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Steamed Tofu with Vegetables

基本解释彩虹蒸豆腐

网络释义

1)Steamed Tofu with Vegetables,彩虹蒸豆腐2)chromatic bean curd,彩色豆腐3)Steamed strong smeling bean curd,蒸臭豆腐4)Steam Tofu,蒸山水豆腐5)Steamed stuffed bean curd,清蒸瓤豆腐6)Steamed Tofu,Japanese Style,日式蒸豆腐

用法和例句

The better parameter of the manufacture of natural and chromatic bean curd with soy-bean and mixed juice of carrot was studied.

采用胡萝卜汁和大豆为原料,确定了胡萝卜汁彩色豆腐的较佳工艺参数为:豆浆浓度为1:5,菜汁添加量为1:3,凝固剂采用葡萄糖酸-δ-内酯与氯化钙按7:3的比例混合,添加量为0。

Steamed Tofu with Vegetables

网络释义

用法和例句

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