1) braised beef offal
红烧牛杂拌
2) soy stewed
红烧
3) 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
4) 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。
5) 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
6) Red-cooked beef
红烧牛肉
7) braised croaker
红烧黄鱼
8) braised deep-fried bean curd
红烧素鸡
9) braised duck
红烧鸭
10) braised mutton
红烧羊肉
补充资料：红烧牛杂
[原料/调料]
材料ａ：牛腩或牛杂 1斤
材料ｂ：马铃薯 1个
红萝蔔 1个
葱 2支
辣椒 2根
姜片 3片
材料ｃ：水 10杯
酱油 1/3杯
糖 1又1/2大匙
香油 1/2大匙
[制作流程]
(1)将牛腩洗净切寸段，用热水汆烫去除血水后洗净捞干备用，将材料ｂ分别处理好备用，马铃薯、红萝蔔切块状，葱切段、辣椒去蒂头拍扁。
(2)将所有材料一起放入内锅中，并加入调味料略拌匀，放到炉火上加热至沸腾后改中火，略煮15～20分钟后再加盖熄火，放入焖烧锅中焖4小时后，即可取出盛入盘中食用。
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