1) SEA CUCUMBER&SHRIMP ROE
虾仔大乌参
2) Braised Jumbo Sea Cucumber with Shrimp Roe
虾子大乌参
3) Sea Cucumber with Shrimp Roe
虾仔烧海参
4) post larva
仔虾
1.
Toxicity effects of three kind of industrial effluents on nauplii and post larva of Penaeus chinensis;
3种工业废水对中国对虾幼体及仔虾的急性毒性效应
2.
The study was conducted to determine the dietary phosphorus requirement of post larvae of Penaeus chinensis.
通过观察在饲料中添加磷酸二氢钾对中国对虾仔虾存活率、体长增长率及仔虾体内含磷量的影响,探索了仔虾对磷的需要量。
5) postlarvae
仔虾
1.
The effects of acute toxicity of Hg2+, Cd2+, Zn2+ , Mn2+ under the condition of aeration postlarvae of Penaeus japonicus Bate have been studied at the temperature of 28±0.
5℃)和充气条件下,研究了Hg~(2+)、Cd~(2+)、Zn~(2+)、Mn~(2+)对日本对虾仔虾的急性致毒效应。
2.
This study was designed to know the effects of acute changes in salinity on:(a)the resistant ability to salinity changes,(b)the oxygen consumption and ammonia excretion,(c)the metabolic substrate(ON) on the different age of postlarvae,(d) the body water content and specific growth rate(SGR)of postlarvae by culturing i.
本文研究急性盐度变化对凡纳滨对虾仔虾:(a)耐盐力;(b)呼吸和氨氮排泄代谢的影响;(c)涉及代谢底物的呼吸排泄氧氮原子比O/N;(d)培养于各驯化盐度梯度下仔虾的含水量和特定生长率(SGR)。
6) larval shrimp
仔虾
1.
20 fuel oil to 3 species of larval shrimps (Penaeus monodon, Penaeus japonicus, Metapenaeus ensis)and 4 species of larval fishes (Sparus lains, Sparus macrocephalus, Mugil OPhuyseni,Lateolabrax Japonicus) was measured.
测定了南海原油、0号柴油和20号柴油对斑节对虾Penaeusmonodon、日本对虾Penaeusjoponicus、刀额新对虾Metapenaeusensis3种仔虾和黄鳍鲷和Sparuslatus、黑鲷Sparusmacrocephalus、前鳞鲻MugilOphuyseni和七星鲈Lateolabraxjaponicus4种仔鱼的急性毒性。
2.
20 fuel oil to 3 species of larval shrimps, 4 species of larval fishes and 4 species of shellfishes was measured by controlled oil exposure experiments.
测定了南海原油、0号柴油和 2 0号柴油对 3种仔虾、4种仔鱼和 4种贝类的急性毒性。
补充资料：虾仔大乌参
虾仔大乌参
水发大乌参1只（800克）、干河虾仔1.5克，葱结25克，绍酒15克，酱油10克，白糖4克，味精2克，红烧肉卤150克左右、肉汤150克，湿生粉25克。
制作：
1.将炒锅置中火上，放入色拉油60克，烧到五六成热时放入葱结炸出香味，即成葱油。
2.将锅置旺火上烧热，放入色拉油；烧到八成热时，将大乌参皮朝上放在漏勺里浸入油锅，并将漏勺轻轻抖动；炸到爆裂声微小时捞出沥油，随后把锅内热油倒出。
3.放入大乌参再加绍酒、酱油、红烧肉卤、白糖、干虾仔、肉汤，烧开后加盖，端到小火上烧4分钟左右，再将锅端到旺火上，用漏勺捞出大乌参，皮朝上平放在长盘里。
4.锅里卤汁加入味精用湿生粉勾芡，接着边淋葱油，边搅拌，把葱油全搅进卤汁后，把卤汁全部浇在大乌参上即可。
特点：乌光发亮，香气扑鼻，肥糯柔嫩。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。