1) Stewed venison
清炖黄
2) stewed beef
清炖牛肉
1.
In this study the stewed beef were cooked in by the traditional way, and the potent odorant compounds were prepared by either solvent extroction or solid phase microextraction, while the volatile compounds were analyzed by GC-MS.
本实验采用传统清炖牛肉烹饪工艺制备清炖牛肉,通过溶剂提取法和固相微萃取法两种不同的香气化合物提取方法制备样品,然后通过GC-MS检测香气化合物。
2.
This study prepares stewed beef by the traditional way,and a response surface methodology design for the extra beef fat(2%,4% and 6%),cooking temperature(80,100 and 120℃),cooking time(1,2,3h)was applied to investigate the influence of these factors on the stewed beef aroma.
本研究通过传统工艺制备清炖牛肉,采用响应面分析法,分别添加牛油(2%、4%、6%),加热温度(80、100、120℃),加热时间(1、2、3h),探索这些条件对清炖牛肉风味的影响。
4) stewed fish
清炖鱼<渔>
5) Clear mushroom soup
清炖北菇
6) Stewed whole chicken
清炖全鸡
补充资料：清炖黄羊肉
清炖黄羊肉
一、原料：
1.主料：黄羊肉1000克。
2.调料：料酒、精盐、胡椒粉、葱、姜。
二、制法：
1.将黄羊肉洗净，入沸水中悼一下，捞出斩块。
2.锅中放入肉块、料酒、盐、胡椒粉、葱、姜和适量清水。武火烧沸，撇去浮沫，文火炖至肉熟烂，盛出即成。
三、功效
黄羊，《尔雅》称其为播羊，《纲目》谓之茧耳羊，其性温、味甘，能人脾胃经，具补中益气、补虚劳之功。常用于过劳而致的虚弱病人。健康人食之，能健体强身。故此汤菜老少皆宜。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。