1) preserved black bean
原汁豆豉
2) Steamed Scallop and Tofu in Black Bean Sauce
豉汁豆腐蒸带子
3) Douchi
豆豉
1.
The present situation of Douchi,natto and tempeh;
豆豉、纳豆及天培的研究进展
2.
On the conditions of liquid fermentation for producing douchi fibrinolytic enzyme;
豆豉纤溶酶液体发酵生产条件的研究
3.
Study on douchi production with multi-strain koji-making;
豆豉多菌种制曲工艺的研究
4) fermented soybean
豆豉
1.
The production of fermented soybeans with aspergillums;
米曲霉发酵法制作豆豉新工艺
2.
Research on the technical process of soft-tinned pork cooked in fermented soybeans;
豆豉猪肉酱软罐头工艺的研究
3.
Study on isolation of micrococcus from fermented soybean and characteristics of its producing protease;
豆豉中微球菌的分离及其产蛋白酶特性研究
5) Lobster sauce
豆豉
1.
Analysis of fatty acids in lobster sauce by GC/MS;
豆豉中脂肪酸成分的GC/MS分析
2.
Study on the Optimum Extraction Technology and Analysis of Soybean Isoflavonoid of Lobster Sauce;
永川豆豉中大豆异黄酮的提取工艺研究及成分分析
3.
Fermentation technology of the flavor lobster sauce
风味豆豉酿造技术的研究
6) Dou-chi
豆豉
1.
Study on the solid state fermentation of Dou-chi with response surface analysis;
高溶栓活性豆豉固态发酵工艺的响应面优化
2.
The change of microorganisms in the later fermentation of Dou-chi;
豆豉后发酵过程中微生物菌相的变化
3.
Dynamic Analysis on Later Fermentation Process of Dou-chi Natural Fermentation;
天然发酵豆豉后发酵过程的动态分析
补充资料：豉汁豆腐
材料： 豆腐三方块，猪肉150克。
调料： 湿豆豉两大匙，色拉油四大匙，蒜苗四根，红辣椒一个； (a)酱油一小匙，精盐少量，味精少许，淀粉一大匙； (b)精盐适量，酱油两小匙，绍酒半大匙，水两大匙，芝麻油一小匙，味精少许。
做法： ①豆腐切长方片，蒜苗切斜丝，猪肉切丝，加入调料(a)腌10分钟，红辣椒切丝备用。
②腌好的肉丝加入蒜苗丝、豆豉、色拉油一起拌和后，倒入已装盘的豆腐上，洒上红辣椒丝，淋上调料(b)，覆上微波薄膜，高火煮7分钟至熟即可。
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