1) On names of Osmunda Cinnamomea and Something Else
薇菜辨析
2) osmunda cinnamomea
薇菜
1.
Experimental study on the biomechanical properties of osmunda cinnamomea like vegetables;
薇菜类蔬菜生物力学性质试验研究
3) Osmunda japonica
薇菜
1.
Study on osmunda japonica production;
薇菜预处理及加工技术研究
2.
Study on Natural Distribution and Artificial Propagation Technique for Osmunda japonica in Yichang Dalaoling Region;
宜昌大老岭地区薇菜的自然分布及人工繁殖技术研究
4) Osmunda japonica Thunb
薇菜
1.
Primary Study on Bionic Sporule Reproduction in Osmunda japonica Thunb;
薇菜孢子仿生繁殖试验初报
2.
Determination of Amino Acids and Other Nutritious Component in Osmunda japonica thunb. and Houttuynia cordata thunb;
薇菜、蕺菜中氨基酸及其他营养素含量的测定
3.
The drying and soaking processes of Osmunda japonica Thunb were investigated in this paper.
研究了薇菜的干制和复水工艺,并据此生产出营养和味道适宜的薇菜小食品。
5) Dried Osmunda Japonica Thunb
薇菜干
1.
Dried Osmunda Japonica Thunb was used as raw material to produce several instant food of different flavors, and the effects of different conditions on rehydration ratio were discussed.
以薇菜干为原料,采用不同的复水条件和不同的调味方法,试制出了几种风味各异的即食性薇菜制品。
6) canned Osmlanda Cinnamonea L
薇菜罐头
补充资料：芙蓉薇菜
芙蓉薇菜
原料: 原 料：
嫩薇菜100克，鸡蛋200克，素鲜汤400克，精盐，味精，黄酒，湿淀粉，麻油各适量。
制法: （1）鸡蛋清用250克素鲜汤，精盐，味精，黄酒搅匀，撇去浮沫，用汤碗上笼蒸约10分钟（蒸汽不宜大），蒸好取出即为芙蓉，待用。
（2）豆苗洗净沸水焯过捞起,围在芙蓉周边作花环状。
（3）将剩余素鲜汤煮沸，加入麻油，黄酒，精盐稍煮，入味，以湿淀粉勾芡，慢慢淋在芙蓉上。
特点: 造型美观，味美可口，滋阴补气。
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