1) pickled Babao vegetables
酱八宝菜
2) sweet eight-treasure pickles
八宝酱菜
3) eight treasures in hot sauce
八宝辣酱
4) Spinach with Eight Delicacies
八宝菠菜
5) pickle
[英]['pɪkl] [美]['pɪkḷ]
酱菜
1.
Study on discoloration reason and color-protecting for pickles;
酱菜褪色原因及护色措施的研究
2.
Application of Nisin and natamycin to low salty pickle;
乳酸链球菌素与纳他霉素在低盐酱菜中应用的研究
3.
The processing technology of oil-immersed edible fungus pickle was studied,and the optimum condition of keeping edible fungus crisp was confirmed.
通过实验研究了油渍食用菌酱菜的加工工艺,确定了食用菌保脆工艺的最佳条件。
6) pickles
[英]['pikl] [美]['pɪkḷ]
酱菜
1.
Study on the processing technique of papaya pickles;
番木瓜酱菜加工技术研究
2.
The establishment of whole quality system in pickles product;
酱菜生产中全程质量监测管理系统的建立
3.
Production technology of applying traditional technology to brew several kinds of salted pickles;
传统工艺酿制几种卤性酱菜的生产技术
补充资料：酱八宝菜
酱八宝菜
≮美食原料≯
黄瓜1000克，藕、豆角各800克，红豆400克，花生米300克，栗子仁200克，核桃仁100克，杏仁100克，（以上原料应先行腌制好）黄酱2000克，糖色100克，酱油1000克。
≮美食做法≯
将以上原料均加工成大小均等的形状混合在一起，用水泡出部分咸味，捞出晾干，装入布袋入缸，缸中放黄酱，糖色酱油每天搅拌1次5-7天后即成。
≮美食关键≯
主料先腌制时加盐不宜过多，时间要长一点，5-8天，缸中的调料应淹没主料如不足可加凉开水。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。