1) Sautéed Bullfrog with Pickled Peppers
泡椒牛蛙
2) pickle beef with capsicum
泡椒牛肉
1.
Study on processing technology and industrialization of pickle beef with capsicum
泡椒牛肉加工工艺及工业化问题初探
2.
Based on pickle beef with capsicum of Sichuan flavor,The test studied the processing technology and quality indicator of Soft-packing,and ensured the fundamental parameters of industrial production of pickle beef.
本文以川味泡椒牛肉为例,对其软罐头的加工方法和质量指标进行了研究,确定出泡椒牛肉工业化生产基本的工艺参数,从而对川菜技术化、工业化生产进行了初探,并为同类中式肉类菜肴的工业化生产提供了技术参考。
3) Steamed Bullfrog with Chili Pepper
笼仔剁椒牛蛙
4) Rana catesbeiana
牛蛙
1.
Distribution of the Major Digestive Enzymes of Rana catesbeiana and the Effects of pH and Temperature on the Activities of Digestive Enzymes;
牛蛙主要消化酶的分布及pH和温度对消化酶活力的影响
2.
Construction and analysis of cDNA library of Rana catesbeiana skin tissue;
牛蛙(Rana catesbeiana)皮肤cDNA文库的构建与鉴定
5) Bullfrog
[英]['bʊlfrɔɡ] [美]['bul'frɔg]
牛蛙
1.
Effects of Ligusticum chuanxiong Hort and volatile oil of Ligusticum chuanxiong Hort on cardiac contractility and heart rate in bullfrog;
川芎及川芎挥发油对牛蛙心脏活动的影响
2.
Cloning and expression of antimicrobial peptides gene from bullfrog skin;
牛蛙(Rana catesbeiana)蛙皮抗菌肽基因的克隆、测序及其表达
3.
A Preliminary Study on Pathogen of "Caratact" Disease of Bullfrog;
牛蛙"白内障"病病原的初步研究
6) Rana catesbiana
牛蛙
1.
The pathogen and control of Aeromonas sobria disease of Rana catesbiana;
牛蛙温和气单胞菌病病原及防治
2.
Histopathological Study on the Hepatomegalical Disease of the Frog Rana catesbiana;
牛蛙肝肿大病的组织病理研究
3.
Prokaryotic expression and antibacterial activity of antibacterial peptide Ranalexin gene from Rana catesbiana
牛蛙皮肤抗菌肽Ranalexin基因的原核表达及其抑菌活性
补充资料：泡椒牛蛙
泡椒牛蛙
用料：
牛蛙500克，大葱150克，色拉油200克，料酒10克，泡姜10克，精盐1克，大葱150克，味精2克，泡红辣椒150克，胡椒粉1克，干豆粉20克。
制作方法：
1、牛蛙宰杀去头去皮去内脏洗净，斩成块，用盐、胡椒粉、干豆粉、料酒上浆码味。泡红辣椒去蒂去籽切成节，大葱洗净切成节，泡姜切成姜米。
2、炒锅下油烧至七成热，将牛蛙下锅滑溜断生捞起。炒锅内下少许油烧热，下泡姜米、泡椒节炒出香味，下牛蛙，烹入料酒，放味精、大葱节簸转起锅装盘即可。
特点：
重庆江湖菜中，以泡椒为调料的颇多，而泡椒牛蛙最常见又易烹制,成菜后味咸鲜，肉细嫩，色红亮，泡菜香气浓郁。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。