]
1.豆瓣、咸蛋黄分别放入笼内蒸酥后取出塌成泥，再将咸蛋黄与白酒拌匀。
2.葱油入锅烧热，加入雪菜末、咸蛋黄、豆瓣、盐、味精，炒香即可装盘，中间放上半只樱桃。
[特色点评] 鲜香沙松。咸菜豆瓣沙是沪郊农家小菜，现加进咸蛋黄炒制，使菜肴更加鲜香沙松。
[要领提示]豆瓣蒸酥炒香。
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