1) Steamed chicken with straw mushroom
草菇蒸鸡
2) steamed chicken with mushrooms
香菇蒸鸡
3) Sliced chicken and mushroom soup
草菇鸡片汤
4) straw mushroom
草菇
1.
Study on processing technology of flavoring paste of straw mushroom and garlic;
草菇蒜茸调味酱的工艺研究
2.
A technical study of the making of red peppersauce with straw mushroom and ginger;
草菇姜味辣椒酱加工工艺的研究
3.
Research into the characteristics of delivering air distribution to north straw mushroom plant in winter;
北方草菇厂房冬季侧送气流组织特性研究
5) Volvariella volvacea
草菇
1.
Fermentation Conditions of Xlyanase Produced by Volvariella volvacea with Xylan Extracted from Corncob;
以玉米芯木聚糖为碳源的草菇木聚糖酶的发酵条件
2.
Inducing conditions for mRNA of cellulase and hemicellulase by Volvariella volvacea;
提高草菇中纤维降解酶系mRNA丰度的最佳诱导条件初探
3.
Studies on Preparation,Regeneration and Transformation of the Protoplasts of Volvariella volvacea;
草菇原生质体制备、再生及转化研究
6) Coprinus comatus
鸡腿菇
1.
Study on Non-sulfur Color-protection and Fresh-keeping Technology of Coprinus comatus;
鸡腿菇非硫护色保鲜技术的研究
2.
Optimization of Fermentation Conditions of Coprinus comatus;
鸡腿菇多糖发酵条件优化研究
3.
Research current situation and developing prospect of coprinus comatus;
鸡腿菇研究现状及发展前景
补充资料：草菇蒸鸡
草菇蒸鸡
草菇蒸鸡
【所属菜系】
【菜肴口味】鲜香
【涉及食材】鸡类 山珍
【原料】
雏母鸡肉600克。草菇25克。精盐5克，绍兴酒20克，酱油25克，湿淀粉25克，白糖15克，葱段50克，姜片25克，熟鸡油50克。
【制作过程】
1. 将草菇放入碗内，冲入开水，用盘子盖严，待草菇泡发后捞出，原汤留碗内澄清备用。把草菇放入温水盆中，用指甲抠洗去根蒂，撕去表皮，再用清水漂洗数遍，洗净泥沙，置于碗内备用。
2、将雏母鸡肉剁成4厘米见方的块，放入小盆内，加入草菇、澄清的草菇汤及精盐、酱油、绍兴酒、白糖、熟鸡油、湿淀粉、葱段、姜片，拌匀，上屉用旺火蒸20分钟左右取出，拣去葱姜，盛入盘中。
【特点】草菇蒸鸡是谭家菜中的著名菜肴，具有浓厚的家庭风味。制作方法较简便，适于一般家庭仿制。草菇亦称苞脚菇、蓝花菇，是一种质脆、鲜嫩的菌类植物，有浓郁的清香，与雏母鸡同蒸，草菇之香尽入鸡内，与鸡的鲜味相融合，使制成之菜鲜美异常。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。