1) braised pork leg
红烧猪蹄
2) soy-stewed pork leg
红烧猪蹄
3) stewed pork leg
红烧猪蹄
4) soy stewed
红烧
5) roast pigeon
红烧乳鸽
1.
Study of the roast pigeon′s making and its sterilizing technics;
红烧乳鸽的制备及其灭菌工艺的研究
6) stewed pork with brown sauce
红烧肉
1.
After canned stewed pork with brown sauce was cleaned,basketed,sterilized and incubated,we succeed in producing good quality stewed pork with brown sauce.
红烧肉是广大消费者都喜欢的菜肴,红烧肉罐头的出口量逐年增大。
2.
The flavouring substances in stewed pork with brown sauce are, in fact, the complicated mixtures formed through such chemical reactions in cooking process as heat decomposition of amino acid, thi-amine and esters, Millard reaction of sugar with amino acid and etc.
红烧肉的风味物质是在烹调过程中通过氨基酸、硫胺素、脂类的热分解、糖和氨基酸的美拉德反应等形成的复杂混合体。
7) sintering soil
红烧土
1.
Fifteen rice trace in sintering soil of Duling ao ruin were studied with scanning microscope.
用扫描电镜对独岭坳遗址红烧土中解剖出来的 15粒稻谷印痕进行了观察研究 ,发现其粒形似籼而双峰乳突纵横排列特征近于粳稻 ,尚留有茶陵野生稻的某些特征 ,推测属于二向演化的原始小粒栽培粳稻类
8) Red-cooked beef
红烧牛肉
9) braised croaker
红烧黄鱼
10) braised deep-fried bean curd
红烧素鸡
补充资料：糖式红烧猪蹄
原料：猪蹄500克，冰糖、大料、花椒、葱、姜、酱油、料酒、盐、香油各适量。
做法：1、将猪蹄切两半，放开水中烫一下，变色后取出，用水冲净浮末。2、葱切段，姜切片后用刀拍松。3、锅放香油，烧热后放冰糖，(4个猪蹄放10克冰糖)烧至冰糖融化。4、加入花椒、大料爆出香味后，加入葱、姜、料酒、酱油，放猪蹄翻炒，加水没过猪蹄。5、烧开后，加盐调味。6、用小火烧至猪蹄软烂，大火收至汤汁浓稠即可出锅。
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