1) Tianbaocai
甜包菜
1.
This paper discuss the processing technology of Shanghai preserved szechuan pickle and Shanghai Rugua and Shanghai Tianbaocai on vegetables.
探讨了以蔬菜为原料,生产上海大头菜、上海乳瓜、上海甜包菜的加工工艺。
2) beet
[英][bi:t] [美][bit]
甜菜
1.
Some views on promoting and developing beet sugar industry;
振兴和发展甜菜制糖工业之见解
2.
Study on the boduction of Oxalic Acid from Beet Molasses;
用甜菜糖蜜制取草酸的研究
3) Sugarbeet
甜菜
1.
The Study of Analysis Method of Sugarbeet Quality ——Clarifier of Environmental Protection Type;
甜菜品质分析方法研究 I环保型澄清剂的研究
2.
Hereditary Variation of Sugarbeet Impurity and Its Selection;
甜菜工艺有害物质的遗传变异与选择
3.
Low Yield Cause and High Yield Techniques of Sugarbeet in Cold and Arid Area;
寒冷干旱区甜菜低产因素与高产栽培技术
4) Sugar beet
甜菜
1.
Preliminary effect of ion implantation into the crossbreed of sugar beet;
离子注入甜菜杂交种效应初报
2.
Studies on kinetic parameters of inorganic phosphorus uptake in different sugar beet genotypes;
不同基因型甜菜无机磷吸收动力学参数研究
3.
Research Progress and Prospect on Sugar beet Genetic Engineering;
甜菜基因工程研究进展及其展望
5) Beta vulgaris
甜菜
1.
Cloning and Sequence Analysis of Nitrate Reductase Gene from Beta vulgaris by RT-PCR;
RT-PCR克隆甜菜硝酸还原酶cDNA全长序列及分析
2.
Construction of cDNA Library of M14 Bud,Themonosomic Addition Lines of Beta vulgaris;
甜菜单体附加系M14花蕾cDNA文库的构建
3.
Changes in Low molecular Weight Heat Shock Protein 22 of Mitochondria During High temperature Accelerated Ageing of Beta vulgaris L. Seeds;
高温加速老化过程中甜菜种子线粒体小分子量热激蛋白22的变化(英文)
6) beet tops
甜菜茎叶，甜菜缨
补充资料：香菇菜包
材料
青菜400克，香菇30克，香干两块，黄花菜20克，发酵粉8克，面粉350克。
调料
精盐一小匙，味精一小匙，葱末一中匙，芝麻油一大匙。
做法
①青菜洗净，沸水中烫一下捞起，切碎沥干；香菇、黄花菜沸水泡开后洗净切碎；香干切碎。
②将调料与青菜、香菇、香干、黄花菜一起拌和。
③发酵粉和面粉用水揉成面团，放15分钟。
④包成包子，放30分钟。
⑤用大盘放上纱布一块，摆上包子，再盖上一块湿纱布，高火9分钟即可。
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