1) Fillet steak,Chinese style
中式牛柳
2) Beef Fillet with Tomato Sauce,Chinese Style
中式牛柳
3) Chinese Style Beef
中式牛柳
4) Chinese Style
中式
1.
On the Rise of the Chinese Feature Through the Contemporary Chinese Style Architecture;
从当代中式建筑典型案例分析看中国风的兴起
2.
Study of Traditional Color Culture Spread and Inherit in Modern Chinese Style Interior Design;
现代中式室内设计对传统色彩文化的传承研究
3.
Since 2008 Spring Festival,the home industry has blown the agitation of chinese style.
2008年新春伊始,家居行业就吹起了中式家居风潮。
5) Chinese style cigarette
中式卷烟
1.
On the construction of leaf tobacco safeguarding system for Chinese style cigarette;
构建中式卷烟优质特色烟叶原料保障体系是新形势下中国烟草的战略选择
6) Chinese style sleeve
中式袖
7) Neo-Chinese style
新中式
1.
Giving an example of Neo-Chinese style bedroom furni- ture design,by analyzing the application of modern design prin- ciples and production techniques,the innovation from the traditional design to Neo-Chinese design of bedroom furniture was discussed.
通过分析新中式风格卧室家具设计案例,探讨用现代设计理念与生产技术,创新设计传统风格家具的思路与方法。
8) the structure of Chinese form
中式结构
1.
Silk and the structure of Chinese form are regarded as the typical Chinese elements.
丝绸与中式结构被视为中华服饰元素的典型代表,丝绸蕴含着中华服饰文化的深厚底蕴,是中华悠久文明的象征;中式结构是民族风格服装的造型手段,展现出中华服饰含蓄柔美、气韵流畅的美学风格。
9) Chinese style furniture
中式家具
1.
The Chinese civilization is one of the oldest in the world;we should absorb and innovate the prime of traditional culture,and develop the modern Chinese style furniture by science and technology.
中国拥有博大的传统文化,我们迫切需要对传统文化精髓进行吸收和创新,并在现代科技的辅佐下实现传统文化的回归来发展现代中式家具。
10) Chinese sausage
中式灌肠
1.
Objective:For studying the antimicrobial effect in Chinese sausage,chitosans with different viscosity-average molecular weights were prepared by Neutral proteinase hydrolysis methods.
目的:研究壳聚糖在中式灌肠生产中的抑菌效果;方法:采用中性蛋白酶水解方法制备出不同黏均分子量的壳聚糖,添加到灌肠中,测定不同保存天数时的细菌总数和感观变化;结果:添加0。
补充资料：中式牛柳
中式牛柳
[原料] 牛柳300克，鸡蛋液半只。
[[[调料]]] 番茄酱10克，蒜茸2克，辣椒酱5克，胡椒粉2克，豉油汁5克，黄酒2克，生粉5克，嫩肉粉1克，老抽0.2克，糖3克，味精2克，噫汁3克，清油1 0克，清汤75克，洋葱末25克。
[操作程序]
1．牛肉顶刀切成0.3厘米厚片，放碗中边拌边加清水，上劲后加鸡蛋液、生粉、嫩肉粉、胡椒粉继续拌匀，最后加入油，放冰箱里静置2小时。
2．锅烧热，入油，把牛肉片摊在锅底，两面煎熟后，倒进漏勺沥油。
3．锅中入番茄酱、油、蒜茸、辣椒酱、洋葱末，炒出香味，加入酒、豉油汁、清汤、糖、味精、噫汁、牛肉，再用旺火收紧汁，最后用水生粉勾芡，淋上清油即可装盘。
[特色点评) 味浓，肉嫩，咸鲜、酸辣味。名日中式牛柳，实为西菜中做。
[要领提示] 块型大些，厚些，肉不宜煎老，乏味需潺歪蔑旦。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。