Huajuan with Salt and Pepper

用法例句

Contrast between heated air drying of Chinese prickly ash under constant temperature and that under graded and controlled temperature;

花椒恒温与控温热风干燥的对比试验研究

Insect community structure and its dynamics in Chinese prickly ash plantations at different altitudes in Yunnan Province;

云南不同海拔花椒园昆虫群落结构及动态

Studies on the water requirement and irrigation effect of Chinese prickly ash in Weibei arid area;

渭北旱塬花椒灌溉效应研究

Assessment on environment quality of hazard-free Zanthoxylum bungeanum in Fengxian;

陕西凤县无公害花椒园环境质量评价

Analysis of the Main Nutritional Labeling in the Tender Bud of Zanthoxylum bungeanum;

花椒嫩芽主要营养成分的分析

Antifungal Activities of Zanthoxylum bungeanum and Myristica fragrans in Vitro;

花椒、肉豆蔻防霉作用实验研究

Analysis of terpene constituents in Zanthoxylum;

花椒中萜烯类化合物的GC/MS分析

Preparation of Cation Flocculant Based on Zanthoxylum Remnant and Butyl Acrylate;

花椒残渣与丙烯酸丁酯合成制备阳离子絮凝剂

Applications of Zanthoxylum and Study on its Components;

花椒的成分研究及其应用

Study on Volatile Constituents of Zanthoxylum bungeanum Maxim from Dabieshan Area by Gas Chromatography-Mass Spectrometry;

两种方法提取太行山地区花椒中挥发性化学成分的气相色谱-质谱分析

Analysis of Chemical Constituents of Volatile oil from Zanthoxylum Bungeanum Maxim in Hancheng by GC-MS;

韩城大红袍花椒挥发油化学成分的GC-MS分析

Study on the Extraction, Separation and Antimicrobial Effect of Volatile Oil from Zanthoxylum Bungeanum Maxim;

花椒挥发油的提取、分离和抗菌实验

Hanyuan Zanthoxylum Bungeanum Maxim Flavor Compositions Study and Zanthoxylum Oil Processing Technology Improved Design;

汉源花椒风味物质研究及花椒油生产工艺优化

Evaluation of Specific Quality of Zanthoxylum bungeanum Maxim and Zanthoxylum schinifolium Sieb. et Zucc

红花椒和青花椒主要品质特征指标值的评价

Clinical Features of Pericarpium Zanthoxyli Allergy Analysis and of Its Allergy Component

花椒严重过敏反应及花椒致敏组分分析

Effect of the Zanthorylum Bungeanum Oil on Peroxide Value of the Peanut Oil

添加花椒油对花生油过氧化值的影响

Population Dynamics of Aphis Gossypii on Prickly Ash and Effect of Prickly Ash Coumarin on Biochemical Characteristics of Aphis Gossypii;

棉蚜在花椒上的种群动态及花椒香豆素对棉蚜生化特性的影响

Analysis and Comparison on Volatile Oil of Zanthoxylum planispinum var.dintanensis and Zanthoxylum bungeanum Dahongpao in Maoxian County of Sichuan Province by GC-MS

顶坛花椒和四川茂县大红袍花椒挥发油的GC-MS分析比较

Strain out the pickling solution, discard garlic and Szechuan pepper corns.

滤去腌菜的盐水，蒜和花椒不用。

ADAMS Technology Applied in the Design Rind Machine of Zanthoxylum Seed;

ADAMS技术在花椒籽剥壳机设计中的应用

Studies on the Oringin and Genetic Diversity in Zanthoxylum Armatum v. Novemfolius;

九叶青花椒的起源及遗传多样性研究

Correlation and Mechanism Among Zanthoxylum Bungeanum Maxum-Aphis Gossypii Glover- Harmonia Axyridis(Pallas);

花椒-棉蚜-异色瓢虫相互关系及其机理

The Promotion of Chinese Spicy Pepper Seeds Industry and Exploration of Its Cultural Connotation in Terms of Ecological and Economic Benefit;

发掘文化内涵,促进花椒产业绿山富民

Stand Growth and Biomass of Zanthoxylum ailanthoides

椿叶花椒生长规律及林分生产力研究

GC-MS Analysis of Extracts from Zanthoxylum bungeanun Maxim by Supercritical Carbon Dioxide Extraction

花椒超临界CO_2萃取物成分GC-MS分析

Analysis of Chemical Constituents of Zanthoxylum Oil by GC-MS

GC-MS联用法分析花椒油化学成分

Design of Temperature Fuzzy Controller for Chinese Prickly Ash Drying Room Based on MATLAB

基于MATLAB的花椒烘房温度模糊控制器

Effect assessment of antibacterial components in Zingiber officinale Roscoe,Zanthoxylum bungeanum and Pnoliota adiposa (Fr.) Quel

生姜、花椒及黄伞提取物抑菌效果评价

Morphological and Histological Study on Pericarp and Seed of Zanthoxylum Planspinum var.dintanensis

顶坛花椒果皮及种子形态组织学研究

INGREDIENTS: beef lard, thick-broad bean, chili, vegetable oil, ginger, refined salt, chicken essence, garlic, sugar, Chinese prickly ash, cooking wine.

配料：牛油、豆瓣、辣椒、植物油、老姜、精盐、鸡精、大蒜、糖、花椒、料酒。