1) Chicken wings(Swiss style)
[食]瑞士鸡翅
2) Chicken wings,Swiss style
瑞士鸡翼
3) Baked chicken with mixed sauce,Swiss style
瑞士焗鸡
4) chicken wing
鸡翅
1.
Effect of compound salt solution on meat quality indexes of chicken wing;
复合盐溶液对鸡翅肉品质参数的影响
2.
Pre cooked at 100℃, chicken wings and feet were submerged in puckling solution for Sichaun Paocai at 25℃～30℃ for 8～10 days, and a new type of pickled food was prepared, which was characterized by a unique appetizing flavour combining deliciousness, sourness and crispness.
对鸡翅、鸡爪等动物性泡菜软包装食品加工工艺研究表明，鸡翅、鸡爪经１００℃预煮去生后，在２５℃～３０℃四川泡菜液中泡制８～１０天，泡制终点酸度为３。
5) Switzerland
[英]['switsələnd] [美]['swɪtsɚlənd]
瑞士
1.
Extended Producer Responsibility for Waste Electrical and Electronic Equipment in Switzerland;
瑞士电子废物生产者责任延伸制度
2.
Study on Small Mammals Population Structure Characteristics in Wildflower Area Around Cultivated Land in Northern Switzerland;
瑞士北部农田周围野花地小型兽类种群结构特征的研究
3.
Survey of development of Chinese acupuncture and moxibustion in Switzerland;
中国针灸在瑞士的发展概况
6) Swiss
[英][swis] [美][swɪs]
瑞士
1.
Swiss experiences in protecting traditional industries and inspired Chinese action about T.C.M.;
瑞士保护传统产品的经验及对我国中药产品的启示
2.
On Primary Trends of Education Reform in Swiss;
瑞士教育改革的主要趋势
补充资料：瑞士鸡翼
瑞士鸡翼
材料：
鸡中翼12两
葱段1条
花椒少许
姜2片
八角1粒
腌鸡料：
绍酒1汤匙胡椒粉少许 调味料：
水3/8杯
老抽1汤匙
o急汁1 1/2汤匙
甜豉油4汤匙
片糖1/2片
做法：
1. 鸡翼洗净后抹干，放入腌料拌匀，腌20分钟；
2. 烧热2汤匙油，爆香姜片和葱段，放入鸡翼略为爆炒，浇酒，并加入八角、花椒和调味；
3. 料，一并用慢火炆煮至熟透、上色、入味及汁浓，捞出上碟，并淋上少许麻油，即成。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。