1) Hot pickled tuber mustard soup with meat shreds
榨菜肉丝汤
2) Shredded Pork with Preserved Vegetable Soup
榨菜肉丝汤
3) Noodle Soup with Preserved Vegetable and Shredded Pork
榨菜肉丝汤面
4) pickled mustard tuber
榨菜
1.
Study on application of lactic acid bacteria technology to the processing of traditional pickled mustard tuber;
传统榨菜腌制加工应用乳酸菌技术的研究
2.
Some strands of lactic acid bacteria were obtained by separating from some natural pickled vegetable products,such as pickled mustard tuber,etc.
从榨菜等一些自然腌制蔬菜制品中分离得到一些乳酸菌菌株,通过细胞形态及生理学特性观察研究,初步筛选出Lactobacillus 8株菌株。
5) Preserved Szechuan pickle
榨菜
1.
The production technology of preserved szechuan pickle;
榨菜盐脱水腌制生产工艺
2.
Production technique of Sichuan preserved szechuan pickle;
四川涪陵榨菜的制造方法
3.
Present situation and development trend of preserved szechuan pickle;
榨菜产业发展现状及前景
6) Mustard
榨菜
1.
Manufacturing Technology of Packet Mustard with Low Salt and without Preservative;
低盐无防腐剂小包装榨菜的加工工艺
2.
Mustard intercropping with ramie in Winter is condusive to the deve lo pment of ramie next year,but also gets an additional mustard harvest.
利用冬季苎麻行间种榨菜,既有利于苎麻生长,而且又增收一季榨菜。
7) Stem mustard
榨菜
1.
Scanning electron microscopic examination of the diseased stem mustard specimens collected from Fuling, Chongqing revealed that the resting sporangia of the pathogen of club root had a coarse wall and were 2.
重庆市涪陵榨菜根肿病标样经扫描电镜观察 ,其休眠孢子囊近球形 ,孢壁不光滑 ,直径为 2 。
2.
The study was conducted to investigate gas exchanges and chlorophyll fluorescence parameters in stem mustard (Brassica juncea var.
以榨菜“缩头”种(Brassica juncea var。
3.
Effect of salicylic acid (SA) on the physiological and biochemical changes in turnip mosaic virus (TuMV) infected stem mustard, and changes in photosynthesis and chlorophyll fluorescence in cytoplasmic male sterile stem mustard (Brassica funcea var.
本试验以榨菜为试验材料,比较了SA处理对TuMV感染的榨菜生长、光合作用、叶绿素荧光参数、抗氧化酶活性等的变化。
8) tuber mustard
榨菜
1.
Comparative study on polypeptides of mitochondria and chloroplast between the male cytoplasmic sterile line and its maintainer line in tuber mustard (Brassica juncea Coss.var.tumida);
榨菜胞质雄性不育系与保持系间线粒体和叶绿体多肽比较
2.
Comparison on leaf ultrastructure in cytoplasmic male sterile line for tuber mustard ( Brassica juncea var. tumida );
榨菜胞质雄性不育系叶片超微结构的比较
3.
Study on peroxide and esterase isoenzymes in the cytoplasm male sterile line and its maintainer line for tuber mustard:;
榨菜胞质雄性不育系及其保持系过氧化物酶和酯酶同工酶的比较研究
9) hot pickled mustard tuber
榨菜
10) pickled tuber mustard
榨菜
补充资料：榨菜肉丝汤
榨菜肉丝汤
做法一
原来：
榨菜、猪里脊肉各150克，葱1支，姜2片。
制作：
1.猪里脊肉洗净，切丝，榨菜洗干净，姜去皮，均切丝；葱洗净，切末备用。
2.锅中倒入6杯水烧开，放入姜丝、榨菜煮滚，再放入肉丝煮熟，撒上葱末即可盛出。
做法二
≮美食原料≯
榨菜60克，肉丝60克，番茄1只（去籽切块）料酒、盐、味精、胡椒粉和玉米粉适量。
≮美食做法≯
1、榨菜洗净切丝，肉丝用料酒、盐、胡椒粉、玉米粉浆上待用。
2、锅置旺火上下榨菜煸炒，放番茄块，加汤烧开，将肉丝下锅再把盐、味精、胡椒粉放，烧开即可。
≮美食特色≯
肉丝细嫩、汤清香味美。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。