1) apricot plum
红李
2) Prunus cerasifera
红叶李
1.
Tissue Culture and Rapidly Reproductive Technology of Redleaf Cherry Plum(Prunus cerasifera);
红叶李组织培养快繁技术
2.
Studies on the Dynamics of Arthropod Community and the Disturbance by Some Pesticides in a Plantation of Prunus Cerasifera;
红叶李节肢动物群落动态及药剂对群落的扰动
3) Red flesh plum
红肉李
1.
[Method] Red flesh plum fruits as experimental material,the anthocyanin accumulation and related factors were analyzed systemically.
[方法]以红肉李果实为研究对象,对果实中花青苷积累规律及其影响因素进行系统分析。
4) red beauty plum
红美丽李
1.
The differences in photosynthetic characteristics between purple-leaf plum and red beauty plum(green leaf) were studied in the fields.
比较分析了田间条件下紫叶李与对照红美丽李(绿叶)叶片光合生理特性的差异。
6) Qinhongli
秦红李
1.
Qinhongli is a red and quality plum cultivar,selected from a seedling of introduced abroad plum cultivars.
秦红李是从国外李品种幸运(Fortune)实生苗中选育出的优良新品种。
补充资料：红李果酱
[原料/调料]
成熟红肉李 600公克
麦芽糖 150公克
细砂糖 120公克
柠檬 1个
水 250cc
[制作流程]
1.柠檬洗净榨出果汁备用。
2.将洗净的红肉李对切后取出果核，再切成丁状备用。
3.将切好的水果放入耐酸的锅子中，先加入水及柠檬汁用中火煮滚，再转成小火并加入麦芽糖继续熬煮，熬煮时必须用木杓不停地搅拌。
4.待麦芽糖完全溶化后便可加入细砂糖，继续拌煮至酱汁呈浓稠状即可。
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