1) fragrant scallion cake
油葱香酥
2) Crispy Crucian Carp in Scallion Oil
香葱酥鱼
3) chive oil
香葱油香精
1.
To apply the method of 3 factors and 6 levels in this paper for the study of the conditions of the preparation of chive oil β-cyclodextrin inclusion complexs.
应用三因素六水平的均匀设计方法,研究β-环糊精对香葱油香精的包合作用,利用研磨法,筛选出香葱油香精—β-环糊精包合物的较佳制备条件。
4) deep-fried jujube
油炸香酥枣
1.
This paper made some hazard analyses and quality control in producing crisp deep-fried jujube in vacuum according to HACCP principles.
运用HACCP原理对油炸香酥枣的加工过程进行了危害分析及质量控制。
5) braised crisp crucian carp
葱酥鲫鱼
补充资料：葱油
用料为生油、葱末、盐、味精。葱末入油后炸香，即成葱油，再同调料拌匀，为白色咸香味。用以拌食禽、蔬、肉类原料，如：葱油鸡、葱油萝卜丝等。
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