1) Braised Cat Fish with Eggplant
鲶鱼烧茄子
2) catfish
[英]['kætfɪʃ] [美]['kæt'fɪʃ]
鲶鱼
1.
Study on General Characteristics of Catfish Surface Mucus;
鲶鱼体表黏液特性的初步研究
2.
Study on processing technique of enzyme hydrolysis of catfish collagen peptide with immunite activity;
具免疫活性的鲶鱼胶原多肽酶解工艺研究
3.
By a series of tests for the fertilized times,hydrostatic pressure and treated times of catfish eggs, the results indicated that the best condition of inducement triploid is 4-5 min after fertilization, and that the eggs were treated for 3min at 600~640kg/cm2 of hydrostatic pressure.
采用静水压休克法诱导三倍体鲶鱼。
3) Silurus asotus
鲶鱼
1.
Embryonic Development of Hybrid Silurus asotus (Silurus soldatovi♀×Silurus asotus♂);
杂交鲶(怀头鲶♀×鲶鱼♂)胚胎发育进程
2.
Studies on Idioplasmic Character of Silurus Asotus in Dalai Lake;
达赉湖鲶鱼的种质特征研究
3.
Method:The type and the distribution of mucous cells in digestive tract of Silurus asotus,Hypophthalmichthys molirtix,Carassius auratus were described using the AB-PAS(alcian blue and periodic acid schiff s reation) combined staining.
方法:利用阿利新蓝和过碘酸雪夫试剂染色对鲶鱼(Silurus aso-tus)、鲢鱼(Hypophthalmichthys molirtix)、鲫鱼(Carassius auratus)消化道黏液细胞的类型与分布进行了观察,结果:AB-PAS(Alcian blue and periodic acid schiff’s reation)染色后动物消化管黏液细胞表现为4个类型:Ⅰ型玫瑰红色、Ⅱ型蓝绿色、Ⅲ型紫红色、Ⅳ型蓝紫色。
4) Juvenile(Clarias lazera)
革胡子鲶稚鱼
5) eggplant with fishy flavour
鱼香茄子
6) dry-cooked pungent eggplant
干烧茄子
补充资料：大蒜泡菜烧鲶鱼
Image:1159925460515492.jpg
大蒜泡菜烧鲶鱼
主料：鲶鱼
辅料：泡菜、红椒、葱、姜、香菜、大蒜
调料；盐、牛奶、红酒
烹制方法：
1、将鲶鱼洗净切成块，加入盐、红酒腌制5分钟；
2、坐锅点火倒油，加入少许红酒，放入鱼块煎至两面发白取出，留少许油，放入大蒜煸香，再放入鱼、泡菜、姜片，加入适量水，放入牛奶、红酒焖15分钟，出锅前放入红椒，装碗撒香菜、葱花即可。
特点：酸辣鲜香，开胃。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。