1)  red-cooked abalone
红烧鲍鱼
2)  Braised Abalone
红烧鲍鱼
3)  soy stewed
红烧
4)  roast pigeon
红烧乳鸽
1.
Study of the roast pigeon′s making and its sterilizing technics;
红烧乳鸽的制备及其灭菌工艺的研究
5)  stewed pork with brown sauce
红烧肉
1.
After canned stewed pork with brown sauce was cleaned,basketed,sterilized and incubated,we succeed in producing good quality stewed pork with brown sauce.
红烧肉是广大消费者都喜欢的菜肴,红烧肉罐头的出口量逐年增大。
2.
The flavouring substances in stewed pork with brown sauce are, in fact, the complicated mixtures formed through such chemical reactions in cooking process as heat decomposition of amino acid, thi-amine and esters, Millard reaction of sugar with amino acid and etc.
红烧肉的风味物质是在烹调过程中通过氨基酸、硫胺素、脂类的热分解、糖和氨基酸的美拉德反应等形成的复杂混合体。
6)  sintering soil
红烧土
1.
Fifteen rice trace in sintering soil of Duling ao ruin were studied with scanning microscope.
用扫描电镜对独岭坳遗址红烧土中解剖出来的 15粒稻谷印痕进行了观察研究 ,发现其粒形似籼而双峰乳突纵横排列特征近于粳稻 ,尚留有茶陵野生稻的某些特征 ,推测属于二向演化的原始小粒栽培粳稻类
7)  Red-cooked beef
红烧牛肉
8)  braised croaker
红烧黄鱼
9)  braised deep-fried bean curd
红烧素鸡
10)  braised duck
红烧鸭
补充资料:红烧鲍鱼
红烧鲍鱼
红烧鲍鱼

菜肴口味

鲜香

涉及食材

鸡类 海鲜河鲜 猪肉

原料

干紫鲍200克,老母鸡肉250克,净火腿25克,干贝10克,靠鱼翅汤100克,干贝汤10克。白糖7、5克,精盐5克,酱油、料酒、淀粉、鸡油少许

制作过程

将干紫鲍用水发制好,加入鸡肉,火腿、干贝,上火焖3小时后,将鲍鱼取出,原汤过罗备用。将鲍鱼剞上花刀,再斜切成半厘米厚的片。将100克焖鲍鱼的原汤和靠鱼翅的汤、干贝汤一起放进双耳锅,煮沸后放入鲍鱼片,滚煮10分钟,加入白糖、精盐、酱油、料酒待调料,以淀粉调成浓汁,出锅前加少许鸡油一小碗。

特点

汁浓厚、味鲜、软嫩

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