1) Fried Tomato Slices
锅塌番茄
2) Tomato[英][tə'mɑ:təʊ] [美][tə'meto]
番茄
1.
Research on the Processing Technology of Nutrient
TomatoJelly;
营养型番茄果冻的加工工艺研究
2.
Study on determination of monosaccharide in tomato;
番茄中单糖测定方法的工艺研究
3.
Aluminum Toxicity in
Tomatoand Its Effect on Some Physiological Indexes;
铝对番茄的毒性及若干生理指标的影响
3) Lycopersicon esculentum Mill
番茄
1.
Fitness of B-biotype Bemisia tabaci(Gennadius) to different varieties of tomato,Lycopersicon esculentum Mill;
不同番茄品种对B型烟粉虱适应性的影响
2.
The Effects on the Photosystem of Lycopersicon esculentum Millat Low Temperture under Low Irradiance;
低温弱光胁迫对番茄光系统Ⅱ作用的影响
3.
Studies on the Physiological Characteristic of Lycopersicon esculentum Millat Low Temperture under Low Irradiance;
番茄在低温弱光下生理特性的变化研究
4) Lycopersicon esculentum
番茄
1.
GC/MS Fingerprint Comparison of the Volatile Organic Compounds Extracted from Lycopersicon esculentumLeaves by Different Methods;
不同方法收集番茄叶挥发性物质的GC/M S指纹图谱比较
2.
Inhibitory Effects of Several Volatile Organic Compounds of Lycopersicon esculentumon Botrytis cinerea;
番茄几种挥发性组分对番茄灰葡萄孢的抑制作用
3.
Studies on Transformation of Lycopersicon esculentumwith Cucumber Mosaic Virus Coat Protein Gene;
黄瓜花叶病毒外壳蛋白基因转化番茄的研究
5) tomato (Lycopersicon esculentum)
番茄
1.
The effect of day time sub-high temperature on metabolism of photosynthate in tomato (Lycopersicon esculentum) leaves and fruits after flowering was studied in this paper.
于日光温室中栽培的番茄第一花序第一花开花和开花10d时分别作昼间35℃亚高温处理(以25℃为对照),检测不同生育期的番茄叶与果实中同化产物积累与代谢变化的结果表明:番茄开花后叶中果糖、葡萄糖和蔗糖含量均下降,花后亚高温处理时期越早,叶中糖含量越低;果实发育过程中的果糖、葡萄糖和蔗糖含量比25℃下的高,但成熟时趋于一致。
2.
In this report, diurnal changes in sugar contents and enzymes activities involving sucrose metabo- lism in tomato (Lycopersicon esculentum) seedlings under 35 ℃ sub-high temperature by day were investigated.
研究番茄品种‘辽园多丽’幼苗在昼间35℃亚高温条件下叶中糖含量及蔗糖代谢相关酶活性日变化的结果表明,昼间亚高温处理后的幼苗叶中果糖、葡萄糖和淀粉含量下降,蔗糖含量升高。
6) tomatoes[英][tə'meitəu] [美][tə'meto]
番茄
1.
Study on the electrolyzed functional water in fresh-keeping of
tomatoes;
电生功能水对番茄的保鲜
2.
Analysis of response to the external compressive force on
tomatoes;
番茄压缩载荷的响应分析
3.
Application of Dielectric Properties in Identifying Species of Tomatoes and Apples;
介电特性在番茄和苹果品种识别中的应用
补充资料:锅塌番茄
【菜名】 锅塌番茄
【所属菜系】 韩国
【特点】 色泽金黄,质地鲜嫩,味道酸甜。
【原料】
西红柿500克,鸡蛋2个,面粉50在我,豆油100克,精盐2克,白糖10克,味精2克,芝麻油5克,大葱10克,生姜5克,料酒15克,鸡汤250毫升,芝麻(焙好)
【制作过程】
1、把西红柿洗净,用开水烫约2分钟后,去皮,切开,去蒂,去籽,然后切成2厘米厚的片,撒上少许精盐,腌渍入味 2、大葱、生姜去皮,洗净,切成碎末,待用 3、再把鸡蛋打入碗内,抽打起泡。将炒锅净后,烧热,放入豆油,待油烧至四五成热时,把西红柿两面蘸上面粉,再蘸匀鸡蛋液,逐片下入油锅中,将两面均煎成金黄色 4、炒锅中,取放入葱末、姜末、鸡汤、精盐、白糖盖上锅盖,用旺火将汤烧开,放入煎西红柿片,改小火煨塌片刻,加入料酒、味精,当汤汁收干时,淋入芝麻油,入盘,撒上焙好的芝麻,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