1) Ampelopsis grossedentata CV lufeng
绿凤藤茶
1.
Comparison and Analysis of the Polysaccharide Content in Various Parts of Ampelopsis grossedentata CV lufeng Collected in Different Seasons;
不同采收时期及不同部位绿凤藤茶中多糖含量比较与分析
2) Feng Ming Ampelopsis grossedentata
凤鸣藤茶
1.
Objective Observe influence of Feng Ming Ampelopsis grossedentata to hypoxia/reoxygen injury of mice.
目的观察凤鸣藤茶对小鼠低氧/复氧损伤的保护作用;方法将昆明种小鼠随机分为对照组、藤茶组(2。
2.
Objective:To observe the effect of Feng Ming Ampelopsis grossedentata on immunity functions of mice.
目的:观察凤鸣藤茶对小鼠免疫功能的影响。
3) Ampelopsis grossedentata
藤茶
1.
Isolation, Purification and Characterization of Water-soluble Polysaccharides from Ampelopsis grossedentata;
藤茶水溶性多糖的分离纯化及性质的研究
2.
Study on use of Ampelopsis grossedentata in soft drinks;
藤茶在软饮料中的应用研究
3.
Studies on the Extraction of Water-soluble Polysaccharides and Total Flavone from Ampelopsis grossedentata;
藤茶水溶性多糖及总黄酮的提取工艺研究
4) ampelopsis
[英][,æmpi'lɔpsis] [美][,æmpə'lɑpsɪs]
藤茶
1.
Study of new technology on extraction of dihydromyricetin from ampelopsis;
藤茶二氢杨梅素的提取新工艺研究
2.
Microwave extracted dihydromyricetin from Ampelopsis grossedentata in middle industrial scale and the hypoglycemic effects of DMY;
藤茶中二氢杨梅素的中试规模微波提取及降血糖作用研究
3.
Research Progress on Extraction and Application of Dihydromyricetin from Ampelopsis;
藤茶中二氢杨梅素的提取和应用研究进展
5) Tengcha
藤茶
1.
The therapeutic effects of Tengcha Flavonids on hepatic injury induced by CCl_4 among mice;
藤茶总黄酮对四氯化碳致急性肝损伤小鼠的保护作用
2.
Changes of the Main Chemical Components during the Processing of Tengcha;
藤茶新工艺加工过程品质化学成分的变化
3.
Studies on the Morphology, Biological Characteristic and Main Chemical Components of Tengcha;
藤茶的形态学、生物学特性及主要化学成分研究
6) Elsholtzia bodinieri Vaniot
凤尾茶
1.
Flavanones of Artemisia Ordosica Kraschen and Elsholtzia Bodinieri Vaniot & Their Scavenging Activities to Free Radicals;
黑沙蒿和凤尾茶中二氢黄酮类化合物及其抗自由基活性研究
2.
Microwave-assisted Extraction of Total Flavonoids from Elsholtzia bodinieri Vaniot.
微波辅助水提取云南凤尾茶总黄酮工艺的研究
补充资料:西凤茶鸽蛋
[主料辅料]
鸽蛋50 克,西凤酒35 克,龙井茶叶25 克,葱25 克,姜25 克,陈皮10 克,花椒2.5 克,小茴香2.5 克,酱油50 克,味精10 克,盐10 克,糖10 克
[烹制方法]
1.取一铁锅,锅底用铁算子垫好,先将鸽蛋洗净后,放入锅内,加盐、味精、糖、茶叶(用布袋装好)、葱、姜、陈皮、花椒、酱油、西凤酒,然后再将水加满(浸过鸽蛋为宜),用旺火烧开后,改用小火煮约20 分钟。
2.将鸽蛋取出,放人汤盘内,滤出原汁,浸上即可。
[工艺关键]
旺火烧开后,改用小火慢煮,以免煮破鸽蛋。
[风味特点〕
色泽酱红,鸽蛋软嫩,清淡爽口。
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