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1)  Jinshui Liujun decoction
金水六君煎口服液
1.
Objective: To study of the quality standard about Jinshui Liujun decoction.
目的:对金水六君煎口服液的质量标准指标进行探索性动物实验研究。
2)  Jinshuiliujunjian
金水六君煎
1.
Analysis of Components in Jinshuiliujunjian Capsule for Quality Control;
金水六君煎胶囊多指标成分分析
2.
Study on the quality standards for Jinshuiliujunjian capsule;
金水六君煎胶囊质量标准研究(Ⅱ)——橙皮苷和阿魏酸的分析测定
3.
Research of Quality Standard of JinShuiLiuJunJian;
金水六君煎质量标准研究
3)  Jin Shui Liu Jun Jian
金水六君煎
1.
Effect of Jin Shui Liu Jun Jian on pathological lesion of the cilia of respiratory tract in mice with chronic bronchitis;
金水六君煎对慢性支气管炎模型小鼠呼吸道纤毛病理损伤的影响
2.
Objective: To observe the effect of Jin Shui Liu Jun Jian s decoction on the content of hydroxyproline (Hyp) and the activity of Superoxide Dismutase (SOD) in both mice s skin and serum in the aged mice resulting from D-galactose, as well as the microstructural changes of the skin, and to partically infer Jin Shui Liu Jun Jian s function and mechanism of postponing the senility of skin.
目的:观察金水六君煎水煎液对D-半乳糖致衰老小鼠皮肤组织(血清)羟脯氨酸含量、SOD活性和皮肤组织结构的影响,部分揭示金水六君煎延缓皮肤衰老的作用及其可能机制。
4)  Jinshuiliujunjian Capsule
金水六君煎胶囊
1.
Quantitative Determination of Ephedrine Hydrochloride in Jinshuiliujunjian Capsule by Thin-Layer Scanning Method;
薄层扫描法测定金水六君煎胶囊中盐酸麻黄碱的含量
2.
JinShuiLiuJunJian capsule is a improvement form of prepared drugs of JinShuiLiuJunJian which made by Zhang Jinyue in Ming Dynasty, it is made of Rhizoma PinelliaeN Pericarpium Citri Reticulatae, Radix Angelicae Sinensis, Radix Glycyrrhizae, Poria and Radix Rehmanniae Preparata.
金水六君煎胶囊为明代张景岳所创复方金水六君煎改进的中成药,该方由半夏、陈皮、当归、熟地、茯苓、炙甘草等六味药组成。
5)  Chaishaoliujun Oral Liquid
柴芍六君口服液
1.
Study on Quality Standard of Chaishaoliujun Oral Liquid;
柴芍六君口服液的质量标准研究
6)  Feilinjian
非淋煎口服液
1.
Clinical Applicatin Research of Feilinjian Peroral Liquid in the Treatment of Chlamydia and Mycoplasma Infectious Prostatitis;
非淋煎口服液治疗衣原体、支原体感染性前列腺炎的临床应用研究
补充资料:煎寸金虾

菜名

煎寸金虾

主料

虾胶300克、肥猪肉50克、韭黄50克、荸荠(去皮)50克、湿香菇15克、精盐4克、味精5克、生粉25克、上汤150克、豆腐皮6张、生油1000克(耗100克)、胡椒粉、麻油、湿粉水少许。

做法

1、将肥猪肉、香菇、韭黄、荸荠切成粒,和虾胶一起调入味精、精盐拌匀制成馅,分成24份,将豆腐皮用湿布两面擦过,在砧板上切成24块,每块10厘米宽的四方形,并包上馅成长方形待用。

2、用旺火烧热炒鼎下油,候油热时,将包好的寸金虾摆于鼎中煎至金黄色,放入上汤煮熟,摆进餐盘中,调入胡椒、麻油、湿粉勾芡淋上便成。

特点

色泽金黄,味道酥香可口

说明:补充资料仅用于学习参考,请勿用于其它任何用途。
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